German•indulgent
Eierpunsch: German Spiked Eggnog Cocktail
This Eierpunsch recipe is THE BEST dairy-free German spiked eggnog cocktail that's (in my opinion) much better than American eggnog!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 4 egg yolks
- 1 tsp vanilla extract
- 1 cinnamon stick
- 100 g sugar
- 1 lemon (juice only)
- 500 ml white wine
- 50 ml rum (or Rumtopf; if using Rumtopf, reduce the added sugar in this recipe)
Instructions
- 1
Add the egg yolks, sugar, vanilla and lemon juice to a bowl and whisk until foamy. Add to a small pot.
- 2
Stir in the wine and rum (or Rumtopf). Add a cinnamon stick.
- 3
Now put on the stove and turn to medium heat. Stir the Eierpunsch occassionally and pay good attention to NOT LET IT BOIL or else the egg will curdle.
- 4
Lastly, whisk again before serving in glasses. You can optionally add some whipped cream on top and/or a sprinkle of ground cinnamon. Prost!