{"title":"Christmas","description":"\u003ch2\u003eChristmas at Leni \u0026amp; Hans: Gingerbread, Glögg and Marzipan from Small-Scale Producers\u003c\/h2\u003e\n\u003cp\u003eIn our \u003cstrong\u003eChristmas\u003c\/strong\u003e collection, we have gathered everything that tastes like Advent and the holidays to us: gingerbread and Printen, mulled wine and punch, Christmas chocolates, marzipan, spices for Christmas baking, liqueurs and Advent calendars. Almost everything comes from small-scale producers, whom we introduce on their manufacturer pages. Some items are only available during the winter season, such as the Christmas chocolates from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e or the PriSecco Winterbirnentraum.\u003c\/p\u003e\n\u003ch2\u003eGingerbread, Printen and Spekulatius\u003c\/h2\u003e\n\u003cp\u003eThe gingerbread comes from \u003ca href=\"\/en\/collections\/lebkuchen-gandl\"\u003eLebkuchen Gandl\u003c\/a\u003e in St. Wolfgang am Wolfgangsee. The bakery has been family-owned since 1806 and makes Großen Wolfganger, marzipan gingerbread, fruit gingerbread and the gingerbread mix for the colorful plate. From Aachen, \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003ePrintenbäckerei Klein\u003c\/a\u003e sends us Kräuterprinten and soft Printen with chocolate, almonds and nuts. In addition, there is Spekulatius, also gluten-free, from \u003ca href=\"\/en\/collections\/generous\"\u003eGenerous\u003c\/a\u003e, fine marzipan and marzipan bread from \u003ca href=\"\/en\/collections\/sawade\"\u003eSawade\u003c\/a\u003e from Berlin, as well as chocolates with baked apple, mulled wine or roasted almonds.\u003c\/p\u003e\n\u003ch2\u003eMulled Wine, Glögg and Punch\u003c\/h2\u003e\n\u003cp\u003eFor long winter evenings, there is Smålands Glögg from \u003ca href=\"\/en\/collections\/vinfabriken\"\u003eVinfabriken\u003c\/a\u003e from Sweden, available as mulled wine and as non-alcoholic punch. From \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind\u003c\/a\u003e come plum punch and apple punch, from \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg Geiger\u003c\/a\u003e the non-alcoholic winter cuvée, and from \u003ca href=\"\/en\/collections\/dr-jaglas\"\u003eDr. Jaglas\u003c\/a\u003e Winter-Glühen in red and white. If you prefer to make your own mulled wine, you will find mulled wine spices from \u003ca href=\"\/en\/collections\/pfeffersack-soehne\"\u003ePfeffersack \u0026amp; Söhne\u003c\/a\u003e and syrup for mulled wine. How to do this is shown in our recipe for \u003ca href=\"\/en\/blogs\/rezepte\/gloegg-gluehwein\"\u003eGlögg Mulled Wine\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLiqueurs, Gin and Rum for the Holidays\u003c\/h2\u003e\n\u003cp\u003eFor toasting and gifting: gingerbread eggnog and baked apple liqueur from NORK, Winterzwetschge from Sasse, Christmas Gin, Christmas Spiced Rum and Christmas Cream from \u003ca href=\"\/en\/collections\/wajos\"\u003eWajos\u003c\/a\u003e, as well as the Christmas Gin from Windspiel.\u003c\/p\u003e\n\u003ch2\u003eFestive Cuisine, Advent Calendars and Gifts\u003c\/h2\u003e\n\u003cp\u003eFor festive cuisine, there are colorful Christmas noodles from \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eSchaut\u003c\/a\u003e, festive soup from Manufaktur U, baked apple crema and a spice mix for Christmas baking. Our \u003ca href=\"\/en\/collections\/adventskalender\"\u003eAdvent calendars\u003c\/a\u003e are filled with liqueur, chocolate or spices. You will find more ready-packed ideas in our \u003ca href=\"\/en\/collections\/geschenke\"\u003eGifts\u003c\/a\u003e.\u003c\/p\u003e\n","products":[{"product_id":"windspiel-premium-dry-weihnachts-gin","title":"Windspiel Premium Dry Christmas Gin","description":"\u003ch2\u003eWindspiel Premium Dry Christmas Gin. Potato-based dry gin with baked apple notes, vanilla and gold leaf, 47% ABV – the Christmas edition from the Vulkaneifel.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWindspiel Premium Dry Christmas Gin\u003c\/strong\u003e is a potato-based dry gin from the Vulkaneifel: the classic Windspiel botanicals with juniper, plus apple, vanilla, roasted hazelnut and cinnamon, 47% ABV, 500 ml. Gold leaf floats in the clear bottle, and the label can be personalized.