ZUCKERHUT Sugar Cone for Feuerzangenbowle 8.81 oz - for German Malt Wine Brandy

Description

This Sugerloaf (Zuckerhut) is used for the traditional German Feuerzangenbowle:
Recipe for the FEUERZANGENBOWLE (14-16 mugs):
Ingredients
(ideally all organic)
2 Oranges
2 Lemons
1 Bottle of rum (ca. 700ml, 108 proof min. / 54 Vol.-%)
4 Bottles of dry red wine (ca. 700 ml.)
4 Cloves
2 Cinnamon sticks
1 Sugar Cone / Zuckerhut
Preparation
Wash fruits with hot water. Cut half of them in halves. Squeeze the other half through a sieve. Place the unopened bottle of rum in warm water.
Heat (but do not boil) the wine with juice, fruit slices and spices in pot.
Place sugar loaf on fire tongs over the pot, completely soak in rum and light immediately. WARNING: Never pour the rum directly from the bottle into the fire. Take all necessary precautions and keep save distance).
As soon as the flame is close to going out, pour in rum using a ladle.
When the entire sugar cone has dripped into the wine, remove the tongs from the pot and remove citrus slices and spices.
Serve Feuerzangenbowle hot with mugs or glasses.