I love German Food


Recipe by
Comments Off on Feuerzangenbowle
60 min.
Prep: 30 min. | Cook: 30 min. | Servings: 6


  • 1 Bottle of rum with 50% alcohol (100 proof) or higher
  • 3 Bottles of dry red wine
  • 15-20 Cloves
  • 1 Lemon
  • 2 Oranges
  • 1 Zuckerhut (sugar cone) or 8.8 oz of sugar cubes
  • 4 or 5 Sticks of cinnamon


  1. First, take a large kettle or a pot and fill it with red wine.
  2. Add the cinnamon sticks, cardamom and all the other spices mentioned above.
  3. Slice up the oranges and lemons and crush the fruit to release the juice so as to add to the punch along with the cloves.
  4. Next, warm this till it becomes a steaming There is no need to get them to boil.
  5. Take a German sugar loaf on a metal rack or a screen above the punch.
  6. Slowly you can start to pour the high-proof rum over the sugar loaf or the sugar cubes and leave it to soak for some time.
  7. Slowly light the sugar loaf and allow the flaming sugar to caramelize and drip into the punch mix.
  8. At this stage, you may add as much rum as required and keep the flame going until and the sugar is gone.
  9. Bear in mind to switch off the lights during this process so as to enjoy the beautiful blue flames.
  10. Serve them warm in mugs.
  11. Tips: In case the sugar cone goes out before it melts, spoon some rum over the cone and reignite with the help of a lighter.
  12. German sugar cone or sugar loaf called the sugar hat is made of compressed refined sugar in the shape of a cone. By any chance, if you aren’t able to get the real thing, you can substitute it with sugar cubes.
  13. Once the sugar has melted completely into the wine, just remove the sieve and give the punch a good stir and pour them into mugs with the help of ladles.
  14. Final Warning: the drink Feuerzangenbowle, can easily get you intoxicated as it is potent stuff, so be careful while you consume it!