German Culture

All about Germany

Favorite German Drinks to Try

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No matter how hot the weather, Germany has got you covered!

1. Schorle is a beverage where sparkling mineral water and juice are mixed, comparable to a spritzer. This is as refreshing as a soft drink on a hot day, but with less calories and sugar. The most common varieties of Schorle are Apfelschorle, apple juice mixed with sparkling water, followed by Johannisbeerschorle, red currant mixed with sparkling water. Most soda machines and supermarkets have some form of Schorle available and many restaurants list it on their menu. In case you do not see it on the menu, feel free to ask your server.

2. Radler is one of the most popular alcoholic drinks among Germans, which simply is beer mixed with sparkling lemonade. Radler is available pre-mixed in a bottle or the server or bartender will make it upon ordering. Don’t try mixing Fanta instead of sparkling lemonade with beer, it is not comparable to Radler at all. While no one seems to know the exact origin of the word Radler, one source traces it back to being used by cycling clubs, since the translation of Radler is biker. On the menu it can also be called Alsterwasser or just Alster in Hamburg.

3. Spezi is a soft drink mix of cola, orange soda, orange juice, and lemon juice. The most popular brand names being Pepsi’s Schwip Schwap or Coca Cola’s Mezzo Mix. Make sure it is chilled.

 

4. Apfelwein is a cider which is most popular in the Frankfurt am Main region. It has an alcohol content of about 6% and a sour, tart apple taste. It is traditionally served in a glass with diamond-cut ridges called Geripptes. The way to order Apfelwein varies depending on how many people at your table are drinking it. To order it by the glass for one person, order a Schoppen. To order a large amount to share with the table, ask for a Bembel, a stoneware pitcher of Apfelwein. Other regional names for Apfelwein are Äppler, Ebbelwoi or Stöffsche.

5. KiBa is the coolest-looking drink out of all of these and is short for Kirsch Banane. Kirsch translates as “cherry”, Banane means “banana”, and to make the drink you simply need cherry and banana juice. If you are curious and want to make the drink before you take off to Germany, make sure to chill the bottles in the fridge as it tastes best cold! You’ll need half a glass of banana juice, then slowly add the cherry juice which will go to the bottom of the glass and give you a colorful, layered effect.

6. Bowle is the Germans’ way of describing a punch containing chunks of juicy, refreshing fruit. It’s usually served in a large glass punch bowl which goes by the same name. Most German punches include juice, lemonade or sparkling wine as well as white wine, and there might be a dash of rum or other spirits added. Of course, there are always the non-alcoholic versions for kids or teetotallers too.




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Feuerzangenbowle – Glühwein with a Twist!

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Feuerzangenbowle with the burning Zuckerhut. Photo by Kore Nordmann

Feuerzangenbowle is a traditional German alcoholic drink for which a rum-soaked sugarloaf is set on fire and drips into mulled wine. It is often part of a Christmas or New Year’s Eve tradition. The name translates literally to “fire-tongs punch”. Glühwein (spiced mulled wine) is quite popular during the winter months in Germany. But if you are looking to kick things up a notch, you may find this drink a lot more interesting.

The popularity of the drink was boosted in Germany by the 1944 film comedy Die Feuerzangenbowle. It is a traditional drink of some German fraternities, who also call it Krambambuli, as the red color is reminiscent of a cherry liqueur of that name which was manufactured by the distillery Der Lachs zu Danzig.

SAFETY: be very careful, you are going to be dealing with alcohol and fire. Take the necessary precautions!

 

Feuerzangenbowle

Feuerzangenbowle is prepared in a bowl, similar to a fondue set, which is usually suspended over a small burner. The bowl is filled with heated dry red wine spiced with cinnamon sticks, cloves, ginger and orange peel, similar to mulled wine. The Feuerzange was originally a pair of tongs, but nowadays it is common for a purpose-designed metal grate mounted on top of the bowl to hold the Zuckerhut (“sugarloaf”, or literally “sugar hat”), a sugar cone of 250 g. The sugar is soaked with rum and set alight, melting and caramelizing. The rum should have at least 54% alcohol per volume and be at room temperature in order to burn properly. More rum is poured with a ladle until all the sugar has melted and mixed with the wine. The resulting punch is served in mugs while the burner keeps the bowl warm. For some the ceremony is more important than the drink itself, celebrating the gathering of friends and conveying a notion of Gemütlichkeit (“cozy atmosphere”).

