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German kinderpunsch recipe

German kinderpunsch recipe


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  • Recipes
  • Dish type
  • Drink

Kinderpunsch is an alcohol-free, warming drink, served mainly at Christmas markets in Germany. Substitute white grape juice for apple if you prefer.

37 people made this

IngredientsServes: 12

  • 225ml (8 fl oz) water
  • 150g (5 oz) caster sugar
  • 2 pinches ground cloves
  • 1 cinnamon stick
  • 750ml (1 1/4 pints) apple juice
  • 1 lemon, sliced

MethodPrep:3min ›Cook:10min ›Ready in:13min

  1. In a 3 litre saucepan, bring water, sugar, cloves and cinnamon to the boil.
  2. Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (21)

by LARA CHARLENE

This is way too sweet for us, but the flavour is good, especially with the lemon slices. I'm not sure I'll try this again. But if I do, I would use less or no additional sugar.-21 Jul 2008

by Feeding Frenzy

Extremely easy and the kids all loved this as a special Christmas drink. Definitely will make this our special Christmas day drink tradition!-21 Jul 2008

by MAYDEC0921

Would have given 4 stars as this is a very basic version, but this gets 5 stars instead due to having ingredients found in my kitchen as opposed to more specialised or complicated mulling mixes. Very easy to assemble and great taste.-21 Jul 2008


This non-alcoholic hot beverage is quite tasty, and is served at Christmas markets and group celebrations during the holidays. You can use grape juice or orange juice in place of apple juice if you’d like.

INGREDIENTS

  • 2 cups orange juice
  • 2 cups apple juice
  • 2 cups water
  • 2 cinnamon sticks
  • 10 whole cloves
  • 2 whole star anise
  • 5 bags hibiscus tea
  • 1/2 cup organic honey

INSTRUCTIONS

This is a really fun and easy recipe to make. Place all of the ingredients in a large pot except for the tea bags bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Add the tea bags, cover, and let them steep for 10 minutes. The end result should be a lovely crimson hue that smells divine! Remove the tea bags and serve the drink hot.

Traditional christmas market in the historic center of Frankfurt, Germany

The Christmas Markets of Germany

Christmas in Germany is a magical experience providing hours of fun for the entire family. Imagine the center filled with delicious foods, festive decorations, entertainment, handcrafted items, gifts and toys, and so much more. There is something for everyone, but bundle up because Christmas in Germany can be quite chilly.


German Holiday Kinder Punch – Non-Alcoholic Drink

The German Holiday Kinder punch or “punsch” is for children when adults enjoy a glass of Gluehwein (mulled hot red wine). Or when you prefer a non-alcoholic holiday beverage. The German Kinder punch is great for parties, the holidays, evenings or any occasion where children are having a party. Happy Cooking and Happy Holidays!


Easy German Christmas Punch (Non-Alcoholic)

Ingredients
2 liters (64 oz.) apple juice
1 liter (32 oz.) brewed fruit tea
1 c. orange juice (juice of 4 oranges)
1/2 c. lemon juice (juice of 4 lemons)
4 Tbsp ground cinnamon
16 whole cloves
8 Tbsp. honey

Method
Brew 1 liter (32 oz.) of fruit tea. Remove tea bags. Mix apple, orange and lemon juice in a pot on the stove or slow cooker and add the brewed tea. Add cinnamon and cloves and simmer, sweetening with honey to taste. (It shouldn’t be overly sweet.) Strain out cloves and any fruit pulp before serving warm.

Variations and notes
What I love about this punch is that you can make it as easy or as complicated as you want.

Some of the apple juice can be replaced with other berry juices.

Fruit tea could also be replaced with black tea, if caffeine is not a problem.

Squeeze fresh citrus or buy citrus juices. Citrus rinds can be left to simmer with the tea.


German kinderpunsch recipe - Recipes

As promised in my last post (which you can find here), I will be sharing with you how to make these delicious winter warmers. You can often buy these ready made in the supermarket, but I find it tastes even better using real spices. I have added a vocabulary list at the end of the post to help you understand these German recipes.