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eChristmas Gin by Windspiel\u003c\/strong\u003e is the seasonal edition of the Premium Dry Gin: the same potato gin, but with winter botanicals that immediately bring to mind a baked apple. Juniper remains the backbone, layered with delicate apple nuances, vanilla, roasted hazelnut and light cinnamon notes. The gin is very popular because it combines two things in one bottle: a gin you can enjoy yourself in the evening, and a gift that looks like Christmas.\u003c\/p\u003e\n\n\u003cp\u003eIt is the gin for a Sunday with candles, cookies and friends who stay. Windspiel itself says that Christmas is about togetherness, beautiful memories and seasonal delicacies – the bottle is designed for this.\u003c\/p\u003e\n\n\u003ch3\u003eBaked Apple, Vanilla and Hazelnut Over Classic Juniper\u003c\/h3\u003e\n\n\u003cp\u003eThe Christmas Gin smells and tastes of baked apple, vanilla and roasted hazelnut, with cinnamon on the edge and juniper as the base note.\u003c\/p\u003e\n\n\u003cp\u003eWindspiel describes the composition as a winter continuation of the classic gin botanicals: the balanced interplay of juniper with seasonal winter ingredients, refined in an extraordinary way. At 47% ABV, it remains a robust gin, while the apple and vanilla notes give it a warm, rounded side.\u003c\/p\u003e\n\n\u003cp\u003eWhen nosing, you can recognize the building blocks: apple and vanilla, roasted hazelnut, cinnamon, and underneath the juniper of the classic Windspiel Gin. Windspiel speaks of a delightful symphony of apple, vanilla, roasted hazelnut and cinnamon. Those who prefer to drink the gin dry and spicy mix it with a tart tonic and let the sweetness of the aromas stay in the background.\u003c\/p\u003e\n\n\u003cp\u003eThe gold leaf is part of the bottle: gold flakes float in the clear liquid like a snow globe. Windspiel calls this a tribute to the Christmas season. If you tilt the bottle briefly, the flakes come into motion and sparkle in the candlelight.\u003c\/p\u003e\n\n\u003ch3\u003eNeat Over Ice, as a Gin Tonic or with Apple Juice\u003c\/h3\u003e\n\n\u003cp\u003eThe Christmas Gin can be enjoyed neat over ice, mixed as a gin tonic, or used in winter cocktails and long drinks.\u003c\/p\u003e\n\n\u003cp\u003eFor the gin tonic, pour 4 cl of gin over plenty of ice in a large glass and top up with 12 cl of tonic water. An apple slice and a cinnamon stick are the perfect garnish, while the gold leaf provides the shimmering, golden play in the glass. For a gin-apple long drink, take 4 cl of gin, 10 cl of naturally cloudy apple juice, ice and a cinnamon stick for stirring. Neat, 2 cl in a small glass at room temperature is enough.\u003c\/p\u003e\n\n\u003cp\u003eFor an afternoon round, a small aperitif is enough: 3 cl of gin over two ice cubes, a strip of orange zest on the side, and a plate of hazelnut cookies next to it. And if you serve a dessert, pour a dash of gin over a scoop of vanilla ice cream next to the baked apple.\u003c\/p\u003e\n\n\u003cp\u003eHazelnut cookies, gingerbread and a baked apple with vanilla sauce pair well with the gin, because the aromas repeat in the glass and on the plate. The Christmas Gin is a spirit with 47% ABV and is only sold to adults aged 18 and over. For a sociable evening, a glass of water on the side is worth it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the bottle on the table only when pouring and do not serve the gin ice-cold. At room temperature, the vanilla and hazelnut come out more clearly, and the gold leaf remains mobile.\u003c\/p\u003e\n\n\u003ch3\u003eThe Christmas Edition of the Distillery from the Vulkaneifel\u003c\/h3\u003e\n\n\u003cp\u003eWindspiel is a distillery in Berlingen near Daun in the Vulkaneifel, and the Christmas Gin is their seasonal edition of the Premium Dry Gin.\u003c\/p\u003e\n\n\u003cp\u003eSandra Wimmeler and Denis Lönnendonker founded the house in 2014. The gins are based on potato alcohol instead of grain; the potatoes grow on their own farm in the mineral-rich volcanic soils of the Eifel. For the Christmas edition, selected botanicals were macerated and distilled with the self-produced base alcohol and bottled in a clear bottle with gold leaf. It is distilled in Germany, and the distillery uses solar power.