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Feuerzangenbowle / Mulled Claret

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Getränke
Cuisine Germay
Servings 12 glasses

Equipment

  • 2 saucepans, kife

Ingredients
  

  • 2 litres apple juice
  • 1/2 litre grape juice red
  • 1/2 litre orange juice
  • 2 oranges untreated
  • 2 lemons untreated
  • 2 cinnamon sticks
  • 7 Cloves
  • 5 Star anise
  • 1 cone sugar (250g)
  • 1/2 litre rum 54%

Instructions
 

  • Put the apple juice, grape juice and orange juice in a saucepan and heat to medium temperature.
  • Meanwhile, thoroughly wash off the oranges and lemons and cut them into thin slices.
  • Add the cinnamon, cloves and anise to the liquid when heated for about 10 minutes. Add the lemon and orange slices to the non-alcoholic bowl. Heat the bowle until just before boiling point and cook it for at least 20 minutes (don’t boil it).
  • Meanwhile, warm the rum in an extra pot (don't boil!!!).
  • After 20 minutes, the children get their bowl, then place a sugar cone holder across the pot (wire bar or. so) and the sugar cone on it. With a soup spoon, slowly pour the preheated rum on the sugar cone until it is completely saturated.
  • Ignite the rum in the sauce spoon again and drizzle the burning liquid over the sugar cone. Repeat it; until the sugar cone has completely dissolved. Turn off the ceiling light to bring the magic of the burning cone to the full experience.

Notes

For a real Feuerzangen Bowle replace the juice with 2 liters of red wine.
Keyword christmas, hot, juice, new year, spicy, wine