Glühwein – Mulled Wine

2 Bio Orangen, in Scheiben geschnitten

1 Bio Zitrone, in Scheiben geschnitten

Den Rotwein, die Gewürze, Zucker und die Orangen und Zitronenscheiben in einen Topf geben und bei niedriger Stufe erhitzen. Achtung: nicht kochen lassen! Den Rum am Ende dazugeben und nochmal rühren. Den Glühwein durch ein Sieb gießen und in Tassen servieren.

Kinderpunsch – Children’s Punch

2 Bio Orangen, in Scheiben geschnitten

1 Bio Zitrone, in Scheiben geschnitten

Einen Liter Wasser aufkochen lassen und die vier Beutel Früchtetee für 10 Minuten darin ziehen lassen. Die Apfelsaft, Orangen und Zitronenscheiben, die Gewürze und Zucker dazugeben und für 15 Minuten unter schwache Hitze ziehen lassen. Den Kinderpunsch durch ein Sieb gießen und in Tassen servieren.

Feuerzangenbowle – Fire Punch

2 Bio Orangen, in Scheiben geschnitten

1 Bio Zitrone, in Scheiben geschnitten

Den Rotwein, die Gewürze und die Orangen und Zitronenscheiben in einen Topf geben und bei niedriger Stufe erhitzen. Achtung: nicht kochen lassen! Den Zuckerhut mit einer Zuckerzange über den Topf legen und mit Rum tränken. Den Zuckerhut anzünden und warten bis der Zucker vollständig in den Wein getropft ist. Die Feuerzangenbowle durch ein Sieb gießen und in Tassen servieren.

Here is a vocabulary list to help you understand these recipes:

der Rotwein the red wine

die Orangenscheibe(n) the orange slice(s)

die Zitronenscheibe(n) the lemon slice(s)

die Nelke(n) the clove(s)

die Zimtstange(n) the cinnamon stick(s)

der Sternanis the star anise

der Rum the rum

der Zuckerhut the sugar pyramid

die Zuckerzange the sugar tongs

der Topf the pot

das Sieb the sieve

kochen to boil

tränken to soak

anzünden to light/set fire to

Let me know in the comments below how you got on trying out these recipes, I personally will be making the Feuerzangenbowle on New Years Eve. If you didn’t understand something then feel free to ask me in the comment section too!

Build vocabulary, practice pronunciation, and more with Transparent Language Online. Available anytime, anywhere, on any device.


Menus & Tags

I made this today for my office and used 1/2 apple juice, 1/2 white grape. Very, very syrupy sweet. I'm making it tomorrow with less sugar and I'm sure it will be much better. It was REALLY sweet and I can't stress this enough, but it was still a hit so great recipe (kinda)! :)

This was such a great treat today on a cold, rainy, dreary day. I used sucralose, cut the servings to two. I didn't have stick cinnamon so I just sprinkled cloves & cinnamon on top. I wasn't sure about adding the water but I did & it was great! Thanks!

I loved this recipe this helped me get an A+ on my immagration day project

Would have given 3 stars as this is a very basic version of mulled cider, but this gets 4 stars instead due to having ingredients found in my kitchen as opposed to more specialized or complicated mulling mixes. Very easy to assemble and great taste.

My 4th grader had to do a presentation about Christmas in Germany, so I made this punch and took it in for her to share with her class. Even though we had to serve it cold, it was a big hit! Several of the other children asked for the recipe. They especially liked the lemon pieces floating on top because it reminded them of lemonade.


How do you make traditional mulled wine?

There is nothing easier than making mulled wine. Just combine all the ingredients (except sugar) in a big pot and heat it all up.

Once the Gluhwein is almost boiling, add sugar, stir well and turn off the heat and let sit for up to 30 minutes before straining. This will ensure that the spices infuse the mulled wine with flavor.

To make your home smell like Christmas, put your mulled wine on a really low heat and pour it into glasses as your guests arrive. Another option would be to make it in a slow cooker.

I guarantee, this festive and warming German mulled wine will hit the spot!