\u003c\/p\u003e\n\n\u003cp\u003eThe clear bottle shows what is inside: the liquid, the gold, and underneath the label, which Windspiel describes as a special eye-catcher on Christmas Eve. The base alcohol comes from regional potato farming, as with all Windspiel gins, and the 500 ml is enough for an entire Advent season with guests.\u003c\/p\u003e\n\n\u003cp\u003eThe label is designed for Christmas and can be personalized by writing on it. This way, you can add a name or a short greeting to the bottle, and it becomes a personal gift. Windspiel states that the gin takes up the balanced interplay of the classic Windspiel botanicals with the ingredients of winter and thus gets its own profile.\u003c\/p\u003e\n\n\u003ch3\u003eThe Gift for Gin Drinkers and the Evening with Loved Ones\u003c\/h3\u003e\n\n\u003cp\u003eThe Christmas Gin is the bottle for everyone who wants to give a gin fan something personal for Christmas.\u003c\/p\u003e\n\n\u003cp\u003eWhether for the hostess, a colleague, or the father-in-law with a home bar: The bottle looks personal and is at the same time a gin that gin drinkers will love to open. With the writable label and the gold leaf, the bottle is an eye-catcher under the tree or on the table on Christmas Eve even without wrapping paper. Those who want to get to know the basis of it all should reach for the \u003ca href=\"\/en\/products\/premium-dry-gin\"\u003ePremium Dry Gin\u003c\/a\u003e with lemon and lavender. For the counterpart with coffee, there is the \u003ca href=\"\/en\/products\/windspiel-premium-dry-caxambu-kaffee-gin\"\u003eCaxambu Coffee Gin\u003c\/a\u003e. You can find all the bottles on our \u003ca href=\"\/en\/collections\/windspiel-gin\"\u003eWindspiel page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe Christmas Gin is not suitable for everyone looking for a classic, tart juniper gin – for that, there is the base variant. And it is not intended for minors or guests who are still driving. If you give the bottle as a gift, it is best to include a short card, because the writable label carries the greeting itself.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBaked apple, vanilla and gold leaf, 47% ABV – the Windspiel Premium Dry Christmas Gin for gin tonic, gifts and Advent.\u003c\/em\u003e\u003c\/p\u003e","brand":"Windspiel Gin","offers":[{"title":"500 ml","offer_id":57548057837900,"sku":"023WIN0008","price":44.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/windspiel-premium-dry-weihnachts-gin.png?v=1778853694"},{"product_id":"sirup-fuer-gluehwein","title":"Mulled wine syrup","description":"\u003ch2\u003eSchuster's Mulled Wine Syrup. A spice syrup made from boiled mulled wine spices and brown cane sugar – for mulled wine, punch, and Christmas baking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchuster's Mulled Wine Syrup\u003c\/strong\u003e is a spice syrup made from water, brown cane sugar, cinnamon sticks, cloves, lemon peel, orange peel, star anise, and cardamom by Schusters Spezialitäten in Untersteinbach in the Steigerwald. One part syrup to four or five parts wine makes mulled wine, and adding juice turns it into punch. Alcohol-free, 250 ml in a glass bottle. No shrub, no spice bag to steep, no pre-made mulled wine – just a syrup with which you can spice your own wine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMulled Wine Syrup by Schusters Spezialitäten\u003c\/strong\u003e is a product from the Steigerwald manufactory that is made differently from the shrubs. Instead of preserving fruit in apple cider vinegar, the family here boils the classic mulled wine spices in water for a long time: cinnamon sticks, cloves, orange and lemon peel, star anise, and cardamom. The reason is the temperature. At 100 degrees, hard-shelled spices release their aromas much better than in wine, which when mulled may only reach about 70 degrees. This is exactly the heat that is missing from a spice bag in a wine pot. The boiled extract is sweetened with brown cane sugar and bottled hot. The manufacturer calls the syrup the first liquid mulled wine spice. You measure it out, heat it, taste it – and have a mulled wine that tastes like your wine and like real spices.