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Burnt tong punch §

Fancy taking your mulled wine to the next level and trying a death defying stunt in your kitchen in the process? Then German Feuerzangenbowle (burnt tong punch) is for you This recipe is from German Foods

Prep time: 5 minutes

Cooking time: 30 minutes

Makes: 6 small cups

Ingredients: 1 orange

1 lemon

1l of red wine

1 small stick of cinnamon

3 cloves

1 star anise

1 cup rum of a very high proof! At least 54% 1 sugar cone (NB: The full recipe with two litres of wine uses a full cone, but it seems sugar cones are only available in one size. Once it's melted about halfway and is safe to remove that should be enough)

1. Let's mull this over

Close your eyes and imagine you're in the medieval kitchen of a Robin Hobb novel to get into the correct headspace, before opening your eyes again to avoid kitchen accidents, slicing the lemon and orange and adding them to a saucepan along with all the spices (1 small stick of cinnamon,3 cloves, 1 star anise) and the 1 litre of red wine

Heat this very gently until the wine is steaming and the wine has become mulled;

2. I'm the fire starter

Take the saucepan off the heat and think carefully about your next steps of where you will add the Feuer to your Feuerzangenbowle. We chose to stay in the kitchen, with the saucepan on the stove but the heat off, it seemed the safest option.

Lay your sugar tongs (or some form of metal scaffolding) on your saucepan, and your sugar loaf on top of that. Use your brand new ladle you had to specifically buy for this purpose to ladle over some rum and soak the sugar loaf completely (just not too completely like us so that the nose fell in to the wine)

The time has now come, to set the sugar on fire for your life! Be careful in this step and use a long stemmed lighter or match to ensure distance from the flames. Light the now soaked sugarloaf, channel your inner batman and watch the world burn. Yes, this does involve turning off all of the lights and watching the flame drip into your wine

If the flame is dying out a bit, ladle over more rum as needed.

Once the sugar has melted, or the flame has gone out, carefully remove the tongs and ladle some of the pimped mulled wine into mugs. For extra deliciousness, ensure to make on a weekend when it is so snowy you don't want to leave the house for any reason.

Dink and drink in your very own Lizzy original mugs

Food for Thought

Lizzy says: "I sometimes think I am very cultered and know a lot about other cultures, especially German because Kate lives there. But when a flaming sugar hat and a caramalized rum punch turned out to be something I had never heard of I can no longer stake my claim to cultural omniscient. I really enjoyed the process of this recipe, although it was like an adrenaline junkies form of cooking. I only wish we had have found rum that was high proof enough, because the flame took a while to get going and we lost some of the sugar hat in an avalanche to the wine, and the rum we did use didn't burn off so well - so the end result was VERY sweet and VERY alcoholic. I would love to try this again with all of the right tools. 8/10"

Kate says: "This is a very dangerous Christmas drink indeed. It was very stressful lighting the sugar loaf on fire and we definitely over-soaked it as it's nose pretty much immediately fell in. We also used a rum with way too low of a proof, I found out afterwards it should be minimum 54% and I think ours was 30 something. This would probably lead to the sugar burning and caramelising better whereas ours just melted and ended up creating a sweet mulled wine. 10/10 for the bonding experience as the rum went "drip drop" but 7/10 for taste (though it will get you squiffy pretty quickly...)"

7.5/10 Gasps


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