Today I am very excited because I would lobe to share with you 6 of my favourite German Christmas Market Drinks that aren’t a mulled wine.
Keep in mind that all recipes are for 1 person and at least 400ml glass (300-350ml liquid + decoration). Hope you will enjoy the recipes as well as the video that comes with them!
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Traditional German Feuerzangenbowle
This recipe is for one mug (200ml) of Feuerzangenbowle.
Equipment
- Mug for Feuerzangenbowle
Ingredients
- 1 sugarloaf small
- 200 ml red mulled wine
- 1/2 slice of orange or lemon organic, for decoration
Instructions
- Rinse the orange or/and lemon with hot water. Peel them, if you are not using organic fruit. Cut into slices.
- Heat up a store-bought red mulled wine to maxium 80° Celcius (176°F). If you made your own red mulled wine, make sure that it doesn't have more than 45°C (113°F). Otherwise, it will turn bitter. Fill the mug with mulled wine.
- Place the sugarloaf on metal grate mounted on top of the Feuerzangenbowle mug.
- Soak it carefully with rum and set alight.
- Enjoy the view of the sugarloaf carmelizing and dropping into the mug.
- Soak the metal grate into the mulled wine and enjoy your drink!
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Traditional German Eggnog (Eierpunch)
This recipe is for 1 serving (350ml) of Eggnog in 400ml glass.
Equipment
- measuring cup
- saucepan
- straw
- cocktail glass
Ingredients
- 150 ml Advocaat or similar liqueur
- 175 ml dry white wine
- 8 g vallinin
- 20 ml rum
- 3 tbsp whipped cream
Instructions
- Combine Advocaat and white wine in the saucepan. Mix it with a whisk when still cold. Heat them up (but don't cook – 80°C or 176°F is maximum).
- When the liquid is hot add vallinin and rum. Mix until sugar dissolve.
- Keep it warm until you are ready to serve it.
- Serve it with whipped cream on the top.
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Traditional German Schneemann Winter Cocktail
This recipe is for one cocktail served in 400ml glass (350ml liquid).
Equipment
- measuring cup
- saucepan
- straw
- cocktail glass
Ingredients
- 70 ml Advocaat
- 250 ml red mulled wine
- 20 ml cherry liqueur
- 3 tbsp whipped cream
Instructions
- Heat up the red mulled wine in a saucepan. If you are using store-bought wine the maximum temperature is 80°C (176°F), if you made your own mulled wine it's 45°C (113°F).
- Add the cherry liqueur to the wine.
- Fill up the glass with the hot mulled wine liqueur mixture. Pour slowly the Advocaat, it should create a layer on the bottom.
- Serve immediately with whipped cream on the top.
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Christas Market Hot Angel Cocktail
This recipe is for 1 person (350ml liquid served in 400ml glass).
Equipment
- saucepan
- cocktail glass
- straw
Ingredients
- 280 ml orange juice freshly squeezed
- 70 ml Advocaat
- 3 tbsp whipped cream
- cinnamon
Instructions
- Heat up the orange juice in a saucepan. Turn the heat off before it starts boiling.
- Fill up the glass with hot orange juice and add Advocaat slowly. Advocaat should build a layer on the bottom of the glass.
- Serve with whipped cream and cinnamon on the top.
- Before drinking it you can mix the orange juice and Advocaat with a straw.
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Traditional German Lumbumba (Christmas Market Cocktails)
This is a recipe for 350ml of hot liquid served in 400ml cocktail glass.
Equipment
- measuring cup
- saucepann
- straw
- cocktail glass
Ingredients
- 300 ml milk full fat
- 50 ml rum or Baileys
- 3-4 tbsp cacao powder sweetened
- 3 tbsp whipped cream
- 1 tsp chocolate shavings for decoration
Instructions
- Heat up the milk (turn off the heat before it starts to boil). Add cocoa powder and mix with a whisk until those two combine.
- Add the rum (or Baileys) to it and fill the glass with this mixture.
- Serve immediately with whipped cream and chocolate shavings on the top.
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Hot German Christmas Market Raspberry Punch
This recipe is for 1 person (250ml) liquid served in 300ml glass. This cocktail is pretty sweet, if you don't like sweet drinks, please adjust the sugar/syrup content.
Equipment
- measuring cup
- saucepan
- cocktail glass
- straw
Ingredients
- 200 ml water
- 1 teabag raspberry tea
- 1/4 lemon
- 50 ml raspberry syrup
- 100 ml rum
- 30 g fresh raspberries
- 10 g brown sugar
Instructions
- Squeeze the lemon.
- Bring the water to boil in a saucepan, add teabag and leave it for around 10 minutes.
- The take out the tea bag and bring the tea to boil again. Add brown sugar and raspberry syrup, mix and wait until sugar dissolves.
- Turn off the heat. Add the rum.
- Fill up the glass with the punch. Serve with fresh raspberries and teaspoon.
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