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe mulled wine syrup tastes spicy and festive: cinnamon is prominent, cloves and star anise add warmth, cardamom provides a fine, almost citrusy spice, and orange and lemon peel bring freshness. The sweetness comes from brown cane sugar.\u003c\/p\u003e\n\n\u003cp\u003eStraight from the bottle, the syrup is thick, sweet, and concentrated – that is how it is intended. It is only in warm wine that the mixture unfolds. Then you can see what the manufacturer describes as the goal: a pleasant balance of sweetness and acidity, where the wine remains discernible. The spices complement it instead of overpowering it. All aromas come from the spices and the sugar, with no added flavorings. The syrup is preserved solely by hot bottling.\u003c\/p\u003e\n\n\u003cp\u003eWith white wine, the mulled wine becomes lighter and fresher; with red wine, it is rounder and bolder. How sweet it becomes depends on the amount of syrup, and a spoonful more or less can be quickly adjusted. Anyone expecting a mulled wine where the spices completely overpower the wine will find the syrup restrained – that is exactly its character.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor mulled wine, heat four to five parts red or white wine with one part syrup to about 70 degrees, do not boil, taste briefly, and you are done. For one cup, the manufacturer estimates around 160 ml of wine and three tablespoons of syrup.\u003c\/p\u003e\n\n\u003cp\u003eOther hot drinks can be made from the same bottle. For fruit mulled wine, use five parts red wine, one part syrup, and two parts juice. For an alcohol-free Advent punch, mix four parts apple juice, one part orange juice, and one part syrup, and heat everything carefully. This is the punch for children and for anyone who is still driving. For those who like it hearty, try mulled beer made from five parts dark strong beer and one part syrup. A dash of syrup in hot milk makes Christmas milk, in hot chocolate a spicy cocoa, in cappuccino a touch of Christmas, and in cold sparkling wine an aperitif for Advent evening.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, you can use the syrup for cake and gingerbread icing, for soaking cakes, as an ingredient in tiramisu, or over Greek yogurt with nuts. A spoonful in quark or whipped cream turns a simple dessert into a festive one.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. According to the manufacturer, the syrup lasts three years if unopened, and even an opened bottle will last the entire Christmas season without refrigeration.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e If there is a small amount left after Christmas, boil it briefly, pour it hot into a small clean bottle, and seal it immediately. This way, according to the manufacturer, the syrup will last until the next season.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe mulled wine syrup is an invention of Gabi Schuster. For mulled wine with real spices, she simply boiled the spices in water, initially only for family and friends. Today, her recipe is bottled by the hundreds at Schusters Spezialitäten in Untersteinbach.\u003c\/p\u003e\n\n\u003cp\u003eUntersteinbach is part of the municipality of Rauhenebrach in the Haßberge district, in the middle of the Steigerwald in Franconia. Johannes and Hanna Schuster run a small family manufactory there with glass-fronted production, a farm shop, and culinary tours. Hanna Schuster, a food technologist, brought the idea for the shrub from a semester abroad in Pennsylvania and introduced the first varieties in 2012; the mulled wine syrup is the family's winter product. According to the manufacturer, each bottle is filled, labeled, and individually decorated by hand. And the syrup has now also found lovers abroad, especially in the French Alps.