Nordzucker Zucker Hut Sugar Cone & Tongs Set
Nordzucker Zucker Hut (Sugar Cone) is a sugar cone (literally "sugar hat"), around seven inches long, that is used in the preparation of a traditional German punch called the Feuerzangenbowle. The sugar cone is placed on the Spring Swiss Design Zucker Hut Tongs ("Zuckerzange Tura" in German).
This set contains:
- 1 Nordzucker Zucker Hut: Net Weight: 250 g. / 8.82 oz. Country of Origin: Germany
- 1 Swiss Design Zucker Hut Tongs: Country of Origin: Switzerland
The Bowl is NOT included
Feuerzangenbowle is prepared in a bowl, similar to a fondue set, which usually is suspended over a small burner (rechaud). The bowl is filled with heated dry red wine spiced with cinnamon sticks, cloves, star anise and orange peel, similar to mulled wine. Position the stainless steel tongs across the pot (Ø 8-10 inches / 20-26cm) sitting it on the outside edges. Lay the Zucker Hut Sugar Cone on its side on the tray. Dim the lights. Generously dowse the sugar cone with 151 proof Rum and carefully light the alcohol. The rum should 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. As the rum-soaked sugar cone melts and drips into the wine with all its spices and hints of citrus, the punch gets sweeter and more mellow. 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 German Gemütlichkeit.
Nordzucker Zucker Hut (Sugar Cone) is a sugar cone (literally "sugar hat"), around seven inches long, that is used in the preparation of a traditional German punch called the Feuerzangenbowle. The sugar cone is placed on the Spring Swiss Design Zucker Hut Tongs ("Zuckerzange Tura" in German).
This set contains:
- 1 Nordzucker Zucker Hut: Net Weight: 250 g. / 8.82 oz. Country of Origin: Germany
- 1 Swiss Design Zucker Hut Tongs: Country of Origin: Switzerland
The Bowl is NOT included
Feuerzangenbowle is prepared in a bowl, similar to a fondue set, which usually is suspended over a small burner (rechaud). The bowl is filled with heated dry red wine spiced with cinnamon sticks, cloves, star anise and orange peel, similar to mulled wine. Position the stainless steel tongs across the pot (Ø 8-10 inches / 20-26cm) sitting it on the outside edges. Lay the Zucker Hut Sugar Cone on its side on the tray. Dim the lights. Generously dowse the sugar cone with 151 proof Rum and carefully light the alcohol. The rum should 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. As the rum-soaked sugar cone melts and drips into the wine with all its spices and hints of citrus, the punch gets sweeter and more mellow. 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 German Gemütlichkeit.
Description
Nordzucker Zucker Hut (Sugar Cone) is a sugar cone (literally "sugar hat"), around seven inches long, that is used in the preparation of a traditional German punch called the Feuerzangenbowle. The sugar cone is placed on the Spring Swiss Design Zucker Hut Tongs ("Zuckerzange Tura" in German).
This set contains:
- 1 Nordzucker Zucker Hut: Net Weight: 250 g. / 8.82 oz. Country of Origin: Germany
- 1 Swiss Design Zucker Hut Tongs: Country of Origin: Switzerland
The Bowl is NOT included
Feuerzangenbowle is prepared in a bowl, similar to a fondue set, which usually is suspended over a small burner (rechaud). The bowl is filled with heated dry red wine spiced with cinnamon sticks, cloves, star anise and orange peel, similar to mulled wine. Position the stainless steel tongs across the pot (Ø 8-10 inches / 20-26cm) sitting it on the outside edges. Lay the Zucker Hut Sugar Cone on its side on the tray. Dim the lights. Generously dowse the sugar cone with 151 proof Rum and carefully light the alcohol. The rum should 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. As the rum-soaked sugar cone melts and drips into the wine with all its spices and hints of citrus, the punch gets sweeter and more mellow. 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 German Gemütlichkeit.
