Ponche De Navidad (Christmas Punch)

Ponche de Navidad (Christmas Punch)

Serves 8
This Mexican Christmas punch gets its gorgeous color from dried hibiscus flowers. For an adult version, add a splash of rum or brandy.

Ingredients

  • 1/2 cup dried hibiscus flowers (1/2 ounce)
  • 1 quart apple cider
  • 2 tablespoons tamarind concentrate
  • 8 cinnamon sticks
  • 6 whole cloves
  • 2 oranges (sliced)
  • 2 tablespoons granulated sugar (plus more to taste)

Directions

  1. In a large pot or Dutch oven, bring 2 cups water to boil over high heat. Add hibiscus flowers and turn off heat. Set aside and steep 15 minutes. Strain, reserving liquid. Discard flowers.
  2. In the same pot, combine reserved hibiscus liquid, cider, tamarind concentrate, cinnamon sticks, cloves, and 2 tablespoons sugar. Bring to a simmer over medium heat. Stir to dissolve sugar. Taste and add more sugar to your liking. Reduce heat and simmer very gently 20 minutes. Add oranges; continue to simmer 10 minutes.
  3. Remove spices. Serve in mugs or heat-proof glasses.

Cook Tips

Ponche can be kept warm in a slow cooker.

You may add diced apples or pears with orange slices.

Nutrition

Amount Per Serving (based on 8 servings)
  • Calories: 80
  • Fat: 0.0 g
  • Saturated Fat: 0.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.0 mg
  • Carbohydrates: 19.0 g
  • Fiber: 0.0 g
  • Added Sugars: 0.0 g
  • Sugar: 18.0 g
  • Protein: 0.0 g