Krampampuli Flaming Punch

Krampampuli Flaming Punch is a low-alcohol mulled wine lit with flame causing caramel dropping into wine, tea and fruits, boiling in a glass. Krampampuli – the “drink of the devil’s” is a rather innocent, low-alcohol mulled wine. It is favored to celebrate winter solstice with it. I use it for New Year’s Eve – creates magical atmosphere. Alcohol soaked sugar cubes are lit, causing caramel dropping into wine, tea and fruits, boiling in a glass.

Krampampuli Flaming Punch

Chief Desirist Dr Hanna

5 from 2 votes

Recipe developed by Diet Desires.

Servings: 4

Course: Appetizer/Sides

Cuisine: Hungarian

Calories: 251

Keywords: party food, plant-based

Diets: Gluten-free, Low Calorie, Low Fat, Dairy Free, DASH (low-salt), Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Serving: 0.5cup | Sodium: 6mg | Calcium: 18mg | Vitamin C: 17mg | Vitamin A: 74IU | Sugar: 33g | Fiber: 1g | Potassium: 135mg | Calories: 251 | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 35g | Iron: 1mg

Krampampuli – the “drink of the devil’s” is a rather innocent, low-alcohol mulled wine. It is favored to celebrate winter solstice with it. I use it for New Year’s Eve – creates magical atmosphere. Alcohol soaked sugar cubes are lit, causing caramel dropping into wine, tea and fruits, boiling in a glass.

Ingredients

1x2x3x

• 1 cup water
• 1 black tea bag
• 1 cup red wine, quality Merlot or preferred
• 1 orange, sliced, divided
• ¼ tsp cardamom
• 1 pinch ground allspice
• 1 clove
• Optional: one star anise
• ½ cup sugar cube* or one sugar cone*
• ¼ cup dark rum, must be 151 proof Rum, or it won't flame*

Instructions

• In a medium pot boil the water on the stove. Turn heat off, then immerse the tea bag for 2-3 minutes. Discard bag.
  
• Meanwhile slice the orange with its peel. Set aside 4 smaller slices for décor. Set aside the rest for cooking.
• When the tea ready, add to pot red wine, the oranges for cooking and spices. Bring mix to boiling again. Boil the mix for 5 minutes on low heat. Then pour the mix into a 4-cup sized glass measuring bowl. (If you don’t have one, just use the pot. Or if you want, buy a Fire Tong Punch Bowl Set, which would include all the very festive and appropriate equipment to use.)
• Place the measuring bowl over a teapot warmer with a candle. This will keep the wine mix hot.
• Place a metal sugar cone holder* with a sugar cone on top. (If you don’t have those, use a matching stainless steel regular strainer or a spider strainer, and ½ cup sugar cubes, piled up like a pyramid.)
• Pour the rum on top of sugar cone. Light the cone with a gas lighter carefully. It will flame with a big noise. The blue flame will burn for about 15-20 minS dripping caramelized sugar into the wine punch below. BE CAREFUL AND HAVE AN EXTINGUISHER READY.
• You can turn off the lights and watch the caramelized sugar dropping into the wine. When you think you had enough sugar to sweeten the drink, pour the mix into glasses with handle. Serve it hot. Decorate the glasses with cutting once hallway the orange slices and hanging on the side of each glass.

Notes & Ingredients

* Background on Krampampuli [link to Food and Drink Europe]

*Sugar cone: Best to use original Nordzucker Sugar Cones from Zucker Hut or you can use Domino Premium Pure Cane Sugar Cubes Dots

Rum: To be flammable, the rum must be over 60% alcohol, and must be hot to catch flame. Use Bacardi or the less expensive, I used from NH Liquor Store: Goslings, 161 proof.  BE SURE TO HAVE A FIRE EXTINGUISHER HANDY.

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