Kandeel

Kandeel is a traditional punch from the Netherlands that is given a creamy consistency by adding egg yolk .

To prepare it, cloves , cinnamon or mace and lemon peel are added to boiling water . When the water has cooled down again, add the egg yolks and sugar to a second saucepan and beat them, gradually add the flavored water and an equal portion of white wine and whip the liquid over a moderate heat (possibly in a water bath ) until it becomes creamy. gets a foamy consistency, but without curdling. In one variant, the wine is replaced by beer , and butter is also used in old recipes . Kandeel is drunk warm.

Already in the cookbook De verstandige kock of sorghvuldige huys-houdster from 1670 a recipe is listed and a further use as a sauce for steamed dishes and white bread is mentioned. The custom of giving Kandeel a present on the occasion of the birth of a child is also mentioned there. The chalice-shaped Kandeel glasses often had elaborately engraved decorations and a glass lid to keep the drink warm longer.

See also: egg liqueur