Gebrannte Mandeln (German Candied Almonds)

Growing up in Germany, I went to the Weihnachtsmarkt (Christmas market) with my family every year. Home was Stuttgart which proudly boasts one of the oldest and largest Christmas markets in Germany, but we also loved visiting other Christmas markets around the country. Most large cities and even many smaller towns around Germany have their own Christmas markets and each has its own unique aspects and charms.

Whichever Weihnachtsmarkt we visited, I don’t think there was ever a time I went to one without getting some Türkischer Honig, a hot mug of Kinderpunsch (non-alcoholic spiced punch), and a package of Gebrannte Mandeln (candied almonds). That trio of goodies can be found at every Christmas market and they were my favorite treats to enjoy while strolling up and down the stalls and enjoying all the sights, sounds and smells of the Weihnachtsmarkt.

Since moving to the U.S. twelve years ago I’m not longer able to visit the German Christmas markets every year like I used to. But what I can do, and have done, is create many of my favorite Weihnachtsmarkt treats.

Today I’m going to show you how to make Gebrannte Mandeln. They’re made on the stovetop and there’s a key difference that distinguishes them from other candied almonds: Whereas many recipes will say the almonds are done once the sugar has melted and then thickened, the process for making German candied almonds continues through two additional stages that results in a fantastic flavor and texture. If you’ve never tried them before, you’re in for a treat!

And if you’ve had Gebrannte Mandeln before and love them as I do, I wish you a wonderful stroll down memory lane!

Place the sugar, cinnamon, salt, vanilla extract and water in a heavy, well-seasoned cast iron pan or non-stick pan and bring it to a boil until the sugar is dissolved. Add the almonds and reduce the heat to medium-high.

Regularly stir the almonds. The process will take about 20-25 minutes.

The sugar will begin to turn darker.

The sugar mixture will become thicker. At this point stir constantly.

Before you know it the sugar will begin to crystalize.

The sugar will become dry and resume the appearance of crystalized sugar. Before you scream, “oh my gosh, what happened to my almonds?? They’ve seized and there’s no rescuing them!”, don’t panic. This is normal.

To prevent burning, turn the heat down to medium and continue stirring. Within a couple of minutes the sugar will begin melting. Stir continually, coating the almonds in the melted sugar.

Once the sugar has mostly melted and the almonds have a rough/bumpy coating around them, they are done.

Dump the roasted candied almonds out onto parchment paper and spread them out to cool down.


Kinderpunsch : German Christmas Punch (Non-alcoholic)

‘Kinderpunsch’ as it is called in native German, is an alcohol-free drink meant for kids and adults alike. Kinderpunsch is a combination of German Früchtetee (or Fruit tea in English) and fruit extracts. Whereas the commonly used fruit tea in Germany is the Hibiscus tea, apple and orange comprise the fruit extracts. The red coloured sweet n sour drink with a dash of spices, when served hot, gives a heavenly feel. There is a very unique signature to its taste too. This is a very special drink served in Germany, during Christmas. Tried once at the Weihnachtsmarkt, is now a daily drink back home, this winter.

Total time: 25 mins

Cooking time: 20 mins

Preparation time: 5 mins

Ingredients:

Cinnamon sticks: 1-inch stick

Fruit tea bags: 5 (or you can use 5 tbsp. of the fruit tea powder)

Honey: As sweetener (as per taste) (I used about 5 tsp.)

Method:

  • Place all the ingredients in a heating pot except the tea bags and honey and bring it to boil. Reduce the heat, close with a lid and continue heating in low flame for another 5 minutes

  • Add the tea bags and continue to heat in simmer for about 10 minutes. Close with a lid while heating

  • Switch off the heat. Add honey and stir it. Remove the tea bags and the spices. Serve it hot. You may optionally add orange or lemon slices for garnishing and taste.

