Rüdesheimer Kaffee

Rüdesheimer Kaffee Recipe

Rüdesheimer Kaffee Recipe

The Rüdesheimer Kaffee consists of sugar cubes, Asbach Uralt, a brandy, coffee, and whipped cream with sprinkled chocolate. The name of Asbach for the brandy goes back to the founder of the company established in Rüdesheim, Hugo Asbach.


  • 3 sugar cubes
  • 4-6 ml of Asbach Uralt (if you cannot find Asbach, any other brandy works too). The amount of brandy depends on how strong you would like to have it.
  • 1 cup of coffee
  • 2 tsp. of whipped cream
  • some grated chocolate


Place the sugar cubes in a tall coffee cup. Warm the brandy either in the microwave or in a bain-marie and pour it over the sugar cubes. Use a long match to light the sugar cubes and brandy mix, stirring until the sugar dissolves.

Pour the hot coffee over the sugared Asbach. Add the whipped cream and shave or grind the chocolate over the top.

The town of Rüdesheim is on the river Rhein and is also known for its famous street Drosselgasse with many restaurants and outdoor cafes offering regional wine.

If you want to try the Glühwein – Mulled Wine recipe click here and for the Mai Wine Punch click here.



German Iced Coffee

German Iced Coffee a real treat

The German Iced Coffee is made with strong brewed cold coffee, vanilla ice cream, and whipped cream. It is so refreshing and a real treat on a hot summer day.


  • 250-300 ml (8.45-10.14 oz) of strong brewed coffee, chilled (depending on size of the glass)
  • 150 g (5.29 oz) of vanilla ice cream (2-3 scoops)
  • 2 tablespoons of whipped cream
  • chocolate sprinkles OR cocoa powder, (optional to garnish)

Preparation of the Iced Coffee:

Pour the chilled coffee in a high glass. Add 3 scoops of vanilla ice cream and top it with the whipped cream. Garnish with chocolate sprinkles or cocoa powder. Serve with cookies or waffles.


  1. If you want sweet coffee, add the sugar in the hot coffee before chilling. The sugar dissolves better.
  2. The coffee also can be mixed with the ice cream in a blender, before adding the whipped cream.
  3. Freeze the coffee. Mix the frozen coffee with the ice cream in a blender, before adding the whipped cream.
  4. The coffee can be exchanged with cold cocoa for the children. You can either use vanilla ice cream or chocolate ice cream or both. The children will love it.

To make the Spaghettieis – Spaghetti Ice Cream click here.



German Rumtopf Recipe

German Rumtopf Recipe

German Rumtopf Recipe – Preserved fruit in rum

What you need to make the German Rumtopf Recipe

To make the German Rumtopf Recipe you need a fermenting crock pot. The size is depending on the amount of fruit used,  5 l – 1.32 gal or 11.35 l – 3 gal or a large stoneware pot with a lid. A preserving jar (5 l, also available in smaller sizes) with a rubber/glass lid can be an alternative. Furthermore, the seasonal fruit and Rum 54% alcohol or more. I like to mix the Stroh Rum 80% alcohol with a 43% Rum using two parts of Stroh Rum and one part of the 43% Rum, but you also can use just the Strohrum. You can find the Strohrum online at Wine Chateau.

What is a Rumtopf?

The Rumtopf is an alcoholic dessert consisting of Rum, sugar, and seasonal fruit. The ripe sugared fruits are added in layers to the pot and covered up with Rum. The Rum should be about 2 cm – 1 inch above the fruit. I start the Rumtopf with the strawberries by the end of May, beginning of June, and add the last fruit, the pineapple, by the end of October. It is a growing process, and best served after each layer of fruit has soaked in the alcohol for 4-6 weeks.

Preparation of German Rumtopf Recipe

How to prepare the fruit

Use only ripe, clean, and washed fruit. Wash the berries gently and dry with a paper kitchen towel. Prick a hole into the blueberries using a wooden skewer. Remove the stems of the cherries and add them with the pit. Peel the apricots and peaches, remove the stone and cut into slices. Pit the Italian plums and cut into halves. Peel the pears, take the core out, and cut into small pieces. Cut the pineapples first in slices and then into cubes.

