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Krambambuli / Danzig Punsch Recipe

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An image of chamomile blossoms and chamomile-infused vodka.

Chamomile isn't just an herbal infusion -- it's also a fantastic flavoring agent for desserts, cocktails and more.

Marko Goodwin
This chamomile-based hot cocktail is popular in wintertime in Germany and Austria, where it is known as 'Krambambuli' and 'Danzig Punsch' (respectively).

Krambambuli is usually made to be very sweet (as is the flavor preference in Austria), but my version is a little more tart than most. You can make it sweeter and more traditional by adding more sugar or by replacing the sugar with six tablespoons of honey.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Ingredients:

  • 2 tbsp chamomile flowers / 2 chamomile tea bags
  • 2 cups filtered water
  • 1 750-ml bottle Chenin Blanc or other semidry white wine
  • 1/2 cup sugar
  • 1/3 cup orange juice (preferably freshly juiced)
  • 1/4 cup light rum
  • 2 tbsp fresh lemon juice
  • 2 tbsp raisins and / or chopped, mixed, dried fruit
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/8 teaspoon ground nutmeg

Preparation:

  1. Place the chamomile in water that has just reached a boil.
  2. Steep for 5 minutes, then strain the flowers or remove the teabags.
  3. Combine all ingredients (including the infused chamomile 'tea') in a medium saucepan.
  4. Stir over medium heat until sugar dissolves.
  5. Gently simmer for 2 minutes.
  6. Remove from heat, and then cover and let steep for 20 minutes.
  7. After the mixture has steeped, remove the bay leaf and cinnamon stick.
  8. Warm it over low heat, but do not boil.
  9. Use a ladle to pour into mugs. Serve immediately.

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