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Home Feuerzangenbowle

Feuerzangenbowle

Name: Feuerzangenbowle
Prep time: 45 min
Total time: 45 min
Yield: 10 glasses
Cuisine: German
Ingredients: 1.5 l fruity red wine (2 bottles); 250 ml orange juice; 1 unwaxed orange, sliced; 1 unwaxed lemon, sliced; 3 cinnamon sticks; 8 cloves; 2 star anise pods; 250 g sugar loaf (Zuckerhut); 200 ml rum of at least 54% alcohol

Gepubliceerd op 6 november 2026

Christmas New Year's Eve Winter Drink Warm German Festive Vegan Medium

Feuerzangenbowle is the most spectacular way to serve mulled wine. Above a pot of warm, spiced red wine you place a sugar loaf that you soak in high-proof rum and set alight. The burning sugar slowly melts and drips, caramelizing into the wine. In Germany it’s a beloved tradition around Christmas and New Year’s, often with family or friends gathered around the table. It’s a true spectacle, with warm light and the scent of caramel.

x_ckl_recipe_marker Feuerzangenbowle Feuerzangenbowle: mulled wine topped with a sugar loaf soaked in rum that’s set alight and drips into the pot. A table-side spectacle. Drink German 10 glasses 45 min 45 min

Heat the red wine with the orange juice, the orange and lemon slices and the spices over low heat until it steams. Let it steep for 15 minutes without boiling.
Place the pot on a sturdy rechaud or warming plate in the middle of the table, on a heatproof surface.
Put the Feuerzangenbowle-tang or a sturdy metal grate over the pot and put the sugar loaf on top.
Soak the sugar loaf with a ladleful of rum. Then put the bottle of rum out of reach of the flame.
Carefully ignite the sugar loaf with a long lighter. With a metal spoon, ladle a little rum over the sugar while it burns—never pour directly from the bottle onto the burning sugar.
Let the flame go out by itself when all the sugar has melted, stir the bowl and ladle it into heatproof glasses.

Christmas New Year's Eve Winter Drink Warm German Festive Vegan Medium 1.5 l fruity red wine (2 bottles) 250 ml orange juice 1 unwaxed orange, sliced 1 unwaxed lemon, sliced 3 cinnamon sticks 8 cloves 2 star anise pods 250 g sugar loaf (Zuckerhut) 200 ml rum of at least 54% alcohol Large cooking pot Rechaud or warming plate Feuerzangenbowle-tang or metal grate Long lighter Metal ladle Heatproof glasses Cooking Pot cooking-pot Soup spoon ladles Knives knives Double walled coffee glasses double-walled-coffee-glasses Beka Soup Pot Maestro Stainless Steel with lid ø 24 cm / 7.4 liters - suitable for all heat sources Beka Soeppan Beka Fondue Set - Nori - Cast Iron - 8 people - 2 Liters Beka Fondueset Sola Soup pot Diamond - Induction suitable - ø 24 cm / 5.5 liters Sola Soeppan Sola Cooking pot with lid Juvia - ø 24 cm / 5.5 liters - suitable for all heat sources Sola ["Kookpan"] Sola Cooking Pot / Soup Pot with Lid Ruby - Triply Stainless Steel ø 24 cm / 5.5 liters - Suitable for All Heat Sources Sola Kookpan Hertenstoof met rode wijn en peperkoek foodies-recipe-hertenstoof-met-rode-wijn-en-peperkoek Klassieke oliebollen met krenten en rozijnen foodies-recipe-klassieke-oliebollen-met-krenten-en-rozijnen Paddenstoelen-wellington foodies-recipe-paddenstoelen-wellington Stuffed turkey breast with chestnut-cranberry filling foodies-stuffed-turkey-breast-with-chestnut-cranberry-filling

Recipe

Feuerzangenbowle

Feuerzangenbowle: mulled wine topped with a sugar loaf soaked in rum that’s set alight and drips into the pot. A table-side spectacle.

Course	Drink
Kitchen	German
Servings	10 glasses

Preparation time

Preparation time	45 min
Total	45 min

Equipment

Large cooking pot
Rechaud or warming plate
Feuerzangenbowle-tang or metal grate
Long lighter
Metal ladle
Heatproof glasses

Ingredients

1.5 l fruity red wine (2 bottles)
250 ml orange juice
1 unwaxed orange, sliced
1 unwaxed lemon, sliced
3 cinnamon sticks
8 cloves
2 star anise pods
250 g sugar loaf (Zuckerhut)
200 ml rum of at least 54% alcohol

Prepare

Heat the red wine with the orange juice, the orange and lemon slices and the spices over low heat until it steams. Let it steep for 15 minutes without boiling.
Place the pot on a sturdy rechaud or warming plate in the middle of the table, on a heatproof surface.
Put the Feuerzangenbowle-tang or a sturdy metal grate over the pot and put the sugar loaf on top.
Soak the sugar loaf with a ladleful of rum. Then put the bottle of rum out of reach of the flame.
Carefully ignite the sugar loaf with a long lighter. With a metal spoon, ladle a little rum over the sugar while it burns—never pour directly from the bottle onto the burning sugar.
Let the flame go out by itself when all the sugar has melted, stir the bowl and ladle it into heatproof glasses.

Cooking mode Prevents your screen from going to sleep

Safety first: always be careful when working with open flame. Place the pot on a sturdy, heatproof surface, away from curtains, Christmas decorations and paper napkins. Never pour rum directly from the bottle onto the burning sugar loaf, as the flame can travel back into the bottle. Always use a metal spoon and put the bottle away after soaking. Keep a lid or fire blanket at hand and keep children away. Turn off the lights for the best effect.

What do you need? Sugar loaf (Zuckerhut) and Feuerzangenbowle-sets with pot, tongs and rechaud can be bought at German supermarkets, delicatessens or online. If you don’t have a special set, use a large, sturdy pot on a fondue burner and a metal grate or a couple of strong metal skewers across the pot. The rum must be at least 54 percent alcohol, otherwise it won’t burn well. Allow roughly an hour and a half of table-side conviviality for a whole Feuerzangenbowle.

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