Starting the Rumtopf

Before starting the German Rumtopf Recipe, clean the container and stone with hot water and dry. Start with 1 pound of strawberry and one pound of sugar. Sprinkle the sugar over the strawberries and let sit for 30 minutes. Add to the pot and pour the Rum to it until covered. Continue with the other fruits as they are ripe using only half of the amount of sugar for the weight of the fruit. I use 250 g – 8.8 oz of raspberries, blackberries, blueberries, and grapes sprinkled with 125 g sugar. I use 500 g – 1.1 lbs of the other fruits combined with 250 g – 8.8 oz of sugar.

Make sure the fruit is not floating on top. The Rumtopf comes with a stone to keep the fruits down. If you use a container without a stone, you can use a plate on top of the fruit to keep them down. If you use a preserving jar, turn it from time to time. Cover the pot with cellophane foil before covering with the lid. Place the Rumtopf in a dark place like the basement, pantry, or closet.

Serve the Rumtopf on top of cakes, to vanilla pudding, or ice cream. I use some of the soaked fruit, place it in a blender and freeze it in a silicon ice cube tray. Adding the frozen fruit cubes to sparkling wine, just wunderbar.

Fruit Calendar:

  • May/June: Strawberries
  • June: Red Raspberries
  • June/July: Cherries, Blueberries
  • July/August: Apricots, Peaches, Sour Cherries, Blackberries
  • August/September: Italian Plums (Prunes), Yellow Plums
  • August/September/October: Grapes (In some regions the Fall Red Raspberries)
  • September: Pears
  • October: Pineapple

German Rumtopf Recipe

Traditional Gluehwein Recipe

Traditional Gluehwein Recipe

Traditional Gluehwein Recipe – Mulled Wine

The mulled wine (Gluehwein) is a popular beverage and known for being served at Christmas markets in Germany. Follow the smell of spices, oranges, and wine, and you will find a Weihnachtsmarkt. This traditional Gluehwein recipe – mulled wine is easy to prepare. Preparations can be done ahead of time and the mulled wine may be stored in the refrigerator. Just take the wine out of the refrigerator when you want to serve it and reheat.

Ingredients for Traditional Gluehwein Recipe:

  • 2 bottles of dry redwine (I used Merlot) OR 1 l (1.05qt) of red wine and ½ l (0.52 qt) of spring water
  • 4 anise stars
  • 3 cinnamon sticks
  • 12 whole cloves
  • 6-8 whole coriander
  • 8 whole cardamom
  • 250 g (8.81 oz) of brown sugar
  • 2-3 tablespoons of cognac OR brandy (optional)
  • juice of 1 orange
  • grated peel of 1 orange

Preparation of Traditional Gluehwein Recipe:

Mix wine or wine-water mixture, orange juice, brandy and sugar and pour into a saucepan. Add spices and orange peel. Mix ingredients with a whisk and slowly heat the liquid to the boiling point while stirring occasionally. When you reach the boiling point turn the heat off. Remove the wine mixture from the stove, cover the saucepan and let it stand for about 30-60 minutes, depending on how strong a spice flavor you want. 

img_8959   Spices Traditional Gluehwein Recipe   Preparation Gluehwein Recipe

Pass the prepared wine mixture through a fine mesh sieve lined with cheesecloth. Reheat the mixture for immediate use. (Do not boil!)

The Gluehwein can be stored for a few days in the refrigerator and reheated when needed. 

To find the recipe for the Fresh Eggnog click here, for the Fire Tongs Punch click here, and for the Holiday Apple Punch Recipe click here.


10 Best Oktoberfest Beers

10 Best Oktoberfest Beers to choose from!

10 Best Oktoberfest Beers!

“Hopfen und Malz, Gott erhalt’s” meaning “God save hop and malt”. Find the 10 best Oktoberfest beers to celebrate. Three beers are imported from Germany, seven beers are brewed in the United States. Serve the beer with Oma’s original German food recipes and play German Music.