Ingredients:

8 1⁄2 cups dry red wine (2 liters)
2 oranges
2 lemons
1 stick cinnamon
5 cloves
1 dash ginger, grounded
1⁄2 lb sugar loaf
2 cups brown rum (at least 54% alcohol)

Preparation:

 

  • Wash oranges and lemons thoroughly, pat dry and cut into slices or wedges.
  • In a large pot combine red wine, oranges and lemons, cinnamon, cloves and ginger. Heat slowly making sure it does not come to a boil. Remove pot from heat and place on a heat source (such as from a Fondue set).
  • Place sugar cone into metal holder (“Feuerzange”). A metal rack or mesh strainer will do, as long as it doesn’t sink into the wine – don’t use aluminum.
  • Soak sugar cone with rum and carefully light it. The sugar will melt and drip into the wine.
  • Little by little start adding more rum to the sugar cone using a long-handled ladle.
  • Once the sugar cone and rum have completely burned off, gently stir the drink and serve in mugs or heatproof glasses.

Note: Extreme caution must be taken when handling alcohol and open flame, particularly with high alcohol content ingredients. Use long wooden matches or extended candle lighters to ignite the sugar, NOT SHORT MATCHES or cigarette lighters. Be very careful that nothing flammable like paper or cloth are around. We disclaim any responsibility if you burn yourself or property out of negligence.




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Lübecker Plettenpudding

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Photo credit https://goo.gl/8u85Jp

A dessert that really tastes like Sunday. Plettenpudding is a kind of trifle with vanilla pudding and raspberries. This dessert is featured in one of Germany’s most popular novels, the family epic The Buddenbrooks by Thomas Mann. The Lübeck-born author won the Nobel Prize for literature for his first novel which he wrote in his mid-twenties.

Ingredients:

250 g fresh or frozen raspberries
2 tablespoons confectioner’s sugar

8 ladyfingers
1/4 cup sherry
1 cup heavy cream
4 egg yolks
100 g sugar
1 cup milk
1 vanilla bean
1-1/2 teaspoons unflavored gelatin
6 macaroons

Preparation:

  1. Sprinkle the raspberries with the powdered sugar and drizzle with 2 tablespoons sherry. Set aside.
  2. Cut the vanilla pod lengthways and scrape out the pith with the back of the knife. Place the milk with the vanilla pulp and the vanilla pod on the stove, stir in the gelatin and bring everything to a boil. Set aside.
  3. In the meantime beat the egg yolk with the sugar until creamy white. Put the still warm vanilla milk in a large metal bowl and continue to heat in a water bath. Slowly stir in the egg yolk cream and stir vigorously with the whisk or, better still, with the electric mixer until frothy. It should be a thick cream. Refrigerate until semi-solid.
  4. Place the ladyfingers in a large glass bowl or four dessert bowls and sprinkle evenly with the remaining sherry. Spread the raspberries on it, set aside a few raspberries for decoration.
  5. Beat the heavy cream until stiff. Stir again the semi-firm cream with the whisk and then fold in the heavy cream evenly. Spread the cream on the raspberries.
  6. Decorate the dessert with the macaroons, crumble a few of them and sprinkle on the cream. Finally, decorate the pudding with the remaining raspberries.




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How to Make German Quark

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Quark is a traditional, creamy, unripened cheese tracing its origin to German-speaking and eastern European countries. Quark is said to be a cross between yogurt and cottage cheese.

This fresh, soft, white cheese is prepared from pasteurised cow’s milk with a small amount of acid added to achieve a good, firm curd. However, traditional quark is a purely fresh dairy product and does not make use of acid.

