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.
Tried this recipe?Let us know how it was!
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.
Tried this recipe?Let us know how it was!
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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