Eierpunsch Recipe: THE BEST German Spiked Eggnog Cocktail

This Eierpunsch recipe is THE BEST dairy-free German spiked eggnog cocktail that's (in my opinion) much better than American eggnog!

Why you need to make Eierpunsch right now!

Eierpunsch is a German Eggnog-like cocktail popular in Germany during the Winter season. It has quickly topped the list of my top 3 hot cocktails (Glühwein and Glühbier follow next)! You can get this spiked eggnog cocktail at Christmas markets, but I think it tastes best when making it at home! I made it for my family in Germany on Christmas Eve, but it's a popular New Year's Eve drink as well.

What's In Spiked Eggnog

And what alcohol to use in eggnog? There are a few different ways to make Eierpunsch, but I've found the best German spiked eggnog cocktail is dairy-free and contains the following ingredients:

• Egg Yolks: Make sure to use the best eggs for this recipe. I use free-range organic eggs for mine. The eggs are warmed gradually on the stove until thickened, but NOT boiling. The boiling would cause the eggs to curdle, which is not going to look or taste good.
• White Wine: A dry, white wine works great in this recipe. I recommend a dry Riesling (like the one by Affentaler) or a Sauvignon Blanc.
• Rum (or Rumtopf): I used some of the Rumtopf I stewed all year in my recipe, but a spiced rum (like the iconic one by STROH) or aged rum would work well in this recipe, too. If using Rumtopf like I did, you can reduce the added sugar by about ⅓ (since there is sugar already added in Rumtopf).

• Vanilla Extract: Traditonally, you would use vanilla sugar in this recipe, which is easily made at home by infusing vanilla beans with sugar. If you don't have vanilla sugar, you can use vanilla extract. The better the quality of the vanilla extract, the better the drink!
• Lemon Juice: I use fresh juice from fresh lemons because it just tastes the best!
• Sugar: I use pure, organic cane sugar.
• Cinnamon: I use cinnamon sticks, but if you don't have those on hand, you could use a teaspoon of ground cinnamon instead. This adds a subtle spice note without being overpowering. Feel free to add other spices as well, but I prefer the simplicity of just the cinnamon.

Eierpunsch: German Spiked Eggnog Cocktail

Author: Sophie Sadler

This Eierpunsch recipe is THE BEST dairy-free German spiked eggnog cocktail that's (in my opinion) much better than American eggnog!

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Drinks

Cuisine German

Servings 4 servings

Calories 288 kcal

Equipment

• Whisk
• Glass Mugs
• Citrus Press

Ingredients

 

MetricUS Customary

 

1x2x3x

• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cinnamon stick
• 100 grams sugar
• 1 lemon juice only
• 500 milliliters white wine
• 50 milliliters rum or Rumtopf; if using Rumtopf, reduce the added sugar in this recipe

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Instructions

 

• Add the egg yolks, sugar, vanilla and lemon juice to a bowl and whisk until foamy. Add to a small pot.
  4 egg yolks, 1 teaspoon vanilla extract, 100 grams sugar, 1 lemon
• Stir in the wine and rum (or Rumtopf). Add a cinnamon stick.
  500 milliliters white wine, 50 milliliters rum, 1 cinnamon stick
• Now put on the stove and turn to medium heat. Stir the Eierpunsch occassionally and pay good attention to NOT LET IT BOIL or else the egg will curdle.
• Lastly, whisk again before serving in glasses. You can optionally add some whipped cream on top and/or a sprinkle of ground cinnamon. Prost!

Nutrition

Calories: 288kcalCarbohydrates: 32gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 203mgSodium: 23mgPotassium: 194mgFiber: 1gSugar: 27gVitamin A: 268IUVitamin C: 14mgCalcium: 53mgIron: 1mg

Tried this recipe?Let us know how it was!