Mexican Christmas Punch Recipe

By Chef Rubén Yañez

Channel the rip-roaring spirit of Mexico at your festive celebration this year. The traditional Mexican recipe combines fresh fruit and gentle aromatics for a warming, non-alcoholic tipple and makes the perfect companion for your winter sun getaway. At Casa de Sierra Nevada, A Belmond Hotel, San Miguel de Allende, Chef Rubén Yañez incorporates a special boozy touch to the classic Christmas punch recipe. The perfect choice for those in search of a cocktail to delight their guests for Christmas. Bottoms up!

Ingredients (makes 3 liters)

  • 1 sliced apple
  • 1 orange, sliced and peeled
  • 1 tangerine, sliced and peeled
  • 6 tejocotes (if available)
  • 1 piece of sugar cane (15-20 cm) peeled and cut into thick strips
  • 4 tamarind pods, peeled
  • 4 guavas, cut in quarters
  • 50g / 1¾ oz raisins
  • 6 hibiscus flowers
  • 1 cinnamon stick
  • 200g / 7 oz sugar
  • A shot of rum per serving (optional)


  • Place all the ingredients, except the alcohol, in a large pot and add 3.5 liters of water.
  • Bring the pot to a boil, then simmer over a medium heat for 15 minutes.
  • Serve the punch hot with a few pieces of fruit in each mug.
  • For a special touch, add a shot of rum to each serving to make the drink an alcoholic ‘ponche con piquete’.

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