1
Oct
What kind of sugar do you use for a Feuerzangenbowle?
fire tongs punch
We recommend using a Feuerzangenbowle set with a sugar loaf, which you can buy on GermanBuy.net!
How much sugar does the Feuerzangenbowle contain? So that the punch is not too sweet, you calculate with 1 sugar loaf per 1.5 liters (50.7 fl oz) of red wine.
Place the sugar loaf on a pair of sugar tongs over the pot. Drizzle with some rum and light up. Before the flame goes out, add rum with a ladle. The red wine is flavored by adding spices and fruits. The eponymous fire tongs are then placed on top of the pot and a rum-soaked sugarloaf is ignited on top of it, which drips flaming into the punch.
As with so many recipes, there are regional differences with the Feuerzangenbowle. So there is no such thing as the original recipe. In the Aachen area, for example, Printen liqueur is often added. In other regions black tea, fruit juice or cherry liqueur.
The following ingredients are required for this recipe of Feuerzangenbowle:
1.5 l (50.7 fl oz) red wine (2 bottles)
0.3 l (10.1 fl oz) rum (at least 54%)
3 unwaxed oranges
1 unwaxed lemon
8 cloves
4 star anise
2 cinnamon sticks
Required accessories:
cooking pot
How to Make Feuerzangenbowle: A Traditional German Holiday Punch
- Prepare the Ingredients:
- Squeeze the juice from two out of three oranges.
- Slice the third orange.
- Thinly peel the zest from a lemon.
- Combine the orange slices, lemon zest, and spices in a saucepan with a lid.
- Add the red wine.
- Heat the Feuerzangenbowle:
- Warm the mixture, but avoid boiling it to prevent alcohol evaporation.
- Remove the pot from the stove and let it infuse for about 2 hours.
- Strain and Serve:
- Strain the punch to remove any pulp.
- Pour the liquid into punch glasses.
- Place a sugar loaf on the pot.
- Carefully drip rum onto the sugar loaf until soaked.
- Light the sugar loaf; the melted sugar will drip into the wine.
- Gradually add more rum using a long-handled ladle.
- Caution: This step is for experienced adults only!
- Always follow safety guidelines when making Feuerzangenbowle.
Enjoy your festive Feuerzangenbowle! 🍹🔥
Attention: If the rum is too high proof. Then the flame gets too hot, the sugar doesn’t melt and caramelize, but burns.
Feuerzangenbowle: A Unique German Beverage
Feuerzangenbowle, which translates to “fire wine bowl,” is a distinctive German drink crafted by the monks of the German Benedictine Congregation. This intriguing beverage combines honey, spices, and herbs, which are then aged in oak barrels. Although it has been cherished by monks for centuries, the origins of its recipe remain shrouded in mystery.
The monks at the Hirschau monastery faced a challenge: how to stay awake during their daily prayers. Their solution? Experimenting with various ingredients and brewing techniques to create a potent, sweet elixir that would help them focus. The result was feuerzangenbowle—a drink that warms you while igniting your senses.
Around the 15th century, hops were introduced to feuerzangenbowle, infusing it with an intense, sweet flavor and making it the world’s first beer. According to legend, the monks added hops to please the goddess of abundance. The name, which may seem whimsical today, originally described the burning sensation caused by carbonation in 18th-century Germany.
Feuerzangenbowle boasts an amber hue, an alcohol content of 10 percent or higher, and a distinct flavor profile. Made with malt, hops, and amber sugar, it undergoes magical fermentation by yeast, resulting in a robust and delightful beverage.
Enjoyed either cold or at room temperature, feuerzangenbowle was traditionally served during religious fasting sessions by the monks. Cinnamon was added to enhance prayer experiences and foster a connection to the divine. Some enthusiasts even introduce fruits like peaches or strawberries after the initial fermentation, adding unique flavor notes.
Today, throughout Germany, feuerzangenbowle—also known as mulled wine or Glühwein—is celebrated. Festivals dedicated to this captivating beverage are held annually, perpetuating its rich history and warm allure.
Remember to use high-quality red wine to avoid a next-day hangover. If you don’t have the traditional Feuerzangenbowle equipment, you can also use sugar cubes soaked in rum and burn them over the wine. Cheers!