Unless you’re one of the 16 million people from around the world lucky enough to be spending Oktoberfest in Munich this year, chances are you may not have access to all the officially credited Oktoberfest beers. These include: Augustiner-Brau, Hacker-Pschorr-Bräu, Löwenbräu, Paulaner, Spatenbräu, and Staatliches Hofbräu-München. Each brand conforms to the Reinheitsgebot (purity law from 1516), at a minimum of 13.5% Stammwürze (approximately 6% alcohol by volume) and are brewed within Munich’s city limits.

Oktoberfest Beers DeutschesBier

1. Paulaner Oktoberfest Beer | Märzen / Oktoberfest | 5.8% ABV

2. Spaten Oktoberfest Beer | Ur-Märzen / Oktoberfest | 5.9% ABV

3. Hofbräu Oktoberfest Beer | Märzen / Oktoberfest | 6.3% ABV

are imported from Germany and available in the United States.

I added seven more very good, reasonably priced German-inspired beers made in the U.S.A to the list of the 10 best Oktoberfest beers. All are relatively easy to find at your local beer and wine retailer. “Prost!”


4. Dominion Octoberfest

     Dover, DE | Märzen / Oktoberfest | 5.5% ABV

  • Rich copper color. Light head.
  • Starts out bready with a very slight sweetnes at the end.
  • Eight types of imported German malts and four hop varieties
  • Sweet toasted barley malt character, grass and grains with some bitter notes on the end
  • Overall a good drinking brew


5. Yuengling Oktoberfest

      Pottsville, PA | Märzen / Oktoberfest | 5.4% ABV

  • Copper-colored, medium bodied German-style beer
  • Toasted bread and light fruity notes form the initial aroma
  • Hop presence is minimal, zero bitterness, slightly floral in nature
  • Good malt character, slightly sweet, finish is nutty and dry
  • A very smooth and drinkable seasonable brew


6. Saranac Octoberfest Lager

      Utica, NY | German-style lager | 5.4% ABV

  • Rich and flavorful, pleasantly bitter
  • Two rows of imported crystal malts
  • Sharp and spicy with Saaz and Tettang hops
  • Slight lemon-peel bite at the end
  • Hazy amber-copper color, light head

Samuel Adams

7. Samuel Adams Octoberfest

      Boston, Mass | Märzen / Oktoberfest |5.3% ABV

  • Well-balanced blend of creamy, hearty Munich malts
  • Smooth toffee-, caramel-, toasted-bread notes
  • Bottom-fermenting lager, nice carbonation and body
  • Deep red-amber appearance; floral, earthy aroma
  • Bavarian Noble hops give a nice authentic finish


8. Shiner Oktoberfest

      Shiner, TX | Märzen / Oktoberfest | 5.7% ABV

  • Brewed with fresh German-grown hops
  • Highest quality two-row barley, Munich and caramel malts
  • Traditional Oktoberfest toastiness, pleasantly sweet and light
  • Less bitter than most beers in its class
  • Rusty, amber pour with a cream-color head

Sierra Nevada

9. Sierra Nevada Oktoberfest

      Chico, CA | Amber Lager / Oktoberfet | 6.0% ABV

  • Deep golden in color and rich with complex malt flavor from the use of traditional German Steffi barley
  • Rich, wide range of flavors
  • Finishes dry and crisp with a balance of hop bitterness and malt sweetness
  • Created hand in hand with a Brewery in Augsburg/Germany


10. Brooklyn Oktoberfest

      Brooklyn, NY | Märzen / Oktoberfest | 5.5% ABV

  • Pours copper-burnt orange with a thin tan head which fades to just a little lacing
  • Fullbodied and malty, with a bready aroma and light, brisk hop bitterness
  • Malts: Bavarian Heirloom Munich and Pilsner Malts
  • Hops: Hallertauer Perle, Hallertauer Mittelfrueh

Whatever beer you will pick from the list of the 10 best Oktoberfest beers, they all are worth tasting to find your personal best.

Sweet Woodruff Syrup

Sweet Woodruff Syrup

Sweet Woodruff Syrup – Waldmeistersirup

Sweet Woodruff Syrup is called Waldmeistersirup or Maikrautsirup in Germany. Sweet Woodruff Syrup may be utilized in many recipes for spring and May Day celebrations. 

Note: Harvest the Sweet Woodruff before its flowers starts to bloom.

Ingredients for Sweet Woodruff Syrup:


Wash the sweet woodruff in a colander and spread it on kitchen paper towels. Let the woodruff dry overnight or for two days if you want a more bold flavor. Remove the leaves from the stems and set aside. Wash the lemons, cut them into slices and set aside.

Preparation of the sweet woodruff syrup      Drying the plants for the sweet woodruff syrup

Add water and sugar to a saucepan and bring to a boil. Stir until the sugar is dissolved and the water is clear (about 10 minutes). Turn off the stove and add first the lemon slices and than the sweet woodruff leaves to the saucepan. Cover the saucepan and let the woodruff sit overnight or for two days if you want a more intense flavor. Do not let it sit more than two days.


Pour the sweet woodruff through a cheesecloth and into a large saucepan. The color of the syrup is clear and transparent. If you want a more woodruff-like color, add some drops of green food coloring to it. Bring the syrup to a boil and then turn down the heat and stir from time to time. Let it simmer gently for about 6–8 minutes.

Finishing the sweet woodruff syrup

To preserve the syrup, I like to use the glass bottles with swing-top caps. (I purchased mine from Home Goods but you can easily find them online at Amazon or at the Container Store). Wash the bottles very thoroughly with hot water. Place them next to your stove. Use a funnel to fill the bottles with syrup and close them immediately. Lay the bottles flat on a kitchen towel and let the syrup cool.

IMG_8876 IMG_8884 canning of the sweet woodruff syrup

There are several ways to use the syrup. Drizzle it over desserts e.g. vanilla pudding, ice cream, or cakes. You can even add the syrup to an icy glass of sparkling water for a refreshing dring full of flavor.

Sweet Woodruff Syrup

German Egg Liqueur Cake

German Egg Liqueur Cake

German Egg Liqueur Cake plus recipe for homemade Egg Liqueur

The German Egg Liqueur Cake is called Eierlikörkuchen in Germany. It is relatively easy to make, however, the egg liqueur “Advocaat” (a Dutch alcoholic beverage) is only available in a few regions in the United States. When preparing the below recipe however, you will discover that it is not difficult to make your own liqueur for use in your Egg Liqueur Cake. I made my own liqueur and the cake turned out great. The ingredients for the egg liqueur recipe make about 500 ml (16.9 oz) of Egg Liqueur, enough for two cakes. Alternatively, you can use any remaining liqueur as a delicious topping for vanilla ice cream or simply enjoy it as an after-dinner drink.

Ingredients for Egg Liqueur:

  • 3 egg yolks, XL
  • 75 g (2.6 oz) of powdered sugar
  • ½ of a vanilla bean
  • 75 ml (2.5 oz) of sweetened condensed milk (10% fat)
  • 250 ml (8.5 oz) of brandy OR corn vodka OR whisky

Preparation of Egg Liqueur:

Beat the egg yolks with your handheld mixer until frothy. Add the powdered sugar. Cut the vanilla bean lengthwise to open it. With a small knife scratch the seeds out and add them to the eggs. Mix the batter until creamy. Add in the condensed milk and when the milk is well mixed with the eggs, slowly add the brandy or corn vodka or whisky. (In this recipe, I used brandy, which I prefer). Next, fill your Egg lLiqueur in a small glass pitcher and keep it in the refrigerator for at least three hours, so it will thickens. Before using the liqueur stir with a fork. If the Egg Liqueur is too thick, add a little more alcohol to it.

Note: If kept refrigerated, your egg liqueur will last for approximately four weeks.

IMG_3245   IMG_3243   IMG_3258

Ingredients for German Egg Liqueur Cake:

  • 250 ml (8.5oz) of vegetable oil
  • 250 ml (8.5 oz) of homemade Egg Liqueur OR if available in your liquor store, Advocaat Egg Liqueur
  • 5 eggs, XL
  • 250 g (8.8 oz) of powdered sugar
  • 2 pouches of vanilla sugar OR 2 teaspoons of vanilla extract
  • 125 g (4.4 oz) of flour, all-purpose 
  • 125 g (4.4 oz) of Gustin OR corn starch
  • 1 pouch of baking powder OR 3 teaspoons of baking powder

Preparation of German Egg Liqueur Cake:

Mix the oil with the egg liqueur. Add the eggs to it and beat with your handheld mixer until creamy. Add in vanilla sugar or vanilla extract along with the powdered sugar and beat until smooth. Mix the flour, corn starch, and baking powder. Sift these dry ingredients over the egg mixture. Beat again until smooth. The batter should be very liquid. Fill your batter in a very well-buttered coffee cake pan, do not use a springform pan, because the batter could run out.

