Christmas fruit punch is an infusion that is consumed in Mexico, traditionally in December during the posadas and on Christmas Eve, although there are also people who start consuming it from September for the national holidays and from November during the eve of the day of the dead (mainly in Mexico City and its metropolitan area).

It is prepared by boiling the ingredients in large quantities to be served during typical Christmas and winter gatherings. Traditionally, it is served very hot in individual clay pots with portions of fruit, and may or may not contain a spirit (often rum), which is added after boiling to prevent evaporation. One of the main ingredients, which gives it its blood-red color, is hibiscus water (made by boiling hibiscus flowers in water to release their red coloring). The basic fruits are apple, guava, and tejocote (Mexican hawthorn).

Mexican ponche may or may not contain alcohol and is served hot. The version with alcohol is called “ponche con piquete” (spiked ponche) because it has a “piquete” (spike) of tequila, rum, whiskey, red wine, or champagne, presented as a traditional hot infusion or as a cocktail.

This drink is commonly found at street fairs set up outside churches, where it can be enjoyed with buñuelos (fritters) or tamales. It is also sold at Christmas markets in Mexico during the famous Guadalupe-Reyes Marathon.

It is also traditionally consumed in Guatemala, even before the holidays. Fruits such as papaya, melon, and apple are used, along with sweeteners like sugar, honey, and/or cinnamon.}

Recipe from the Goverment of Mexico

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  • LeeeroooyJeeenkiiins [none/use name]@hexbear.netEnglish
    5·
    58 minutes ago

    apparently in addition to a user on here saying very nice things despite just seeing a pic, and my indian boss saying it was v. good, I guess an Indian student told one of the salad bar workers that my chana saag was so good they like called their mom to talk about it

    makes me feel real good ngl, I’m an ignorant uncultured cracker who’s never even eaten chana saag other than what I’ve made at work, so it’s like, very validating to know that I’m a good enough cook to just read about stuff and vibe out a flavor that matches an authentic cuisine (despite never having eaten it)

    I wanna do more indian stuff because it seems like, no surprise given the size of the country and subcontinent, like several entire countries worth of cuisine in there. I was reading about various chaat like this aloo chaat here and it’s like jfc that looks great, I could do all that (if they’d buy the spices and stuff, we only have garam masala, no chaat masala, we don’t really use a lot of tamarind, etc) and guess what there’s like 10 billion variations of sick ass little snacks like this