December 14, 2017: In the city, the Christmas markets spread their Christmas scent of mulled wine and gingerbread. We are in a festive mood and enjoy the pre-Christmas season to the fullest. 

The most beautiful is the taste of Feuerzangenbowle. We enjoy the lighting and dipping of the sugar loaf. The combination of caramelized sugar, strong wine and smoky rum create a wonderful taste, a treat. That's why we have a great recipe for you for a Feuerzangenbowle. The recipe is enough for 8 servings and is ready to drink in 15 minutes.


1 orange, (untreated)
1 lemon, (untreated)
2 cinnamon sticks
4 capsules of star anise
2 cloves
2 dry red wine
375 ml rum, (54%)
1 sugarloaf, (250 g)


Peel the lemon and orange thinly. Squeeze juice and pour through a sieve into a saucepan. Add bowls, cinnamon sticks, star anise, cloves and red wine. Heat everything, but do not boil. Heat the rum lightly.
Put a sugar loaf over the pot on the fire tongs, drizzle with some rum and light. Before extinguishing the flame, add a ladle to the rum. Serve the Feuerzangenbowle in punch glasses.


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