Hey Party-Makers,
It’s the week of Christmas! In a lot of ways, this is an exciting season for us. Consecutive days off work for Ben, means we get to relax and go outdoors more. No one in our house is upset about that. And although we are bummed out that we won’t be with our families, we’re doing our best to add elements of each of them in our yearly traditions to feel close to them from so far away.
It shouldn’t come as a surprise that a good bit of our planning is around food. For me, one of the things I look forward to the most about Christmas feasting, is Ponche. Ponche is a Latin American hot drink that is made from steeping and simmering different fruits. Growing up, my Tia Ana always made the Ponche. It’s a hot, delicious, perfection of a drink that is full of tropical flavors. And I’m going to give you the recipe, but before I tell you how to make this delicious drink, I feel like I need to tell you about the woman who made this drink memorable to me.
My Tia Ana is one of the most influential women in my life. If you met her, you would come to quick conclusion that she is a hardworking, kind-hearted woman. And you would be right, but you would also fall short. My Tia is the kind of person that would drop everything she was doing to come help you, no questions asked. She is full of grace, compassion, and resilience.
She is a silent influencer, and a true matriarch. In a family full of big personalities, she uses her wit (she is queen of clap-backs, y’all) in combination with her wisdom to make her point known. She is a peacemaker, a selfless spoiler of those she loves, and has a quiet and mighty strength. And she isn’t this way for lack of suffering, but very much in spite and because of it.
Her mind, her soul, and her character are strewn all over everything she touches. That’s probably why her Ponche is so delicious (and don’t even get me started on her refried black beans). Because of her influence, and the spoiling love she gives me (which, hand to heart, I don’t deserve), Ponche has to be one of our holiday culinary traditions.
One of my favorite things about ponche is that it has wide range of flavors that all marry well together. It also has a lot of texture, because you don’t strain the fruit out, but rather, eat it with a spoon. My favorite of those textures has always been the coconut flakes on the top. There’s something about the contrast of the crunch of coconut with the softness and sweetness of pineapple that just makes me plain merry.
Another great thing about ponche, is that you can easily sub fruits in and out. For all you coconut-haters out there, you could easily replace that with something else. Personally, I’m not the biggest fan of apples, so I subbed apples in my Ponche for kiwi, to give it a hint of tartness. Feel free to play around with this recipe and make it your own. The only thing I would say is essential, is the pineapple. It makes the base of the Ponche and naturally sweetens it. My Abuelita used to say that it was very good for your digestive system, too. And you’re probably going to need that after your Holiday dinner.
For an adult version, feel free to add a little liquor to your cup. I think rum would probably work best, but a spiced brandy would probably be equally delicious.
However you make it, we hope it’s the kind of hot drink that you cup with both hands (so there’s no room for your phone), and slowly drink it immersed in the company you’re with; giving all your presence to time spent together, and delighting in small things like a tropical punch in the middle of winter.
Love, love, love,
Guatemalan Ponche
Ingredients
- 1 Pineapple chopped
- 1 1/2 Cups Dried Apricots chopped
- 1 1/2 Cups Dried Prunes chopped
- 1 Cup Raisins
- 1 Cup Red Grapes
- 1 1/2 Cups Dried Coconut Strips
- 1 Orange Peel
- 4 Kiwis chopped
- Water to fill a stock pot
- 3 Cinnamon Sticks
- 1 TBS Ground Allspice
- 1 Cup Sugar If needed
Instructions
- Combine all chopped ingredients, along with spices in a large stockpot and fill with water. Bring to a boil and simmer for 45 minutes. Taste and add sugar if needed. Serve hot with a spoon.
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