\u003c\/p\u003e\n\n\u003cp\u003eYou can find out more about the family, the shrubs, and the manufactory in the Steigerwald on our \u003ca href=\"\/en\/collections\/schusters-shrub\"\u003eSchuster's Shrub Page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe mulled wine syrup is the bottle for everyone who prefers to make mulled wine from their own wine on Advent Sunday rather than from a carton. With one bottle, you can spice one to one and a quarter liters of wine. It is perfect for the family kitchen table, for Advent coffee with neighbors, and as a gift that can be used immediately. With juice instead of wine, children and drivers can enjoy the same punch.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who likes spices in the summer and on their plate will find the counterpart to the mulled wine syrup in the \u003ca href=\"\/en\/products\/shrub-oriental\"\u003eShrub Oriental Spice Syrup\u003c\/a\u003e on an apple cider vinegar base for roasted vegetables and couscous. For the warmer season, the \u003ca href=\"\/en\/products\/shrub-himbeere\"\u003eRaspberry Shrub Syrup\u003c\/a\u003e is ready for mixing lemonade and punch. You can find more syrups in our \u003ca href=\"\/en\/collections\/sirup\"\u003eSyrup\u003c\/a\u003e category. The syrup is not suitable for anyone looking for a pre-made mulled wine to heat up – you must provide your own wine or juice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBoiled spices, brown cane sugar, and Gabi Schuster's recipe – the syrup from the Steigerwald, with which you can spice your own mulled wine and punch.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548057870668,"sku":"026SCH0012","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-sirup-gluehwein.png?v=1790856637"},{"product_id":"lebkuchen-eierlikoer","title":"Gingerbread eggnog","description":"\u003ch2\u003eNORK Gingerbread Eggnog. Eggnog with gingerbread spices made from organic free-range eggs and organic vanilla, lactose-free, 16% ABV, 500 ml – from Bremen.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNORK Gingerbread Eggnog\u003c\/strong\u003e is the winter edition of NORK eggnog from Bremen: the same handmade eggnog made from organic free-range eggs from Demeter farms and organic vanilla, enhanced with gingerbread spices, 16% ABV, 500 ml. No cream, no thickeners, no gingerbread syrup – a creamy eggnog that tastes like Advent baking.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGingerbread Eggnog by NORK\u003c\/strong\u003e is an eggnog that captures the spices of Christmas baking in a bottle. The base is the classic NORK eggnog: egg yolk, sugar, alcohol, and real vanilla, made the old-fashioned way and lactose-free, as the recipe contains no cream or milk. Added to this is the gingerbread blend – according to the product description, cinnamon, cloves, cardamom, star anise, and orange, carefully balanced until the proportions were just right. Imagine the first Sunday of Advent: candles lit, gingerbread sliced, and a small glass of golden liqueur that smells like the same spice rack.\u003c\/p\u003e\n\n\u003ch3\u003eGingerbread spices at the forefront, followed by egg yolk and vanilla – creamy rather than thick\u003c\/h3\u003e\n\n\u003cp\u003eThe gingerbread is the first thing you smell: cinnamon, cloves, and a hint of star anise. On the palate, the egg yolk takes over, creamy and rounded, followed by the vanilla, which remains clearly noticeable in the gingerbread eggnog. The spices lie on top, warm and festive, and linger through the long finish. The consistency is creamy and fluid; the alcohol at 16% ABV takes a back seat.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness is restrained, like the classic \u003ca href=\"\/en\/products\/eierlikoer-01300179544\"\u003eegg liqueur\u003c\/a\u003e – NORK adds only as much sugar to its liqueurs as the designation requires. For identification: The liqueur contains egg. No dairy products are used in the recipe; it is lactose-free.\u003c\/p\u003e\n\n\u003ch3\u003eNeat with Advent coffee, over ice, over vanilla ice cream, or in hot cocoa\u003c\/h3\u003e\n\n\u003cp\u003eNeat in a small glass, at room temperature or slightly chilled, the gingerbread eggnog is the perfect sip with Advent coffee. Over ice, it becomes lighter. It is a liqueur with 16% ABV; it is only sold to persons aged 18 or over.\u003c\/p\u003e\n\n\u003cp\u003eIt makes a difference over desserts: over vanilla ice cream, pudding, or baked apples, or as a shot in hot cocoa or espresso, as the product description suggests.