Hot Drink
Feuerzangenbowle
How to make Feuerzangenbowle - the spectacular Christmas classic of mulled wine, flaming rum and a caramelised sugar loaf. Instructions with tips.
30 minPrep time
mediumDifficulty
Mulled wine mugGlass
6Serving(s)
The Feuerzangenbowle is the most spectacular hot drink of the Advent season: over steaming mulled wine a rum-soaked sugar loaf is set alight, slowly caramelising and dripping into the punch. An experience for all the senses and the highlight of any winter evening. With the right technique the spectacle is guaranteed to succeed.
Instructions
- Slowly heat the red wine with cinnamon sticks, cloves and orange slices, but do not boil.
- Lay the fire tongs across the pot and place the sugar loaf on top.
- Pour a little rum over the sugar loaf and carefully light it.
- Gradually spoon more rum over the burning sugar loaf until it has melted.
- Once the flame dies down, stir everything well.
- Strain the hot Feuerzangenbowle and serve in mugs.
Garnish: Orange slice and cinnamon stick
Pro tip: For the Feuerzangenbowle use a high-proof rum of at least 54 percent, otherwise the sugar loaf won't burn off properly and won't caramelise.
Frequently asked questions
What is the difference between mulled wine and Feuerzangenbowle?
The Feuerzangenbowle is based on mulled wine, but is made with a caramelised, rum-soaked sugar loaf that is burned off over the pot.
Which rum is suitable for Feuerzangenbowle?
It must be a high-proof rum with at least 54 percent alcohol so the sugar loaf burns reliably and caramelises.
Do I need special fire tongs?
Fire tongs make it easier to place the sugar loaf over the pot. Alternatively, a heat-resistant metal grate works too.
Ingredients
- Dry red wine1 litre
- Sugar loaf1 piece
- Dark rum (at least 54%)0.2 litre
- Cinnamon sticks2 pieces
- Organic orange (sliced)1 piece
- Cloves4 pieces
