Delicious Cold Punch Recipes

Let yourself be conquered by this drink which, in addition to being tasty, has an important nutritional contribution. Do you know how many kinds of punch exist and what is their history? Along with learning more about its origin, you should try making these delicious punch recipes that I share with you below.

Origin of the hallmark

This delicious drink was born in India, it was prepared with palm brandy, sugar, lemon, water and tea, only five ingredients for a formidable flavor; and it is precisely from the number of elements that were used in the preparation that its name comes: five in Hindi is पाँच (pā̃c). When the English arrived in the Asian country, they fell in love with this liquid delight and the original word became punch and from there to our Spanish: ponche.

There are as many types of punch as there are countries where it is prepared, although there are two main classes:

  1. Fruit and water (typical in Mexico)
  2. milk and eggs

I’ll share some basic recipes with you, but while every place has their own way of preparing it, the reality is that you can use your ingenuity and make a unique and delicious recipe.

Mexican fruit punch recipe


  • 50 grams of hibiscus
  • 250 g peeled tamarind
  • 150 g of prunes
  • 300g hawthorn
  • ½ kg guava
  • 6 pieces of sugar cane
  • 5 yellow apples
  • 100 g of piloncillo
  • 2 cinnamon sticks
  • 3 liters of water


Wash all the fruit and cut the canes and apples into quarters, be careful to remove all the seeds, cut the guavas if they are very large (depending on the size you can leave them in half). In a saucepan, bring the tamarind and Jamaica to the boil with enough water to leave to stand for ten minutes after breaking the boil, after this time remove from the heat and let cool, pass them through a colander and reserve the water.

In a large saucepan, boil the three liters of water with the piloncillo, cinnamon, hawthorn and sugar cane. Allow to drain for 5 minutes after starting to boil and add the rest of the fruit and the tamarind water to the hibiscus. Cook over medium heat, taking care that the fruit does not fall apart. Serve hot, preferably in clay jugs, put fruit and liquid in each, if you wish you can put “piquete”, that is, an alcoholic drink such as tequila or rum, but only for adults please and with measure.

Fruit punch. Photo: Envato Elements

fruitless punch

This is an adult-only variant, as it is made with juice and alcohol.


  • 1 liter of water
  • 100ml lemon juice
  • 250ml orange juice
  • 2 ½ tablespoons sugar
  • 2 ounces of pomegranate
  • 1 oz brandy or cognac


In a carafe dissolve the sugar in the water. Add the lemon juice and stir, then the orange juice. Add the grenadine, stir and adjust the sugar. Finally, add the alcohol and serve at room temperature, you can decorate with mint leaves.

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Punch with a touch of liquor. Photo: Envato Elements

Eggnog Recipe


  • 1 liter of whole milk
  • 2 ½ cups condensed milk
  • 4 egg yolks
  • 1 cinnamon stick
  • 1 pinch of nutmeg
  • ¾ cups rum (optional)
  • 1 pinch of salt


Beat the yolks for about 5 minutes at maximum speed with the mixer, until they are pale (white, like mayonnaise). Separately, mix the milk with the condensed milk, when they are well integrated add the cold beaten yolks, mix well and add the cinnamon.

Cook over medium heat without stopping stirring. As soon as it begins to boil, lower the heat and continue stirring until it takes on the desired texture. You must not stop moving as it tends to clump. If this happens to you, put the mixture in a blender to undo them (be careful because of the heat of the liquid). Then put it back on the heat and continue cooking until it thickens again, stirring constantly! The longer it takes to heat up, the thicker the punch will be. Consider that when it’s hot it seems lighter than it actually is, as soon as it gets cold it thickens.

Lower the heat to minimum, add the rum. You can package it in a sterilized and airtight bottle if you are going to serve it the next day, or simply in a jar and let it cool well to cover it. When cold, you should store it in the refrigerator or serve it.

This type of punch is very common in the world and is given different names, for example, Eggnog in the United States, eggnog in Mexico and Ecuador, Coquito in Puerto Rico, Cola de Mono in Chile, Euphonium in Italy or eierlikör Germany; each country uses the drink that characterizes it, such as rum, whiskey or pisco. It can also be made in flavors such as coffee, chocolate, almond, and many more.

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Eggnog. Photo: Envato Elements

condensed milk recipe


  • 1 can of condensed milk
  • ½ liter of red wine
  • 1 pinch ground cinnamon or vanilla


For the perfect drink, it is best to make this mixture in a blender or a hand blender. Start with the condensed milk, when it is less thick add the red wine little by little and continue mixing for a few minutes. Add ground cinnamon or vanilla and give a final mix.

Serve and enjoy, you can add more or less wine, depending on your preference.

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Condensed milk punch. Photo: Envato Elements

I invite you to prepare the punch of your choice and share your photos with us via Facebookas well as your favorite recipe or the personal version that you will discover along the way.

This note was first published on Daily Baby.

Delicious cold punch recipes - crianza1-3

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