  • I have used cardamom here, just to bring in some unique flavour to this drink. You may use anise instead.
  • To the hot drink, you may, additionally add few cinnamon sticks, orange peel, to bring in the strong flavour, but this is purely optional

Kinderpunsch stories:

The topic arose in one of my conversations with a friend in Stuttgart, on how excited I was to visit the Christmas market of Esslingen, of which, I had heard a lot, but had not been even once. For which she said that it is indeed very beautiful and that I must taste Glühwein here if I don’t mind tasting alcohol. Glühwein din’t ring the bell, as I don’t consume alcohol. In any case, I was excited sheerly at the prospects of seeing the vibrance, and the resplendence of the market. She said, never mind, there is one interesting non-alcoholic drink there, offered for the kids and those who don’t consume alcohol, called Kinderpunsch.

Now I was all too curious to try it. I did try it at the Esslingen market and simply loved the taste. Back home, I was wondering, what could the ingredients be. It was sweet, was sure of honey in it and it had the citrus tinge to it, obviously pointing to the presence of orange juice. It was bright red colour in colour and out of curiosity, checked with a friend of mine for the recipe. The bright red colour is imparted by Früchtetee, as also in this case, with the widely used type being the Hibiscus tea. Along with Früchtetee, orange and apple extract / juice are used along with few spices like cinnamon, cloves and anise. I used cardamom here instead of anise to try out a different taste.

The recipe can differ from person to person, based on the liking and preference. You may even use juices or extracts of other fruits too. I opted to keep it simple with just the apple and orange juices with the Früchtetee and the spices. I also included honey in the end, to impart sweetness. While serving it hot in a mug or a glass, you may add some slices of orange or lemon. It tastes heavenly!


Vollkornbrot Recipe

In addition to the 16 hour-long fermentation process overnight, you will need another 2 hours to cook German whole rye bread for 12 people. Remember that you need a sourdough starter to make this German whole rye bread. German bakeries specifically use a rye sour, but a white flour starter will also do fine, at least at first. Yeast is added to this loaf, so the sourdough is mostly there for flavor. As an added bonus, rye flour controls blood sugar levels better than whole wheat flour.

German Whole Rye Bread Ingredients

  • 2 + 2/3 cup whole rye flour (or pumpernickel flour)
  • 1 + ½ cup chlorine-free water
  • 2 tsp. sourdough starter
  • 2 + ¼ cups rye berries, cracked
  • ¼ cup water
  • All of the sponge
  • All of the soaker
  • 1 + 3/4 cup whole rye flour (or pumpernickel flour)
  • 2 to 3 teaspoons water (variable)
  • 1 tbsp. salt
  • 6 tsp. sunflower seeds
  • 1 + 3/4 teaspoon instant yeast

Instructions for Making Sourdough and Soaker

In a bowl, combine the whole rye flour, water, and sourdough starter together until all the flour is hydrated. The starter can be from the refrigerator if you renew it weekly. If not, feed the starter once, which adds about 12 hours to the project. Also, remember to use chlorine-free water or let water stand at room temperature for a day before using. This is because the sourdough grows better with chlorine-free water.

Combine the cracked rye and water in a separate bowl. If only whole rye berries are available, pour them in a blender for 30 seconds. Although it does not do the best option for cracking them, but it helps.

Cover both of the bowls and leave at room temperature for 16 to 18 hours. If your room is colder, we recommend to let them ferment longer. The sourdough will smell strong but not rise. The berries should have absorbed all the water too.

Preparing the Vollkornbrot Dough

Add the rest of the ingredients, including soaker and sponge to a bowl and mix by hand for 10 minutes. Let the dough rest for 10 minutes, then place it on a floured board. Form your Vollkornbrot dough into a loaf and place in a buttered and floured Pullman or tea cake form.

Flour the top of your German whole rye bread loaf, cover it with plastic and let rise at 85 F for an hour. The loaf will rise a bit. Consider keeping it in the oven with the light on the light warms the inside of the oven to about 85 F. But do not turn on the oven.

Baking the Bread

Preheat the oven for an hour to 480 F with a baking stone Place the bread on the baking stone and bake with steam for 15 minutes and dry for about 45 minutes to an hour. In the last 15 minutes, remove the bread from the form and place it back in the oven carefully, to dry out the sides of the loaf.

Let your German Vollkornbrot cool, wrap in cloth and let it rest for 24 hours or longer before slicing. Slice ¼ inch thick or thinner. You can also wrap this bread and freeze it for later use.

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