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Move Over, Eggnog, Eierpunsch Is Here For the Holidays!
Searching for another delicious, egg-based festive drink? Eierpunsch – or Egg Punch, in German – is for you!
Made with delicious Eierlikör (egg liqueur) and white wine, this warm beverage is also sweet and fragrant with notes of cinnamon and vanilla.
Eierpunsch can be finished off with whipping cream and a cinnamon stick for an extra festive look!
Some people call Eierpunsch a “German-style eggnog”. While we can see the comparison – both are made from a similar base of egg yolks and sugar – egg punch is made with wine while eggnog is made with milk.
In any case, both holiday drinks are delicious and go well with German holiday cookies!
We really like Eierpunsch because it reminds us of traveling through German around Christmas time. Lisa is a big fan of egg punch – she often orders it when we are wandering German Christmas markets.
Eric is more of a gluhwein kind of guy but we often share drinks and other Christmas market foods. This way, we get to experience all the smells and tastes the markets have to offer!
It’s actually really easy to make egg punch at home. The only potentially tricky part of getting the egg liqueur. Eierlikor is big in Europe but less frequently found in North America.
That said, you can sometimes find it in-store as Bols Advocaat (a Dutch egg liqueur). In case you can’t find it in-store, we have an egg liqueur recipe on the site so you can easily make your own!
It’s really not hard to make the egg liqueur from scratch – all you need are a few eggs, some rum, and some sugar.
When you make eierpunsch, you can easily modify the sweetness by changing the sugar and/or picking a different wine.
You can also modify the alcohol content by adding more wine or substituting some of the wine for orange juice.
Another consideration for some is that the egg liqueur (depending on where you get it or if you make it) contains raw egg.
Egg punch is heated on the stovetop so while you might be worried about salmonella, heating the egg punch to over 160 degrees Fahrenheit is a good way to reduce this risk.
Once it’s made on the stovetop, serve it immediately because it’s best served hot. You can definitely store egg liqueur (one of the ingredients for egg punch) in the fridge.
However, we recommend that you only make the amount of egg punch that you actually need. It just tastes best fresh.
A classic German holiday drink, Eierpunsch – or egg punch – is a delicious hot treat. Made with egg liqueur and wine, Eierpunsch is sweet, creamy, and cinnamony. Topped off with whipping cream, this festive drink is sure to liven up the holiday time!
Heat the egg liqueur and the white wine in a pot on the stove while whisking.
Add the vanilla extract, cinnamon, and sugar (optional). Keep whisking until the mixture is heated and there is a white foam that has formed at the top.
Once heated serve immediately. You can decorate your Eierpunsch with whipped cream, ground cinnamon, or a cinnamon stick before serving.
Notes
Egg Liqueur can sometimes be difficult to find in North America. But with our German Egg Liqueur recipe, you can easily (and quickly) make your own at home.
If you want slightly less alcohol in your egg punch, you can reduce the amount of wine by 1/3 and add one cup of orange juice instead.
We like making Eierpunsch with semi-dry wine. However, if you want your drink to be very sweet, you can use sweet wine instead. At the same time, if you want it less sweet, you can use a dry white wine. We wouldn’t opt for the cheapest wine you can find but since you are mixing the wine with egg liqueur, we wouldn’t choose the highest-quality wine, either. Just opt for a decent quality wine in a medium price range.
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink. By the 13th century, monks were known to drink a posset with eggs and figs.
Even though advocaat and eggnog are made with the same ingredients, they are a world apart. Eggnog is liquid and frothy whereas Dutch advocaat is a creamy blend of egg yolks, sugar, vanilla and brandewijn. Advocaat is an old-fashioned drink and associated with grandmothers and the old days.
Eierpunsch is a German Eggnog-like co*cktail popular in Germany during the Winter season. It has quickly topped the list of my top 3 hot co*cktails (Glühwein and Fette Henne are in spots 2 and 3)! You can get this spiked eggnog co*cktail at Christmas markets, but I think it tastes best when making it at home!
Egg liqueur or advocaat is a traditional Dutch alcoholic beverage made of eggs, sugar and brandy. The substantiial and creamy drink has a smooth and pudding-like consistency. The typical alcohol content is generally between 14% and 20% ABV.
Throughout Canada, the United States and some European countries, eggnog is traditionally consumed over the Christmas season, from late October until the end of the holiday season.
While no one knows who invented eggnog, most historians and foodies generally agree eggnog originated in medieval Britain. The upper classes were the only ones to have access to the milk, sherry, and eggs required to make the first version of eggnog, so it began as an exclusive beverage.
As the name suggests, this thick, creamy drink was initially created using avocadoes, but is now made from a mixture of eggs, sugar and brandy. Advocaat doesn't keep as well as some liqueurs, so it's best to store it in the fridge once opened and use it within six months.
So we'd recommend finishing it within a year of getting it to enjoy optimum quality. Something like Advocaat with eggs as well as milk involved will hold up worse and should be finished within 6 months of opening.
Advocaat (pronounced ad-vuh-cah) is a traditional Dutch custard made of egg yolks and brandy. Sometimes referred to as Dutch eggnog, advocaat is similar in flavor but richer and thicker than the eggnog you might be used to. It is so thick that you can—in fact, must—eat it with a spoon.
Glühwein, as mulled wine is known in Germany, is essentially red wine heated with spices, lemon and sugar - generally cinnamon and cloves are used in all recipes, with some adding aniseed or vanilla. A variation on the mulled wine is the Feuerzangenbowle.
Glühwein is THE Christmas market drink. At this point, it is basically synonymous with the holiday itself. In case you don't know, Glühwein is a hot mulled wine served in ceramic mugs.
*Awarded "WORLD'S BEST EGG LIQUEUR 2022 & 2023"! The egg liqueur from the north of Germany is a refined and fine drop of a special kind. It tastes like homemade and does not require any dairy products: With no fuss, KLÖTENKÖM egg liqueur contains only the best of everything.
Eggs are primarily used in co*cktails for mouthfeel and texture, rather than taste. Egg whites create a creamier texture and thick layer of foam on top of your drink. Shaking eggs in co*cktails is akin to making a meringue.
Where Did Eggnog Originate? It is believed that eggnog began in Europe. As early as the 13th century, medieval monks in Britain were known to drink "posset," a warm ale punch with eggs and figs. Over time, this likely merged with the various milk and wine punches often served at social gatherings.
You might associate eggnog with the classic American Christmas, but it originates from medieval Britain, and was adapted from posset, a drink made by curdling hot milk with wine or beer.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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