Feuerzangenbowle
Print Recipe
Miriam likes to make this festive German punch for her birthday.
Course
Drinks
Cuisine 
Ingredients
- 2 bottles red wine
- 2 oranges half peeled, half unpeeled
- 1 cinnamon stick
- 8 whole cloves
- 1 sugar cone a cone weighs 250g
- 200 ml Strohrum 80% alcohol
Instructions
- Pour the red wine into a large pot or heatproof bowl.
- Slice the oranges (one peeled and one unpeeled) and add them to the wine.
- Add the cinnamon stick and cloves to the mixture.
- Heat the wine gently over low heat, ensuring it does not boil to preserve the flavours.
- Place the pot or bowl on a heatproof stand, using two tealights or a low flame burner to keep it warm.
- Position the sugar cone securely on a Feuerzangenbowle clamp or a metal rack above the wine.
- Slowly pour a small amount of the rum over the sugar cone, soaking it thoroughly.
- Carefully light the rum-soaked sugar cone using a long match or lighter. The sugar will begin to melt and drip into the wine.
- Gradually add more rum to the sugar cone as needed to maintain the flame until the sugar cone is fully melted. Use a spoon to avoid setting the bottle on fire!
- Stir the wine gently to mix in the caramelised sugar and spices evenly.
- Ladle the hot Feuerzangenbowle into heatproof glasses or mugs and serve immediately.