\u003c\/p\u003e\n\n\u003cp\u003eStore in a cool, dark place; after opening, keep the bottle in the refrigerator. Shake before pouring if the egg yolk has settled.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e 2 cl of gingerbread eggnog in a cup of hot cocoa, stir once – the spices dissolve in the warmth, and the cocoa tastes like gingerbread. The Advent drink for Sunday afternoon, without a mulled wine pot.\u003c\/p\u003e\n\n\u003ch3\u003eWinter edition from Bremen – the same rescued eggs, the same craftsmanship\u003c\/h3\u003e\n\n\u003cp\u003eThe gingerbread eggnog is the seasonal variant of NORK eggnog, and it shares everything with it except the spices. The eggs are organic free-range eggs from Demeter farms in Schleswig-Holstein, more precisely: the XS-sized eggs that are too small for commercial sale. NORK buys them from the farms at fair prices, thus rescuing eggs that would otherwise be discarded. The vanilla is real organic vanilla from Madagascar.\u003c\/p\u003e\n\n\u003cp\u003eNORK is a Bremen brand; it was founded by siblings Ann-Katrin and Johann Dallmeyer in 2016, starting with a double-distilled schnapps. The liqueurs followed one by one, each with its own story behind the ingredients – with the eggnog, it is the rescued eggs. The gingerbread eggnog expands this story to include the Advent season: According to the product description, the spice blend was worked on for a long time until cinnamon, cloves, cardamom, star anise, and orange played together so that the liqueur tastes like gingerbread while still remaining an eggnog.\u003c\/p\u003e\n\n\u003ch3\u003eFor Advent, the Christmas table, and everyone who drinks eggnog all year round\u003c\/h3\u003e\n\n\u003cp\u003eThe gingerbread eggnog is the bottle for the Advent season. For Sunday coffee, after Christmas dinner, in a St. Nicholas boot, or as a gift for baking cookies. For eggnog fans, it is a change from the classic; for gingerbread fans, it is the opportunity to enjoy the spice in a glass as well. The year-round original is the eggnog, the spicy-creamy alternative from the same house as the \u003ca href=\"\/en\/products\/franzbroetchenlikoer\"\u003eFranzbrötchen liqueur\u003c\/a\u003e; you can find all the bottles on our \u003ca href=\"\/en\/collections\/nork\"\u003eNORK page\u003c\/a\u003e, and more liqueurs in the \u003ca href=\"\/en\/collections\/likoere\"\u003eLiqueurs\u003c\/a\u003e category. The liqueur is not suitable for anyone with an egg allergy or for anyone who follows a vegan diet. And those who prefer their eggnog neat and unspiced are better off sticking with the classic NORK eggnog – here, gingerbread sets the tone.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOrganic free-range eggs, organic vanilla, and gingerbread spices, lactose-free, 16% ABV – the gingerbread eggnog by NORK from Bremen for Advent coffee, vanilla ice cream, and hot cocoa.\u003c\/em\u003e\u003c\/p\u003e","brand":"NORK Korn und Likör","offers":[{"title":"500 ml","offer_id":57548151488844,"sku":"023NOR0002","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/lebkuchen-eierlikoer-freisteller.png?v=1790925926"},{"product_id":"adventskalender-likoer","title":"Advent calendar liqueur","description":"\u003ch2\u003es guate Tröpfle Advent calendar liqueur. Red wine liqueur made from Württemberg Schwarzriesling with rum and spices, 24-day scale, 20.3% ABV.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003es guate Tröpfle Advent calendar liqueur\u003c\/strong\u003e is a festive red wine liqueur from the liqueur manufactory run by Andrea and Oliver in Durchhausen, in the Tuttlingen district. Made with Württemberg Schwarzriesling as a base, enriched with dark Caribbean rum and spices, 20.3% ABV, 500 ml bottle with a 24-day scale. No added flavorings, colorings or preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAdvent calendar liqueur by s guate Tröpfle\u003c\/strong\u003e is an advent calendar in a bottle: the label features a scale from 1 to 24, and every day of Advent you drink a little until the next mark. At its heart is a wine liqueur made by hand at the manufactory in Durchhausen: Württemberg Schwarzriesling as a base, complemented by dark rum and spices, and given plenty of time to mature. For years, it has been our Advent classic from s guate Tröpfle and one of the house’s bestsellers, especially as a gift.