| Revision as of 17:22, 17 December 2008 editMutt Lunker (talk | contribs)Extended confirmed users, Pending changes reviewers, Rollbackers41,639 edits whites? yolks surely, as per recipe below← Previous edit | Revision as of 15:07, 22 February 2009 edit undo86.103.226.56 (talk)No edit summaryNext edit → | ||
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| **lemon or lemon juice | **lemon or lemon juice | ||
| Prepare the 250ml of tea and allow to cool. Whisk the 5 tablespoons of sugar into the eggs (or egg yolks) and add a little cold white wine and then beat vigorously. Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves and lemon juice. Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly. Before the mixture comes to the boil remove from the heat, the mixture should be |
Prepare the 250ml of tea and allow to cool. Whisk the 5 tablespoons of sugar into the eggs (or egg yolks) and add a little cold white wine and then beat vigorously. Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves and lemon juice. Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly. 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 with optionally whipped cream on top and a ginger biscuit. (This recipe can also be made with red wine, however do not add 250 ml strong tea to the mixture, this will also affect the number of servings too. | ||
| == See also== | == See also== | ||
Revision as of 15:07, 22 February 2009
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Eierpunsch (literally "egg punch") is the German name given to a warm, sweetened alcoholic, egg-based drink similar to eggnog. It is commonly a winter drink and can be found served in the popular Christmas markets of Germany and Austria. Eierpunsch is made with egg yolks, sugar, white wine and vanilla. Sometimes cream or custard can be added.
A typical recipe of Eierpunsch with white wine to serve 3-4 persons would be;
- 1 bottle of white wine (750 ml)
- 4 eggs (or 8 egg yolks)
- 5 tablespoons of sugar
- one packet of vanilla sugar (around 5 tablespoons)
- Pinch of cinnamon
- 4 cloves
- 250ml of strong tea
- lemon or lemon juice
Prepare the 250ml of tea and allow to cool. Whisk the 5 tablespoons of sugar into the eggs (or egg yolks) and add a little cold white wine and then beat vigorously. Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves and lemon juice. Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly. 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 with optionally whipped cream on top and a ginger biscuit. (This recipe can also be made with red wine, however do not add 250 ml strong tea to the mixture, this will also affect the number of servings too.
See also
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