Alcohol-free egg punch with grape juice and vanilla

Alcohol-free egg punch made with grape juice, orange juice, egg yolks and honey, whisked over a bain-marie, with vanilla, cinnamon and cream. Vegetarian, a warm drink for Advent, 262 kcal.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 262 kcal per serving
• Protein: 8 g
• Fat: 12 g
• Carbs: 31 g

Ingredients

• 500ml grape juice
• 4 egg yolks
• 50g cream
• 1/2 unwaxed lemon
• 200ml orange juice
• 1 cinnamon stick
• 1 l water
• 2 eggs
• 30g honey
• 1 vanilla pod

Method

You’ll need: saucepan · mixing bowl · grater

1. Split the vanilla pod, scrape out the seeds and grate the lemon zest.
2. Warm the grape juice and orange juice in a pan with the vanilla pod, vanilla seeds, lemon zest and cinnamon stick for 5 minutes without letting the juice boil. Remove the vanilla pod and cinnamon stick.
3. Bring the water to a simmer in a second pan. Whisk the egg yolks, eggs and honey in a metal bowl set over the water for 3 minutes until frothy.
4. Gradually add the warm juice, whisking all the time, until the punch is creamy and reaches 70 °C. This takes 5–6 minutes.
5. Whip the cream until stiff.
6. Pour the egg punch into glasses and top each with a dollop of cream.

Good to know

You'll know egg punch from Christmas markets, usually made with white wine. Here, grape juice takes over from the wine, and the punch is whisked over a bain-marie like a zabaglione. A thermometer helps make sure the egg cooks without curdling.

Swaps

Grape juice → apple juice. Honey → maple syrup. Cream → frothed milk. Orange juice → more grape juice and the juice of a lemon.

Cooking tips

The bowl mustn't touch the water, and keep whisking without a break. The punch is ready at 70 to 75 °C; any hotter and the egg will curdle.

Storage

Serve fresh; reheated, it curdles easily.

Allergens

Contains egg and milk; gluten-free. Suitable for children (no honey for babies under one year old); in pregnancy only if the punch has reached 70 °C.