A mulled wine that you light on fire with a rum-soaked sugar cone! Learn how to make Feuerzangenbowle, a festive Christmas or New Year’s drink from Germany that is made with hot, spiced wine, a sugar cone called a Zucker Hut, and dark rum. In this video, I share a Feuerzangenbowle recipe, as well as its history.
German Fire Tongs Punch | Feuerzangenbowle
- 1 liter red wine 8½ cups
- 2 oranges, sliced
- 2 lemons, sliced
- 2 cinnamon sticks
- 4 whole cloves
- 1 Zucker Hut (sugar cone) see note
- 475 ml dark rum (at least 54% alcohol per volume) 2 cups
- Place the wine, citrus fruits, and spices in a pot on the stove and let them warm for about half an hour on low heat to allow all of the flavors to meld. Don't let the wine get hotter than 70℃ / 160℉ to preserve the alcohol content of the wine.
- Pour the warm wine into some kind of warming pot, like a circular chafing dish or a Feuerzangenbowle set (see note), and place a grate over the top of the pot (see note). Place the sugar cone on top of the grate and soak the sugar cone with some of the rum.
- Carefully light the sugar cone on fire with a match. As the flame begins to die down, pour more rum over it to keep it alight until all of the sugar cone has dissolved.
- Remove the grate with oven mitts once the sugar cone has dissolved and ladle the hot wine into mugs and serve!