German Christmas Recipes

Traditional German Christmas and wintertime recipes.

Recipes for Lebkuchen (Spice Bars)

2 cups honey
5 ½ cups flour
¾ cup grated unblanched almonds
1 tsp. cinnamon
½ tsp. powdered cloves
¾ cup mixed candied fruits (orange, lemon and citron peel)
½ tsp. baking powder
Egg White Icing (see recipe below)

Heat honey until thin; do not boil. Mix in all other ingredients except icing. Turn onto floured board and knead until smooth, adding a little flour if necessary. Roll with a floured rolling pin to ½" thickness. Grease and flour a baking sheet and lay rolled dough on it. Bake in pre-heated 350 degrees oven about 20 minutes. Spread with icing while hot; cool before cutting into rectangles.
Hot Mulled Wine (Glühwein, "glow wine")

Egg punch - Eierpunsch and Mulled Wine - Glühwein is commonly a winter drink and can be found served in the popular Christmas markets of Germany.

Mulled Wine - Glühwein

Ingredients (serves 2-3 persons)
•1 bottle of dry red wine (750 ml)
•one lemon
•2 sticks of cinnamon
•3 cloves
•3 tablespoons of sugar
•some cardamom (or ginger)

Heat the red wine in a pot (don't boil). Cut the lemon into slices and add to the wine. Then add the cinnamon, cloves, sugar and a little cardamom (to taste). Heat everything for about 5 minutes - do not boil - and let stand for about an hour. Before serving, reheat and strain. Serve in prewarmed glasses or mugs.

Egg Punch - Eierpunsch

A typical recipe of Eierpunsch with white wine to serve 3-4 persons would be:
1 bottle of white wine (750 ml)
4 eggs (or 8 egg yolks)
5 tablespoons of sugar
one packet of vanilla sugar (equivalent of 2 tsp sugar and 1 tsp vanilla extract)
Pinch of cinnamon
4 cloves
250 ml of strong tea
lemon or lemon juice

Prepare the 250 ml of tea and allow to cool. Whisk the 5 tablespoons of sugar into the eggs (or egg yolks) and add a little cold white wine and then beat vigorously. Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves and lemon juice. Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly. Before the mixture comes to the boil remove from the heat, the mixture should be foaming on top. Remove the four cloves. Serve hot and foamy in a mug with optionally whipped cream on top and a ginger biscuit. (This recipe can also be made with red wine, however do not add 250 ml strong tea to the mixture, this will also affect the number of servings too.

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