Skip to content

Eierpunsch (German Egg Punch)

Eierpunsch (literally "egg punch") is the German name given to a lukewarm, sweetened alcoholic egg-based drink.

Source and licence

"Eierpunsch (German Egg Punch)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Eierpunsch_(German_Egg_Punch), revision 4510092), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Eierpunsch_(German_Egg_Punch)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4510092

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Germany. Associated with Germany by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Whisk the 5 tablespoons of sugar into the eggs (or egg yolks), add a little cold white wine, and beat vigorously.
  2. Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves, lemon juice and the cooled tea. Add rum if using.
  3. Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly or it will curdle. Before the mixture comes to the boil remove from the heat—the mixture should be foaming on top.
  4. Remove the cloves.
  5. Serve hot and foamy in a mug, optionally with whipped cream on top and a ginger biscuit.