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Cooking For Fun
German Drinks

Kummel, a German Liqueur

2 tablespoons caraway seeds
3 cups vodka or tequila
1/2 cup water
1/2 cup sugar
1/2 teaspoon fennel seeds
1/4 teaspoon cumin seeds

Bruise the caraway seeds by pressing the edge of a cast iron skillet against the seeds to bruise them. Combine with the fennel and cumin seeds and reserve. Pour the vodka into a jar with a tight lid. Add the spices and let stand for 2 to 3 weeks to perfume the liquor. Taste a dab to determine when the caraway seed has permeated. Combine the water and sugar in a saucepan and boil for 3 minutes. Skim any scum from the syrup. Mix this syrup into the spice flavored vodka and taste the brew for sweetness. Strain the liqueur through a coffee filter into a jar or bottle. Cover with a tight screw-on lid. Store the kummel in a dark cabinet or serve immediately.

Gluehwein (spiced wine)
Courtesy of Sherie

2 bottles red wine
1 cup sugar
1 stick cinnamon
3 or 4 slices lemon, each studded with 3 or 4 cloves

Heat all ingredients together until they reach the boiling point, but do not boil.  Pour into glasses or mugs and serve.

Hoppel-Poppel (hot eggnog)
Courtesy of Sherie

3 egg yolks
6 tablespoons sugar
1 teaspoon vanilla, or to taste
1 quart hot milk
1 cup rum

Beat egg yolks with sugar until light and foamy.  Add vanilla and very slowly pour in hot milk, beating constantly as you do so.  Add rum, stir and serve in cups or mugs.


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