It is moist, snowy white in color with a subtle taste and smooth and soft texture. Its texture is similar to that of cream cheese, pot cheese or ricotta with a fat content ranging from low to medium. Quark is usually sold in plastic tubs with most or all of the whey. The flavor is reminiscent of sour cream with the seasonings of herbs, spices or fruits. The cheese makes a great base for many recipes such as cheesecake, pastas, creamy sauces, sandwiches, salads and desserts.

Ingredients:

2 liters milk
1 tbsp lemon juice

Preparation:

  1. Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.
  2. After 16 hours, it should have turned into soured milk.
  3. Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to separate from the solids.
  4. Let cool and pour into a sieve lined with a cheesecloth.
  5. Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sieve (it get smoother then).

 




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Apfelküchle – German Apple Fritters

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The Apfelküchle is a traditional German pastry made of sliced apples dipped in batter and fried to a golden brown color. It is popular in Baden-Württemberg. The Apfelküchle has spread throughout Europe and the USA. It is similar to an apple fritter but is made more like a pancake and can be prepared in numerous different ways. While it is traditionally eaten as a complete meal, because of its sweet taste, it has become popular to eat Apfelküchle as a dessert as well.

Apfelküchle are often served with vanilla sauce but only with sugar and cinnamon is fine too. They can also be served with Rote Grütze – delicious red fruit jelly.

Ingredients:

For the vanilla sauce:

2 cups of whole milk
4 egg yolks
1 vanilla bean
1/3 cup sugar
1/8 teaspoon fine sea salt

For the Apfelküchle:

4 tart apples (Granny Smith)
1 cup flour
1/4 cup ground hazelnuts (optional)
1/2 teaspoon salt
4 tablespoons sugar
2 teaspoons vanilla extract
1/2 cup of milk
2 eggs
1 teaspoon oil
juice of one lemon
oil for deep-frying
cinnamon sugar or powdered sugar and vanilla sauce

Preparation:

  1. Start by making the vanilla sauce. You will need 3 large bowls and a fine mesh sieve. Fill one bowl partially with ice water and place another bowl into the ice water and set aside.
  2. Add the milk to a heavy sauce pan. Split the vanilla bean length wise and add to the milk. Heat the milk over medium low heat for about 5 minutes until small bubbles appear around the edges. Do not boil. Remove the vanilla bean when the milk is hot.
  3. In the meantime, whisk together the yolks, sugar, and salt in the 3rd bowl, until thick and light yellow in color. Slowly pour half of the warm milk into the yolk mixture, whisking continuously. Then, pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, for about 4-5 minutes, until the mixture has thickened. Do not boil or the egg yolks will curdle. When the sauce has thickened, strain it through a fine-mesh sieve into the prepared chilled bowl to stop the cooking. Stir frequently until cool.
  4. To make the Apfelküchle, add the flour, hazelnuts (if using), salt, and one tablespoon of sugar in a large mixing bowl and combine.
  5. Separate the eggs. Add the milk, the egg yolk, the vanilla and one teaspoon of oil and mix well. Let the dough rest for 30 minutes.
  6. Peel and core the apples and cut into about 1 cm thick rings. Combine 3 tablespoons of sugar with the lemon juice, toss with the apples and set aside.
  7. After the batter has rested, beat the egg whites with a pinch of salt until hard peaks form. Carefully fold the egg whites into the dough.
  8. Add about 2 cm of oil to a heavy frying pan over medium heat. Dip the apple rings in the dough one by one and fry in batches of 3 or 4, leaving space between the slices, until golden brown. Take your time to make sure that the apples are cooked and soft. You can tell that they are done when the juice from the apples is released, causing the oil to hiss and crackle.
  9. Remove the cooked apples from the oil, letting the oil drip off for a few seconds. Serve immediately dusted with powdered or cinnamon sugar and with vanilla sauce.




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Strawberry Santas

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Strawberry SantasIngredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

1 lb large strawberries
1 (8 ounce) package cream cheese, softened
3-4 Tablespoons powdered sugar (or sugar substitute – to taste)
1 teaspoon vanilla extract
sesame seeds

Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

Rinse strawberries and cut around the top of the strawberry. You want to cut just enough to make the hat with.
Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
Once strawberries are filled, top with the ‘hats.’ Decorate according to photos or your own imagination.
If not serving immediately, refrigerate until serving. Serve on decorative plate with sugar “snow”.



