German Food Guide
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Today's Spotlight Recipe: Egg Punch (Eierpunsch)
Egg punch (Eierpunsch) is a classic hot beverage (contains alcohol) served during Advent and Christmas. It is also a traditional beverage served at Christmas Markets.
We provide you two recipes today for Egg Punch. Both of these recipes use Egg Liqueur (Eierlikör), which is similar to eggnog but is not the same thing. It is a liqueur made from egg yolks, sugar or honey, alcohol, and in some versions cream or milk. Egg Liqueur (Eierlikör) can be purchased in specialty liqueur stores.
Recipe #1 is the more traditional version of Egg Punch and uses egg liqueur, wine, and rum. Recipe #2 uses more egg liqueur and replaces the rum with orange juice to give it a sweeter taste.
Egg Punch #1 (5 servings)
2 cups Egg Liqueur (Eierlikör)
2 cups White Wine, sweet variety
6-7 tablespoons Rum
Whipped Cream
Add wine to a cooking pot. Heat on low heat for 5 to 7 minutes - do not boil. Whisk in the egg liqueur and rum until well combined. Serve hot topped with some whipped cream.
Egg Punch #2 (8 servings)
1 bottle Egg Liqueur (Eierlikör)
2 cups White Wine, sweet variety
2 cups Orange Juice
1 package Vanilla Sugar
Whipped Cream
Ground Cinnamon
Combine the egg liqueur, wine, juice, and vanilla sugar in a cooking pot. Heat on low heat for 5 to 7 minutes - do not boil. Serve hot topped with some whipped cream and a light dusting of cinnamon.
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