I just discovered that most people don't really know what's in punch beyond the basics. That hot drink they have in December has a pretty fascinating history, and the most interesting part is that each region of Mexico prepares it differently.

It all started in India, where there was a mixture called pāñc made with five ingredients: water, sugar, alcohol, lemon, and tea. It then traveled to Europe, then to Spain, and finally arrived in Mexico. But here is where it got interesting because Mexicans completely transformed it.

Now, what goes into traditional punch in the central part of the country is quite specific: tejocote, guava, apple, piloncillo, dried plum, sugarcane, and cinnamon. Some add tamarind or jamaica for a different touch. The base is practically the same, but each family has its own variations.

To prepare it, you need 3 liters of water, 350 grams of piloncillo, 12 tejocotes, 5 halved guavas, 3 quartered apples, 2 sugarcanes, 250 grams of dried plum, 2 tamarind pieces, and a cinnamon stick. The process is simple: boil the water with cinnamon and piloncillo, then add the fruits that take longer to soften like the tejocote and sugarcane, then incorporate guava, apple, and plums, and finish with tamarind or orange peel.

What surprises me is that what goes into punch varies quite a bit depending on the region. In Jalisco, they add tequila; in Veracruz, they use more citrus like orange and tangerine; and in the south, they add tropical fruits like pineapple or mango. It’s as if each state said, "Let's do this our way."

Some useful tips: if you want to add alcohol, brandy and rum work well, but it's better to do it at the moment of serving so the aroma doesn't evaporate. Without alcohol, it's perfect for children, and you can enhance the flavor with more piloncillo or orange peel. The important thing is to understand that what goes into punch depends on what you have available and your personal taste.

The basic recipe remains the one that unites families in December, but the reality is that each house has its own version. The beauty of this drink is that it exactly represents how an international tradition adapted and became something entirely Mexican.