Eierpunsch: German Spiked Eggnog Cocktail
Serves 4
15 mins prep
10 mins cook
25 mins total
This Eierpunsch recipe is THE BEST dairy-free German spiked eggnog cocktail that's (in my opinion) much better than American eggnog!
2 servings
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Add the egg yolks, sugar, vanilla and lemon juice to a bowl and whisk until foamy. Add to a small pot.
2 egg yolks½ teaspoon vanilla extract50 grams sugar½ lemonStir in the wine and rum (or Rumtopf). Add a cinnamon stick.
250 milliliters white wine25 milliliters rum½ cinnamon stickNow put on the stove and turn to medium heat. Stir the Eierpunsch occassionally and pay good attention to NOT LET IT BOIL or else the egg will curdle.
Lastly, whisk again before serving in glasses. You can optionally add some whipped cream on top and/or a sprinkle of ground cinnamon. Prost!
