Rezept für Feuerzangenbowle - Matthias kocht

spiced rum

🥗Healthier: light rum

💰Cheaper: white rum

Light rum has fewer calories, while white rum is more affordable.

sugar cone

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey is a natural sweetener, while granulated sugar is more cost-effective.

Pour red wine into a large pot and heat over low heat until warm, about 10 minutes.

Add cinnamon sticks, cloves, orange peel, lemon peel, and nutmeg to the pot.

Stir gently to combine the spices with the wine.

In a separate bowl, soak the sugar cone in spiced rum for a few minutes.

Place the sugar cone on a metal rack above the pot of warm wine.

Carefully ignite the spiced rum-soaked sugar cone using a long lighter or match.

Allow the sugar to caramelize and drip into the wine below, stirring occasionally.

Once the sugar has melted, add more rum to the cone and repeat the flaming process if desired.

Serve the Feuerzangenbowle hot in heatproof mugs or glasses.

Garnish with star anise and apple slices if desired.

Enjoy the spectacle and warmth of this traditional German drink.

Cooking Techniques

Spice Level: