Hot drinks
MULLED BEER WITH YOLK AND SPICES
3/4 l light beer, 2 Egg yolks, 3—4 teaspoons of sugar, cloves, cinnamon
Beer boil with roots. Whisk egg yolks with sugar, gradually adding beer. Beat over the fire until it thickens. When the beer thickens, cool. Serve hot in a jug with sweet croutons or with dried and diced white cheese.
MULLED BEER WITH JUICE
3/4 l light beer, 1/2 cup of sweetened juice
Mix mulled beer with juice, serve in glasses.
MULLED BEER WITH SUGAR AND SPICES
3/4 l light beer, 3—4 teaspoons of sugar, nutmeg, cloves, cinnamon
Part of the beer boil with sugar and roots. Add the remaining beer, heat. Serve in a porcelain jug.
MULLED WINE WITH SPICES
3/4 l red wine, 3—4 teaspoons of sugar, cloves, cinnamon
Boil wine with sugar and roots. Remove spices. Give in letters.
MULLED WINE WITH EGG YOLK
3/4 l red wine, 2 Egg yolks, 3—4 teaspoons of sugar, cloves, cinnamon
Boil wine with roots. Whisk egg yolks with sugar, gradually adding hot wine, beat on the fire until thickened. Serve in cups with sponge cakes.
HOME PUNCH
1/2 l white wine, 1/4 l of red wine, 1/4 l tea, 10—15 dkg of sugar, 2 glasses of arak, lemon peel
Mix tea with wine and arak, add sugar and peel, boil, remove the peel. Serve in glasses.
EGG PUNCH WITH WINE
1 bottle of white wine, 1/2 l of water, 6 Eggs, 30 dkg sugar, 2 glasses of arak
Boil water with sugar. Pour wine into the cooled syrup and pound the eggs. Place the dish in a hot bath, whip the mass until it thickens, pour arak, whip for a while. Serve hot punch in glasses.