Eierpunsch (German Egg Punch)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | bottle white wine | 750 ml | 640 kcal1g protein · 20g carbs · 0g fat | Buy |
| 2 | eggs | 4 piece | 286 kcal25g protein · 1g carbs · 19g fat | Buy |
| 3 | sugar | 5 tbsp | 290 kcal0g protein · 75g carbs · 0g fat | Buy |
| 4 | vanilla sugar | 30 g | 116 kcal0g protein · 30g carbs · 0g fat | Buy |
| 5 | cinnamon | 1 pinch | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 6 | whole cloves | 0 g | — | Buy |
| 7 | strong brewed tea | 250 ml | — | Buy |
| 8 | Lemon | 0 g | — | Buy |
| 9 | dark rum | 50 ml | 116 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients1449 kcal · 26g protein · 127g carbs · 19g fat
Per serving362 kcal · 6g protein · 32g carbs · 5g fat
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Directions
Whisk the 5 tablespoons of sugar into the eggs (or egg yolks), add a little cold white wine, and beat vigorously.
Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves, lemon juice and the cooled tea. Add rum if using.
Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly or it will curdle. Before the mixture comes to the boil remove from the heat—the mixture should be foaming on top.
Remove the cloves.
Serve hot and foamy in a mug, optionally with whipped cream on top and a ginger biscuit.
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