Eierpunsch (German Egg Punch)

Name: Eierpunsch (German Egg Punch)
Yield: 3 servings
Ingredients: 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)

Eierpunsch (literally "egg punch") is the German name given to a lukewarm, sweetened alcoholic egg-based drink.

serves 3

Ingredients

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)

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.

More recipes with wine, eggs, vanilla, cinnamon, cloves, tea or lemon

Adapted from “Eierpunsch (German Egg Punch)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.