Die Feuerzangenbowle

The cookies and cakes are only a small part of the German Christmas Market traditions. The drinks are also pretty important - all designed to warm your hands and your insides on a cold night out.

Most stands will serve Glühwein (mulled wine), Glühwein mit Schuss (with a shot of rum or liqueur), and Kinderpunsch (non-alcoholic Glühwein). And sometimes we'll find hot cider, mead, and other variations on Glühwein.  In Munich, cocktails have become quite trendy in the past couple of years - not surprising that this year hot caipirinhas ("Heiße Caipis") showed up in many Christmas Markets.

My favorite, however, is the Feuerzangenbowle. I think it tastes better (like a less sweet, more alcoholic Glühwein) and since it involves fire, it's also pretty cool.

The word translates as "Flaming Tongs Punch," refering to the tongs that hold a sugar cone over the bowl of mulled wine. The sugar cone is soaked in rum, and flaming rum poured over it, dripping caramelized sugar and hot rum into the mulled wine. Delicious!

Many Christmas markets will have a Feuerzangenbowle stand, or people often make it at home for parties during Christmas and New Years. Here in Munich, the English-speaking community refers to the drinks as "Pots of Evil," a very appropriate name given their taste and potency!

 

Here in Munich, we have the World's Largest Feuerzangenbowle, which luckily lasts beyond the Christmas Markets until Epiphany (January 6th). The giant bowl holds up to 9,000 liters of punch. It's set up inside the Isartor, one of the gates from the old city walls. As usual, there are also a few stands serving bratwurst, french fries, crepes and other standard festival fare.

 They project on the walls the movie "Die Feuerzangenbowle," which is one of THE classic German films. Made in 1943 or 44, it's a sentimental story of school days and what makes life worth living...intended to be a morale booster in the final months of the war.

The film stars one of the most beloved German actors of all time, Heinz Rühmann, who made over 100 films from 1926 to 1993.

Today, it's kind of like the Rocky Horror Picture Show of Germany, where most people can quote some (or all!) of the movie today. Many universities have showings before the Christmas break, with props, drinking games, and other traditions. Definitely worth a watch if you can find it with subtitles. (Even if you watch it in German, use the German subtitles....between the sound quality and the old words and accent, it can be tough to understand).

 Feuerzangenbowle at Munich's Tollwood Festival

Many people recreate the experience at home, making Feuerzangenbowle and showing the movie.  

You can order the sets and sugar cones in the US from GermanDeli.com, and probably from other German food sites. They have a good recipe and instructional video in the product details.

Either make your own mulled wine from scratch, buy it premade in bottles, or you can also buy the premixed spice packages to just add to a bottle of wine.

RECIPE
2 bottles of Merlot or Burgundy wine (a dry red wine might be too bitter)
4 thin slices of orange with the peel on
4 thin slices of lemon with the peel on
Juice of 2 fresh oranges
Juice of 2 fresh lemons
½ tsp fresh orange rind
½ tsp fresh lemon rind
4 Cinnamon sticks
1 sugar cone (Zuckerhut)
1 cup (approximately) of Rum (must be 151 proof Rum, or it won't flame)

Equipment:
1 heat and flame-proof Punch Bowl (ideally glass)
1 Stainless Steel Bridge, if not already part of your punch bowl set
Long match or lighter

Directions:
In a large pot add both bottles of wine and all ingredients except the sugar cone and the rum. Simmer the wine and fruit and spices over low heat for about 15 minutes. Don't boil the wine. The wine should be hot but not scalding. If you are using GermanDeli's flame/heat-proof glass punch bowl, carefully add the hot wine (with fruit, cinnamon, etc.) to the punch bowl. With your guests gathered around, place the punch bowl in a dimly-lit room. Light the candle below the punchbowl to help keep the wine warm. Place the stainless steel bridge across the top of the punch bowl. Unwrap the sugar cone and place it on the bridge. Slowly pour the 151-proof rum onto the cone, rotating the cone until it is soaked with the rum. Light the sugar cone with the match or lighter. The sugar cone will dissolve as the burning rum heats up the cone. The caramelized sugar will drip into the punch to sweeten it and the rum will enhance the flavor.

recipe via GermanDeli