Iced Ponche

So truth be told, I’ve never had ponche quite like this. My version is closer to what you'd grow up drinking in Oaxaca, with my mom tossing in all kinds of fruits like tejocote, guayaba, tamarind, and Jamaica leaves, plus my fave, caña. But this version? It’s something special. While upstate in New York, we couldn’t find hibiscus leaves anywhere. We were wandering through one of our favorite spots in Margaretville, a must-stop called The Kitchen Cheeta, and stumbled across some Tazo Passion tea bags. Surprisingly, they worked perfectly.

The one common thread between both versions is the apples—those wild apples in upstate New York are nothing short of magical. Every time I’m up there, I feel transported to Oaxaca. There’s something about that fall air, crisp and mineral, tangled with smoke from the wood stove, that just takes me home. These apples remind me of the wild ones my mom would use back in Oaxaca for her ponche. And while this recipe is a little different, with apple cider and those tea bags stepping in for hibiscus, it’s become a new favorite—especially when we finish it off with a splash of Vanagandr Gin for the perfect fall cocktail.