IMG_3273                     better for the German egg liqueur cake

Preheat the oven to 180°C (360°F). When ready, place your German Egg Liqueur Cake on the middle rack and bake for about 40 minutes. When your cake is done, turn the heat off and leave your cake in the oven for about 10 more minutes with the door open. Remove the cake and place it on a cooling rack. Once cooled, use a sieve to dust the cake with some powdered sugar. Start with the sides and sprinkle the top last.

baking of the German egg liqueur cake                     IMG_3284

You can serve the Egg Liqueur Cake any time or decorated for Valentine’s Day.

German Egg Liqueur Cake Recipe


Apple Punch Recipe

Holiday Apple Punch Recipe

Apple Punch Recipe – Apfelweinbowle

This Apple Punch Recipe is easy to make following these step by step instructions. Apple Punch is called Apfelweinbowle in Germany. This punch is a favorite party drink because it has not too much alcohol.

Ingredients for Apple Punch Recipe:

  • 3 bottles (ea 355 ml – 12 oz) of Woodchuck Hard Cider Granny Smith
  • 3 bottles (ea 355 ml – 12 oz) of Johnny Appleseed Hard Apple Cider
  • 3 bottles (ea 296 ml – 10 oz) of soda water
  • ½ cup  of Calvados Or any other Apple Brandy (optional)
  • ⅛ l (½ cup) of fresh pressed lemon juice
  • ¼ l (1 cup) of fresh pressed orange juice
  • 1 tablespoon of honey
  • grated peels of 2 oranges
  • 2 sticks of cinnamon
  • 8 cloves
  • ½ teaspoon of ground nutmeg
  • ½ bottle of champagne (optional)
  • 1-2 apples for decoration
  • 1-2 oranges for decoration


Mix orange juice and lemon juice in a saucepan. Add orange peel, nutmeg, cloves, cinnamon sticks, and honey. Bring to a boil, turn the heat down and simmer for about 10 minutes.

Pour the apple cider in a glass punch bowl. Filter the cooked juice through a cheesecloth and add it to the apple cider. Add the Calvados (Apple Brandy) and the soda water.

Wash the apples and oranges. Core the apples and cut thin slices. Cut the oranges into thin slices. Add the sliced fruit to the Apple Punch. (I choose not to peel the fruit because I like the color).

Chill the Apple Punch and always serve cold. Consider placing the punch bowl on ice or surrounding it with ice cubes.

If you wish, before serving, you could add ½ bottle of champagne to suit your taste.


Fresh Eggnog

Fresh Eggnog Recipe

Fresh Eggnog – Eierflip

Fresh Eggnog is called frischer Eierflip in Germany. The eggnog can be stored for 2-3 days in the refrigerator.

Ingredients for Eggnog  (for about 15 cups):

  • 8 egg yolks, XL
  • 8 egg whites, XL OR pasteurized egg whites available at grocery stores
  • 1 ½ cups of sugar
  • 1 tablespoon of sugar
  • 4 cups of whole milk
  • 2 cups of heavy cream
  • 1 ½ cups of rum (around 40%) OR Vodka OR Bourbon
  • 1 vanilla bean (remove and save seeds)
  • ½ teaspoon of cinnamon
  • ½ teaspoon of nutmeg

Preparation of Eggnog:

In a large pot, bring the milk, heavy cream, seeds from the vanilla bean, cinnamon,and nutmeg to a boil. Cook for about 10 minutes while stirring. Remove from heat and let cool down while stirring occasionally.

In the meantime, beat the egg yolks with an electric mixer and add the sugar. Slowly add the milk mixture to the egg yolks while continuing to beat with the mixer. Return all the contents to a pot and heat up slowly while stirring. Do not bring to a boil. Once heated, pour the contents into a large bowl through a fine sieve. Add the rum, mix and let it chill for about 3 hours.

