Cookbook:Eierpunsch (German Egg Punch)
Jump to navigation Jump to search
|Eierpunsch (German Egg Punch)|
|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.
A typical recipe of Eierpunsch with white wine would be:
Ingredients[edit | edit source]
Serves 3-4 persons:
- 1 bottle (750 ml) of white wine
- 4 eggs (or 8 egg yolks)
- 5 tablespoons of sugar
- one packet of vanilla sugar (or 2 tsp. sugar plus 1 tsp. vanilla extract)
- Pinch of cinnamon
- 4 whole cloves
- 250 ml. of strong tea
- lemon or lemon juice
- 50ml of dark rum (optional)
Procedure[edit | edit source]
- Prepare the tea and allow to cool.
- 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 four cloves.
- Serve hot and foamy in a mug, optionally with whipped cream on top and a ginger biscuit.
Notes 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.