Eierpunsch (German Egg Punch)
Photo: charley1965 from London, England, CC BY-SA 2.0
Eierpunsch is a lukewarm German drink of white wine thickened and frothed with whole eggs, which makes it closer to a light liquid custard than to mulled wine. Cooled black tea adds a dry, tannic backbone that balances the sugar and vanilla, and cloves and lemon keep it from tasting flat. The one skill involved is patience: heat it slowly and stop before boiling, and you get a smooth, foaming mug.
Instructions
Whisk the sugar into the eggs or egg yolks in a bowl. Pour in a little cold white wine and beat hard until the mixture is well combined.
Stir in the vanilla sugar, then add the rest of the white wine, the cinnamon, the cloves, the lemon juice and the cooled tea. Add the rum now if you are using it.
Pour the mixture into a pan and warm it over gentle heat, stirring as it goes. Heating it too fast will make the eggs curdle, so keep the heat low.
Take the pan off the heat before the liquid reaches a boil, when the top is covered with foam. Lift out the cloves.
Serve the punch hot and foamy in mugs. A spoonful of whipped cream and a ginger biscuit on the side are good additions if you like.
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