With your electric hand mixer, beat the egg whites until stiff. Add 1 tablespoon of sugar. Whisk the egg whites into the chilled mixture. Pour the eggnog into a punch bowl and the eggnog is ready to be served.

NOTE: You could decorate individual glasses of fresh eggnog with some red and green food coloring dust, which you can find in the baking section of your arts & craft store.

To try the famous Fire Tongs Punch click here, the Traditional Gluehwein Recipe click here, and the Holiday Apple Punch Recipe click here.



German May Wine Punch

May Wine Punch – Maibowle

May Wine Punch – Maibowle

May Wine Punch is called Maibowle in Germany. The May Punch is a traditional German favorite to celebrate May Day. May Wine Punch is made with Sweet Woodruff flavor, (Waldmeister or Maikraut) known, loved, and celebrated in Germany. The punch can be made with or without alcohol, so that children and adults may enjoy this flavorful drink while dancing into the bliss of May. Scroll down and you will find both alcoholic and non-alcoholic recipes. They are easy to make.

Ingredients for May Wine Punch:

  • 2 bottles of Chardonnay or Riesling
  • 1 bottle of dry Champagne
  • 5–6 tablespoons of brown sugar
  • 2 bunches of sweet woodruff
  • 1 stem of lemon mint with about 4 or 5 leaves
  • natural green food coloring (available at Whole Foods)
  • 2 lemons for garnishing
  • ice cubes for cooling

Preparation of the May Wine Punch:

Harvest the sweet woodruff before its flowers starts to bloom. Wash woodruff and lemon mint and dry them with a paper kitchen towel. Bind it in two bunches and let it dry overnight, but no longer than 3 days. The longer you dry the woodruff, the more intense the flavor will get. Pour 1 bottle of wine into a bowl and add sugar, stir until the sugar has dissolved. Place a cooking spoon across the top of the bowl. Attach a string to the cooking spoon and hang the woodruff upside down into the wine. Ensure the roots and lower end of the stems are not in the wine. Let the woodruff hang into the wine for at least 35 minutes, but no longer than 45 minutes.

Preparation of the sweet woodruff for the May Wine Punch                     IMG_8603

Take the woodruff out and add in the second bottle of wine. The natural color of the punch should be the same as the color of the wine you are using. Adding a few drops of natural green food coloring will give your punch the green color this May Wine Punch is known for. Before serving, add the champagne and finish off with slices of lemon as garnish. Keep the punch chilled.

Serving May Wine Punch

Ingredients for May Punch without alcohol:

  • 1 l (1.05 qt) of lemonade OR Pompelmo grapefruit beverage (Sanpellegrino)
  • 1 l (1.05 qt) of sparkling water
  • 1 l (1.05 qt) of spring water
  • 200 ml (6.76 oz) of sweet woodruff syrup
  • 445 g (16 oz) of canned pineapple chunks OR fresh-cut pineapple in chunks
  • 4–6 drops of natural green food coloring (optional)

Preparation of non-alcoholic May Punch:

If you are using canned pineapples, place them in a sieve to drain. Using a whisk, mix the woodruff syrup with the  spring water. Add in the sparkling water and the lemonade (or grapefruit beverage) and stir. Add the food coloring until the punch has reached your desired shade of green. Fill a nice glass pitcher with the punch and add in the pineapple chunks. Serve chilled.

preparation of alcohol free May Wine Punch

To keep your punch chilled, add in some ice cubes or make it extra special create your own flavored ice cubes as follows:

Ingredients for flavored ice cubes:

  • 1 l (1.05 qt) of sparkling water
  • 3–4 stems of lemon mint
  • 2 tablespoons of lemon juice
  • 2 tablespoons of sweet woodruff syrup (optional)
  • ice cube trays—either in cubes OR shaped (best is silicon)



Mix the water with the syrup and lemon juice. Wash the lemon mint and cut it with either a knife or use a food chopper. Add to the liquid. Mix with a fork and fill your tray. Place it in the freezer until frozen.

IMG_8318 (1)                     IMG_8322