Cookbook:Eierpunsch (German Egg Punch)
| Eierpunsch (German Egg Punch) | |
|---|---|
| Category | Beverage recipes |
| Servings | 3–4 |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
 |
This dish contains raw eggs. Be advised that raw eggs may cause food poisoning and could be especially hazardous for the elderly, small children, and pregnant women. |
Eierpunsch (literally "egg punch") is the German name given to a lukewarm, sweetened alcoholic egg-based drink.
Ingredients
[edit | edit source]- 1 bottle (750 ml) white wine
- 4 eggs (or 8 egg yolks)
- 5 tablespoons of sugar
- 1 packet of vanilla sugar (or 2 tsp sugar plus 1 tsp vanilla extract)
- 1 pinch of cinnamon
- 4 whole cloves
- 250 ml strong brewed tea, cooled
- Lemon or lemon juice
- 50 ml dark rum (optional)
Procedure
[edit | edit source]- Whisk the 5 tablespoons of sugar into the eggs (or egg yolks), add a little cold white wine, and beat vigorously.
- Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves, lemon juice and the cooled tea. Add rum if using.
- Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly or it will curdle. Before the mixture comes to the boil remove from the heat—the mixture should be foaming on top.
- Remove the cloves.
- Serve hot and foamy in a mug, optionally with whipped cream on top and a ginger biscuit.
Notes, tips, and variations
[edit | edit source]- This recipe can also be made with red wine. If so, do not add 250 ml strong tea to the mixture. This will also affect the number of servings.