\u003c\/p\u003e\n\n\u003ch3\u003eRed wine, dark rum and Christmas spices in one glass\u003c\/h3\u003e\n\n\u003cp\u003eThe liqueur tastes of mature red wine with the warmth of dark rum and the spices of the Advent season. The manufacturer calls it a Christmas drink, and that is exactly what it smells like: dark, fruity and spicy.\u003c\/p\u003e\n\n\u003cp\u003eThe Schwarzriesling brings fruit and a velvety character, while the Caribbean rum adds a warm, slightly caramel note. The spices remain in the background, turning the red wine liqueur into a winter liqueur. At 20.3% ABV, it is noticeable but mild enough to enjoy a little every day for 24 days. If you are expecting a bottle of mulled wine, you will get something different: a matured liqueur that is drunk chilled or at room temperature and requires no pot. According to the manufacturer, the alcohol content may vary depending on the batch; the label is authoritative.\u003c\/p\u003e\n\n\u003ch3\u003eA little every day until the next mark\u003c\/h3\u003e\n\n\u003cp\u003eThe idea is simple: on December 1st you open the bottle and drink until the first line on the scale, on December 2nd until the second – until the bottle is empty on December 24th. About two centilitres a day, best enjoyed in the evening from the small glass at room temperature.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer generally recommends serving their liqueurs at room temperature so that the aromas can develop; this is also how they pair best with a plate of cookies or gingerbread. A splash in the cream with baked apples or over vanilla ice cream with cinnamon also works. After opening, the bottle should be kept in the refrigerator because the manufacturer does not use preservatives – this is just right for the 24 days of Advent. At 20.3% ABV, the liqueur is a spirit: available to those aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Give the bottle as an Advent calendar and exchange a photo of the fill level every evening from December 1st – the ritual will last until Christmas Eve.\u003c\/p\u003e\n\n\u003ch3\u003eWürttemberg Schwarzriesling, made by hand in Durchhausen\u003c\/h3\u003e\n\n\u003cp\u003es guate Tröpfle is the liqueur manufactory run by Andrea and Oliver in Durchhausen, a village in the Tuttlingen district between the Black Forest and Lake Constance. All liqueurs are made there by hand through maceration, from preparation and bottling to shipping.\u003c\/p\u003e\n\n\u003cp\u003eFor the wine liqueurs, the manufactory selects wines whose flavors blend with the added components and spices. For the Advent calendar, this is a Württemberg Schwarzriesling, a red wine from the region northeast of the manufactory. According to the manufacturer, it is enriched with dark Caribbean rum, spices and plenty of time to mature undisturbed. Many of the house’s recipes come from the family or old books; the Advent bottle with a scale is the modern take on this idea. The liqueur contains sulfites.\u003c\/p\u003e\n\n\u003ch3\u003eFor Advent calendar gifts and anyone who has had enough of chocolate\u003c\/h3\u003e\n\n\u003cp\u003eThe Advent calendar liqueur is the gift for adults who receive the same chocolate calendar every year and would like something different. At 500 ml, it is just enough for the 24 days.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to discover the house further after Advent, try the \u003ca href=\"\/en\/products\/spaetburgunder-likoer\"\u003eSpätburgunder liqueur\u003c\/a\u003e, a red wine liqueur matured for one year, or the nutty \u003ca href=\"\/en\/products\/haselnuss-haselnuss-likoer\"\u003ehazelnut liqueur\u003c\/a\u003e. You can find all the bottles from Durchhausen on our \u003ca href=\"\/en\/collections\/s-guate-troepfle\"\u003es guate Tröpfle page\u003c\/a\u003e, and more liqueurs from other manufacturers in the \u003ca href=\"\/en\/collections\/likoere\"\u003eliqueurs\u003c\/a\u003e category. The liqueur is not suitable as a gift for anyone who avoids rum and Christmas spices – both are part of the recipe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWürttemberg Schwarzriesling, dark rum, spices and a 24-day scale – the Advent calendar liqueur by s guate Tröpfle for every evening in Advent.