Ponche Navideño is a Mexican Christmas punch[1] that is customarily served during Christmastime and Las Posadas in Mexico and other Latin American countries.[2][3][4][5][6]
 | |
| Type | Punch |
|---|---|
| Course | Drink |
| Serving temperature | Warm or hot |
| Main ingredients | Tejocotes, pilloncillo, cinnamon, seasonal fruits |
Origin edit
According to Kenya Dworkin, professor of Hispanic studies at Carnegie Mellon University, Ponche Navideño originated in India.[3]
Ingredients, preparation, and serving edit
The traditional ingredients are tejocotes, pilloncillo (raw sugar cane), and cinnamon. The fruits of guava, tamarind, raisins, prunes, and oranges are common additions.[4] Ponche Navideño is served hot or warm,[3][6] and may be garnished with a stick of sugar cane.[4][7] When a shot of alcohol (popularly rum) is added to the punch, it is called ponche con piqueto ("punch with a sting").[1][2][8]
See also edit
References edit
- ^ a b Pearson, Sharon Ely, ed. (2018). Faithful celebrations: making time for God from Advent through Epiphany. New York, NY: Church Publishing. p. 95. ISBN 978-0-89869-048-4.
- ^ a b Long-Solís, Janet; Towell Long, Long; Vargas, Luis A. (January 30, 2005). Food Culture in Mexico. Bloomsbury Publishing. p. 152. ISBN 9780313062308.
- ^ a b c Brown, Shaylah (2023-12-22). "Ponche Navideño is a warm Latin American Christmas drink". TribLIVE.com. Retrieved 2024-04-02.
- ^ a b c Ewbank, Anne (2020-12-21). "This Christmas Punch Requires a Formerly Forbidden Fruit". Atlas Obscura. Retrieved 2024-04-02.
- ^ "It's Not Christmas in Mexico Without 9 Days of Ponche Navideño". Matador Network. Retrieved 2024-04-02.
- ^ a b Juarez, Andrea. "Get Festive with a Punch Like No Other". North Coast Journal. Retrieved 2024-04-02.
- ^ Gray, Andrea Lawson; Almazan Lahl, Adriana (2013). Celebraciones Mexicanas: history, traditions, and recipes. Studies in food and gastronomy. Lanham: AltaMira Press, a division of Rowman & Littlefield. ISBN 978-0-7591-2281-9.
- ^ McWilliams, Mark, ed. (2012). Celebration: Proceedings of the Oxford Symposium of Food and Cookery 2011. Prospect Books. ISBN 9781903018897.