Eierpunsch (German Egg Punch)
Eierpunsch (literally "egg punch") is the German name given to a lukewarm, sweetened alcoholic egg-based drink.
Servings
3–4
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)
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.
- •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.