Ingredients
Base
- 500 mldry white wine
- 250 mlwater
- 1cinnamon stick
- 3cloves
- 1vanilla pod, split
- zest of 1 lemon
Custard
- 6egg yolks
- 120 gsugar
- 1 tbspcornflour
To finish
- 100 mlrum, optional
- whipped cream
- grated nutmeg
Directions
- Warm the wine with the water, cinnamon, cloves, lemon zest and split vanilla pod, holding it just below a simmer for 10 minutes to infuse, then strain it.
- Whisk the egg yolks with the sugar and cornflour until pale and completely smooth.
- The cornflour is insurance. It stabilises the yolks and makes the punch far harder to curdle, which is why almost every German recipe includes it.
- Pour a ladle of the hot wine into the yolks while whisking, then another, and only then return everything to the pan.
- Cook over a low heat, whisking constantly, until it thickens enough to coat the back of a spoon.
- Never let it boil. Above about 80°C (175°F) the yolks scramble into threads and the punch cannot be saved.
- Stir in the rum off the heat if you are using it.
- Pour into heatproof glasses, top with whipped cream and grate nutmeg over the top.
- Serve immediately while hot, as the Weihnachtsmarkt alternative to Glühwein.
Technique
- It is essentially a hot advocaat cut with wine, and it is considerably richer than mulled wine.
- A thermometer takes all the anxiety out of it. Pull it at 80°C (175°F) and it will never split.
- It does not reheat. Make what you intend to drink.
Substitutions
- Apple juice in place of the wine, for a version without alcohol.
- A vanilla pod’s worth of extract, added off the heat.
Variations
- With a shot of rum, which is standard at many markets.
- Made with a sweeter wine and less sugar.
- With orange zest as well as lemon.
History
A German Weihnachtsmarkt alternative to Glühwein, thickened with egg yolks like a hot advocaat.
Frequently asked questions
What is Eierpunsch?
Eierpunsch is a cocktail from Germany: hot whisked egg, wine and sugar drunk at Christmas markets. A German Weihnachtsmarkt alternative to Glühwein, thickened with egg yolks like a hot advocaat.
How long does Eierpunsch take to make?
Eierpunsch takes 10 min of preparation and 20 min of cooking. The recipe makes 6 glasses. It is rated medium to make.
What can I substitute in Eierpunsch?
Yes, within limits. Apple juice in place of the wine, for a version without alcohol. A vanilla pod’s worth of extract, added off the heat.
What is the most important thing to get right in Eierpunsch?
The cornflour is insurance. It stabilises the yolks and makes the punch far harder to curdle, which is why almost every German recipe includes it.
