Nothing says Gemütlichkeit like a flaming drink! The German Feuerzangenbowle Set (literally, Fire Tongs Punch brings friends together. This traditional German mulled wine (Glühwein) has a flaming cone of sugar over it, slowly dripping the caramelized sugar into the warm wine for extra flavor. I fell hard for this drink while visiting the Christmas Markets in Germany last year. Whenever I saw a stand, I HAD to stop and sample another flaming mug. (Can you blame me?)
I found out where to buy a Feuerzangenbowle set in the USA… and got the recipe for you.
While you can make this a regular cooking pot, but you need to set a rack over it to hold the sugar cone (Zuckerhut). If you really want flair, make it in a giant cauldron like they do at the German Christmas Markets!
But, realistically, it’s best to have a real German Feuerzangenbowle set... designed to serve this Feuerzangenbowle Recipe.
(Although… a giant Cauldron could be useful for other things as well….)
Then celebrate the Christmas season, or ring in the New Year with this extra special drink.
At the Munich Christmas Market
Feuerzangenbowle setGerman Shop 24
German Feuerzangenbowle Recipe
In order for the Rum to burn with a pretty flame, it should be a high proof… at least 54% alcohol. Traditionally, Austrian Stroh Rum is used. Most rum in the United States is bottled at 80 to 100 proof, or 40 to 50% alcohol by volume (you won’t get the flame). Look for rums bottled at 125 to 160 proof. (Bacardi 151 can be found fairly easily…)
German Feuerzangenbowle Recipe
Ingredients
- 3 bottles of red wine 2-3 liters total
- 1/2 cup sugar
- 2 cinnamon sticks
- 5 cloves
- 1 star anise
- 1-2 oranges
- 1-2 lemons
- 1 German sugar loaf
- 1 bottle of rum The Rum should be High Proof- at least 54% alcohol... so it burns...
Instructions
- Pour the Red Wine into the large pot, add sugar, cinnamon sticks, cloves, and star anise. Slice the lemons and oranges, and add to the red wine. Warm until steaming, but do not boil!
- Put a German Sugar Loaf (Zuckerhut)* on a metal rack/screen or clamped in metal tongs above the warm punch. Slowly pour high-proof rum over the sugar loaf or sugar cubes and let it soak for a minute. Light the sugar loaf and let the flaming sugar caramelize and drip into the punch mix. Add rum as is needed to keep the flame going until all the sugar is gone.
- Turn off the lights during this process to enjoy the blue flames.
- Serve the punch hot in mugs or hot-tea glasses.
Where to Buy A Feuerzangenbowle Set
A Feuerzangenbowle set generally has a container to hold the Gluhwein, and a rack to hold the burning sugar cone. If you already have a fireproof punch bowl, all you really need is the sugar cone rack. Although, it is nice to have a set that has a candle or warming element underneath to keep the wine warm.
Schulte-Ufer 6982 Feuerzangenbowle Samba, 20 cm, 3,8 L
5 piece Feuerzangenbowle setGermanShop24
Hot Pot Feuerzangenbowle (Fire Tong Punch Bowl Set)
Westmark 63302260 Tongs for Burnt Punch, 30.5 cm/12Nordzucker Sugar Cones, Zucker Hut, 8.75 Ounce
Individual Feuerzangenbowle
For days when you want hot wine and rum, but not all the fuss of making a big pot… you can make individual mugs of Feuerzangenbowle! Either with a mug that HAS it’s own rack for a mini sugar cone… or a rack that goes over an existing mug.
Red Feuerzangenbowle mugGermanShop24Feuerzangenbowle mugGermanShop24Mini Sugar conesGermanShop24
Don’t forget the Glühwein! These “Tea Bags” make them perfect for One…
Just dip the “tea bags” of spices into your cup of hot wine. Quick and easy!
Meßmer Glühwein Tea BagsGerman Shop 24
make sure you use high proof rum
YES!
Approximately how long does it take for the cone to fully melt into the gluhwein?
Around an hour…
Do you have any recommendations on how to clean the metal rack that the sugar melts on to? It’s taking us hours to get it clean.
Other than soaking? no…
Soak it in oxyclean solution. This is how I get baked on grease and sugars off oven grates, screens and components. Works like a charm, makes any metal with food burnt onto it look new.
You have cloves listed twice in the ingredients but not the allspice. However you mention adding allspice in the directions.
Fixed… no allspice, just anise, cloves, and cinnamon sticks
1/2 cup sugar + an entire sugar cone? That seems like a lot of sugar to me. Is that correct?
The 1/2 cup goes into the 3 bottles of wine to sweeten it slightly. The sugar come is what makes the Feuerzangenbowle flame. It’s soaked in rum, then lit on fire. The syrup that drips down as the sugar melts sweetens it more and balances the citrus.
You can try it without the additional 1/2 cup of sugar. Most people adjust to taste.
( The extra sugar is not a bad idea if you are using a tannic wine… if your wine is sweet, leave it out)
My suggestion, make it without…taste it, and add as needed