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Feuerzangenbowle (flaming rum punch)
A German classic served all over the country: Feuerzangenbowle belongs to New Year's Eve as much as the fireworks do, and since the film of the same name it has been a ritual in its own right. Above the hot red wine, the rum-soaked sugarloaf burns with a blue flame and drips down caramelised into the punch. Serves 8.
Kochzeit
45 min
Portionen
8
Zutaten
7
Nährwerte
pro Portion420 kcal
Kalorien
0 g
Eiweiß
0 g
Fett
38 g
Kohlenhydrate
Zubereitung
- 1
Wash the unwaxed orange and the unwaxed lemon in hot water and cut them into slices.
- 2
Heat the red wine slowly in a wide pan with the fruit slices, the cinnamon sticks and the cloves until it steams but does not boil.
- 3
Set the pan on a table warmer in the middle of the table so that the wine stays hot. Put a heatproof mat underneath first, open a window for ventilation and keep children away from the open flame.
- 4
Lay the fire tongs across the rim of the pan and set the sugarloaf on top of them.
- 5
Pour a ladleful of the dark rum over the sugarloaf, let it soak in briefly and light it carefully with a long match.
- 6
Keep topping it up with a ladleful of rum at a time, never straight from the bottle, until the sugarloaf has melted and dripped into the wine.
- 7
Let the flame go out, stir the punch once and ladle it into heatproof glasses.
