HOT STUFF
article of 11.01.2024
EGG-NOGG
Ingredients:
5 egg yolks - 400 ml milk - 250 ml cream - 100 g sugar - 1 vanilla bean pod - 1 nutmeg - salt - 300 ml brown rum
Make:
Put the pulp of the vanilla pod in a saucepan with the milk, cream, nutmeg and a pinch of salt. Heat slowly while stirring. Separate eggs at the same time. Beat the egg whites until stiff and then mix into yolks. Add sugar and beat to a light, voluminous mass. Pour the egg mixture into the milk mixture in the saucepan, whisking constantly. Let steep for 10-15 minutes on low heat. Just before serving, add the alcohol and sprinkle nutmeg on top.
RAKOMELO
Ingredients:
1 liter Raki - 4 tbsp honey - 2 cloves - 2 cinnamon sticks
Make:
Place all ingredients in a saucepan and heat, stirring constantly. Beware: don’t boil the Raki! Then turn off the heat and cover the pot with a lid. After ten minutes, season to taste with sugar and spices.
GLÜHWEIN
Ingredients:
1 liter red wine 1 orange 2 cinnamon sticks 4 cloves 3-4 tbsp sugar or honey optional: vanilla bean pod
Make:
Heat red wine in a saucepan. The wine must never boil, only heated to the boiling point of 78°C, otherwise the alcohol evaporates and the wine turns bitter! Then add sliced oranges and mulled wine spices. Sweeten to taste. Take the pot off the stove and let it steep for about an hour. Pour through a sieve before serving.
HEISSE WITWE
Ingredients:
Plum spirits (Schnapps) - Whipped cream
Make:
Heat 4 cl of plum brandy per portion, top with whipped cream and sprinkle with cinnamon. Done.
JAGERTEE
Ingredients:
1 liter water - 5 bags of black tea - 550 ml red wine - 2 cinnamon sticks - 4 tbsp sugar - 7 cloves - 100 ml rum - 100 ml Obstler
Make:
Bring water to a boil in a large saucepan. Add black tea and lower the temperature. The tea should stay hot but not boiling. Leave for 3 minutes. Remove tea bags and add red wine, cinnamon sticks, sugar and cloves. Stir well and leave to stand for another 5 minutes. Remove the cinnamon and cloves, add the rum and fruit brandy and stir vigorously again.
GLÖGG
Ingredients:
1 liter red wine - 250 ml port wine or red vermouth - 150 g raisins - 1 tbsp chopped almonds - 1 cinnamon stick - 0.5 tsp ground ginger - 3 tbsp sugar (to taste)
Make:
Slowly heat the red wine, port wine, raisins, almonds, cinnamon stick and ginger with 250 ml water to 60 to 70°C. Warning: do not let the wine boil! Remove the pot from the heat, add sugar to taste and let sit for 30 minutes.
Ingredients:
5 egg yolks - 400 ml milk - 250 ml cream - 100 g sugar - 1 vanilla bean pod - 1 nutmeg - salt - 300 ml brown rum
Make:
Put the pulp of the vanilla pod in a saucepan with the milk, cream, nutmeg and a pinch of salt. Heat slowly while stirring. Separate eggs at the same time. Beat the egg whites until stiff and then mix into yolks. Add sugar and beat to a light, voluminous mass. Pour the egg mixture into the milk mixture in the saucepan, whisking constantly. Let steep for 10-15 minutes on low heat. Just before serving, add the alcohol and sprinkle nutmeg on top.
RAKOMELO
Ingredients:
1 liter Raki - 4 tbsp honey - 2 cloves - 2 cinnamon sticks
Make:
Place all ingredients in a saucepan and heat, stirring constantly. Beware: don’t boil the Raki! Then turn off the heat and cover the pot with a lid. After ten minutes, season to taste with sugar and spices.
GLÜHWEIN
Ingredients:
1 liter red wine 1 orange 2 cinnamon sticks 4 cloves 3-4 tbsp sugar or honey optional: vanilla bean pod
Make:
Heat red wine in a saucepan. The wine must never boil, only heated to the boiling point of 78°C, otherwise the alcohol evaporates and the wine turns bitter! Then add sliced oranges and mulled wine spices. Sweeten to taste. Take the pot off the stove and let it steep for about an hour. Pour through a sieve before serving.
HEISSE WITWE
Ingredients:
Plum spirits (Schnapps) - Whipped cream
Make:
Heat 4 cl of plum brandy per portion, top with whipped cream and sprinkle with cinnamon. Done.
JAGERTEE
Ingredients:
1 liter water - 5 bags of black tea - 550 ml red wine - 2 cinnamon sticks - 4 tbsp sugar - 7 cloves - 100 ml rum - 100 ml Obstler
Make:
Bring water to a boil in a large saucepan. Add black tea and lower the temperature. The tea should stay hot but not boiling. Leave for 3 minutes. Remove tea bags and add red wine, cinnamon sticks, sugar and cloves. Stir well and leave to stand for another 5 minutes. Remove the cinnamon and cloves, add the rum and fruit brandy and stir vigorously again.
GLÖGG
Ingredients:
1 liter red wine - 250 ml port wine or red vermouth - 150 g raisins - 1 tbsp chopped almonds - 1 cinnamon stick - 0.5 tsp ground ginger - 3 tbsp sugar (to taste)
Make:
Slowly heat the red wine, port wine, raisins, almonds, cinnamon stick and ginger with 250 ml water to 60 to 70°C. Warning: do not let the wine boil! Remove the pot from the heat, add sugar to taste and let sit for 30 minutes.