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German Red Berry Pudding (Rote Grütze)

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rote-grutze2

This refreshing summer dessert takes advantage of the cherry and berry season. Rote Grütze is a popular specialty from Northern Germany and has a lovely tart flavor. Serve with vanilla custard, cream or vanilla ice-cream.

Ingredients:

6 cups fresh or frozen, unsweetened berries (raspberries, strawberries, red currants, or a combination of these)
1/2 cup sugar
2 tbsp. cornstarch
1/4 cup cold water
1 tbsp. fresh lemon juice
1 tsp. vanilla extract

Preparation:

  1. For fresh berries: stem, wash and dry in a colander.  For frozen berries: thaw before using.
  2. For a smooth pudding, process berries in a blender, 2 cups at a time, until pureed.
  3. For a chunkier texture, process 4 cups, and chop the rest, blending with puree.
  4. Stir cornstarch in cold water until smooth.
  5. Combine berries and sugar in non-stick saucepan.  Bring to a boil over medium heat, stirring constantly.  Stir cornstarch mixture again, then add into the berry mixture gradually, while still stirring.
  6. Reduce heat and let simmer for 3 minutes, stirring constantly, until mixture starts to thicken.
  7. Remove from heat and stir in the lemon juice and vanilla.
  8. Pour into a serving bowl, or individual dessert bowls.
  9. Cover and chill in the refrigerator for 24 hours.
  10. This is traditionally garnished with a Vanilla Custard Sauce, but you may also use whipped cream, vanilla ice cream, or heavy cream.




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German Pancakes

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German Pancakes

Ingredients:

4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter

Directions:

  1. Heat oven to 400°F  (200°C).
  2. Butter two cake pans well.
  3. Beat eggs until light yellow in color. Add remaining ingredients, mix thoroughly.
  4. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F  (175°C) and bake 10 minutes.
  5. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter – or raspberry syrup, maple syrup, fresh berries, whatever you like.




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Bavarian Strawberry Cream

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strawberry-bavarian-cream

Ingredients:

1 cup fresh strawberries
3/4 cup sugar
1 tbsp. gelatin (unflavored)
1/2 cup cold water
2 tbsp. lemon juice
1 cup cream
fresh fruit for decoration (peach, cherry, apple, orange, apricot, black/red currants)

Directions:

  1. Slice strawberries and mix with the sugar. Set aside until sugar dissolves.
  2. Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely.
  3. Add gelatin and lemon juice to sliced berries.
  4. Add in the whipped cream. Pour into a fancy mold or serving dish.
  5. Chill in the fridge until set. Carefully unmold and serve.
  6. Decorate your Strawberry Cream with the slices of lemon and/or orange (optional).




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Moosbeereherbstblätter Bowle

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German-Bowle

Ingredients:

– 4 cups apple juice (the lighter, the better)
– 2 cups cranberry juice
– 2 cups white grape juice
– 1 bottle champagne (or for non-alcoholic use ginger ale)
– 1 cup sliced ripe peaches (fresh, not canned!)
– 1 cup vodka
– 1 lemon (thinly sliced)
– 1 orange (thinly sliced)
– 1 cup sugar
– 3 large carnations and mint sprigs
– fresh cranberries, cherries, strawberries to taste

Preparation:

1. Fill ice cube trays 1/3 full with white grape juice.

2. When ice is hardened, place one cranberry in each of the cubes and fill the remainder of the cube with more grape juice. Freeze.

3. In a large jar (sun tea jar is perfect), combine vodka with other fruit and sugar and place in refrigerator. Chill all other ingredients.

4. The day of the event, fill the punch bowl with the cranberry and apple juice. Slowly add the vodka and fruit mix followed by the champagne.

5. For presentation, tear the petals off the carnations and sprinkle atop the punch. Carnations are edible.




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