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Mix, Neat, or on The Rocks

The Christmas punch

Have you ever wondered what Christmas smells like? This Christmas punch is served warm and it will have your home smelling like delicious candied fruit. Every time we make this punch it gives us a warm feeling of love. The perfect drink for this season, so share it with your family and friends.


  • 1 cup dried hibiscus flowers (flor de Jamaica)
  • 6 quarts (24 cups) water, divided
  • 20 cloves
  • 2 oranges
  • 2 cups drained tejocotes from 1 jar (32 oz.) GOYA® Tejocotes/Manzanilla
  • 1 package (14 oz.) frozen GOYA® Whole Guava
  • 6 sticks from 1 package (14 oz.) frozen GOYA® Whole Sugar Cane
  • 2 cones (8 oz. each) GOYA® Brown Sugar Cane - Piloncillo, or 2 cups dark brown sugar
  • 1 medium apple, chopped (about 1¾ cups)
  • 1 medium pear, chopped (about 1½ cups)
  • 1 cup pitted prunes (about 6 oz.), chopped
  • 1 cup walnut halves (about 4 oz.)
  • ½ cup raisins
  • 4 GOYA® Cinnamon Sticks
  • Bacardi white rum or Patron tequila, to taste


Bring hibiscus flowers and 1 qt. (4 cups) water to boil in medium pot over medium-high heat. Remove from heat and let sit for about 20 minutes. Meanwhile, press sharp side of 10 cloves into one orange. Repeat with remaining cloves and orange. Cut oranges in four pieces. Strain hibiscus mixture into large pot; discard solids. Add remaining 5 qts. (20 cups) water, clove-studded orange pieces, tejocotes, guava, sugar cane sticks, piloncillo, apple, pear, prunes, walnuts, raisins and cinnamon sticks to the pot. Bring water mixture to boil over medium-high heat, stirring occasionally to dissolve piloncillo. Reduce heat to low. Simmer, stirring gently, until flavors are completely infused and fruit is tender, about 1 hour.

To serve, ladle drink and fruit into serving mugs. Add rum or tequila.