Eierpunsch (German Egg Punch)
A recipe for Eierpunsch (German Egg Punch)! This warming drink has a blend of egg liqueur, white wine, orange juice, and whipped cream.
Servings 4 Servings
Ingredients
- 1 cup (240 milliliters) Eierlikör egg liqueur
- 3/4 cup (180 milliliters) semi-sweet or dry white wine
- 3/4 cup (180 milliliters) freshly squeezed orange juice
- 1-2 tablespoons (15-30 milliliters) rum optional
- 1 tablespoon (12 grams) vanilla sugar or 1 tablespoon (12 grams) granulated sugar and 1 teaspoon vanilla extract
- Pinch ground cinnamon plus more for dusting
- Whipped cream
- Cinnamon sticks
Instructions
- Place a medium saucepan over medium low heat.
- Add the Eierlikör, white wine, orange juice, rum, vanilla sugar, and cinnamon. Whisk to combine.
- Heat the mixture just until hot (about 104-122˚F, 40-50˚C), but do not bring to a boil. Adjust flavors to taste.
- Pour hot water into the heat-safe glass mugs or cups. Once the mug is warmed, pour the water back out. This will keep the drink hot longer.
- Pour the hot Eierpunsch into the glasses and top with the whipped cream.
- Dust with a little ground cinnamon and optionally serve with a cinnamon stick and paper straw.