Hot Drink
Eierpunsch
How to make Eierpunsch - the creamy winter classic of egg yolk, sugar and white wine. Whisked warm and frothy, ideal for the Advent season.
15 minPrep time
mediumDifficulty
Punch cupGlass
4Serving(s)
Eierpunsch is the creamy classic of the Advent season: egg yolk, sugar and white wine are whisked frothy over a water bath. The result is warm, velvety and warms you from within. A treat that tastes of Christmas markets and cosy winter evenings.
Instructions
- Whisk egg yolks, sugar and vanilla sugar in a metal bowl until frothy.
- Slowly stir in the white wine and water.
- Place the bowl over a hot water bath.
- Whisk constantly until creamy and frothy.
- As soon as the mixture thickens, remove it from the water bath.
- Pour into punch cups and serve dusted with a little cinnamon.
Garnish: Grated nutmeg or cinnamon
Pro tip: Whisk the mixture constantly over a hot water bath and never let it boil, otherwise the egg yolk will curdle.
Frequently asked questions
Why must Eierpunsch not boil?
At too high a temperature the egg yolk curdles and the creamy consistency is lost. That is why it is prepared gently over a water bath.
Can I make Eierpunsch alcohol-free?
Yes, replace the white wine with apple juice or milk. The result is then milder and also suitable for children.
How long does Eierpunsch keep?
Freshly prepared it should be enjoyed immediately. Because of the raw egg yolk it is not suitable for longer storage.
Ingredients
- Egg yolks4 pieces
- Sugar100 g
- Vanilla sugar1 packet
- White wine500 ml
- Water100 ml
- Cinnamon1 pinch
