Recipe: classic Feuerzangenbowle

A Feuerzangenbowle is the epitome of winter coziness and the highlight of any winter party! Here is the recipe and instructions for this fiery, fruity spectacle:

Recipe: Classic Feuerzangenbowle

Ingredients:

• 1.5 liters of dry red wine
• 2 oranges (organic, sliced)
• 2 lemons (organic, sliced)
• 2 cinnamon sticks
• 3-4 cloves
• 1 star anise
• 1 sugarloaf (for caramelizing)
• 200 ml brown rum (at least 54% vol.)

Preparation:

1. Heat the red wine : Heat the red wine together with the orange slices, lemon slices, cinnamon sticks, cloves and star anise in a large saucepan or a special Feuerzangenbowle vessel to about 70-80°C without bringing it to the boil.

2. Prepare the sugarloaf : Place the sugarloaf on a pair of fire tongs and place it over the punch bowl so that it floats above the surface of the wine.

3. Light the rum : Sprinkle the sugarloaf little by little with the rum until it is saturated. Then carefully light the sugarloaf - the rum will start to burn and the sugar will caramelize drop by drop into the punch, giving it the typical sweet and spicy taste.

4. Add more rum : Continue pouring small amounts of rum over the burning sugar cone until it has completely melted and the sugar has been distributed throughout the punch.

5. Serving : Stir well to evenly distribute the flavors and caramelized sweetness and serve the punch in heat-resistant glasses.

Tip:

Place the punch in a well-ventilated area and always have a fire blanket ready - just in case! If required, the Feuerzangenbowle can be refined with other spices such as cardamom or a dash of orange liqueur.

You can get the perfect punch bowl here!

For the presentation:

A small ritual of fire and enjoyment – ​​perfect for cold winter evenings! Cheers to a cozy winter!