Feuerzangenbowle (flaming rum punch)

Name: Feuerzangenbowle (flaming rum punch)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 l dry red wine; 1 piece unwaxed orange; 1 piece unwaxed lemon; 2 piece cinnamon sticks; 5 piece cloves; 1 piece sugarloaf (250 g); 250 ml dark rum (at least 54 % vol.)

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

420 kcal

Calories

0 g

Protein

0 g

Fat

38 g

Carbs

Ingredients

For 8 servings

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Instructions

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.