Germany / Drinks
Eierpunsch (German Egg Punch)
Eierpunsch (literally "egg punch") is the German name given to a lukewarm, sweetened alcoholic egg-based drink.
Ingredients
- white wine1 bottle
- egg, or 8 egg yolks4
- sugar5 tbsp
- vanilla sugar, or 2 tsp sugar plus 1 tsp vanilla extract1 packet
- cinnamon1 pinch
- cloves, whole4
- tea, strong brewed; cooled250 ml
- lemon or lemon juice
- dark rum, optional50 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
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.
Region evidence: place name in title — Dish name: “German” in “Eierpunsch (German Egg Punch)” (corrected; previously western-europe/AT)