\u003c\/em\u003e\u003c\/p\u003e","brand":"s guate Tröpfle","offers":[{"title":"500 ml","offer_id":57548155027788,"sku":"024SGT0002","price":21.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/adventskalender-likoer-woo-eigen.png?v=1791186123"},{"product_id":"bratapfel-crema","title":"Baked Apple Crema","description":"\u003ch2\u003eWajos Bratapfel Crema. Apple cider vinegar, apple juice and winter spices, mild and sweet – the crema for lamb's lettuce, red cabbage and the sauce for goose.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Bratapfel Crema\u003c\/strong\u003e is a vinegar preparation made from apple cider vinegar, 5.2 percent apple juice from concentrate, sugar and natural flavorings, with 3 percent acidity, 250 ml from Dohr on the Mosel. Not apple cider vinegar for drinking, not balsamic vinegar, not syrup for baking, but a mild, sweet crema with the taste of baked apple and cinnamon. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBratapfel Crema by Wajos\u003c\/strong\u003e is on our shelf from November onwards. Outside it gets dark by four, the first red cabbage is in the oven, and the lamb's lettuce needs something to go with it – something different from a summery lemon dressing. A spoonful of crema, a dash of walnut oil, salt, and the salad tastes like what is currently wafting from the oven: apple, cinnamon, a hint of star anise. The bottle is our winter companion of the fig-date crema – lighter, more apple-like, with less punch and more warmth.\u003c\/p\u003e\n\n\u003ch3\u003eApple and cinnamon in the foreground, the vinegar stays in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe crema is lighter and more delicate than the dark balsamic vinegar cremas – apple cider vinegar instead of Modena. First you taste the apple, sweet and cooked like a baked apple from the oven, then the spices that Wajos describes with cinnamon and star anise. The apple cider vinegar holds back with 3 percent acidity. Honestly: water and sugar are at the front of the ingredients list, apple juice is in there with 5.2 percent, and the baked apple taste comes from natural flavorings. 51 grams of sugar per 100 milliliters make it a sweet crema; potassium metabisulfite is included as an antioxidant, so sulfites. For anyone who wants a strong, acid-focused vinegar, it is not suitable – then the \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eHimbeer Balsam\u003c\/a\u003e with 5.3 percent acidity is a better fit.\u003c\/p\u003e\n\n\u003ch3\u003eOver lamb's lettuce, red cabbage, game sauce and vanilla ice cream\u003c\/h3\u003e\n\n\u003cp\u003eThe winter classic is lamb's lettuce with walnuts, bacon or goat cheese, a nutty oil and a tablespoon of crema – that is the whole dressing. In red cabbage or apple red cabbage you stir in a tablespoon at the end, it rounds off the sweetness. The roast sauce for goose, duck or game gets the apple note with a spoonful just before serving, which would otherwise come from the baked apple on the plate. Over vanilla ice cream, rice pudding or pancakes it is a winter dessert in one minute. It also takes the place of balsamic vinegar on beef carpaccio, and with cheese on the snack platter it replaces the apple chutney. It is not suitable for pickling, for cucumber salad and for long simmering – the sugar caramelizes and the aroma disappears.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Oven-roasted pumpkin with goat cheese, drizzled with Bratapfel Crema just before serving – the dinner that is most often on our table between November and January.\u003c\/p\u003e\n\n\u003ch3\u003eWinter goods from Dohr, where a winemaking family makes cremas\u003c\/h3\u003e\n\n\u003cp\u003eWajos is located in Dohr near Cochem on the Mosel and originated from the Oster family winery in Ediger-Eller – 15 generations of winemakers; the name stands for Walter Josef Oster, the family founder. From the liqueur manufactory of the 1980s, Peter Oster and Ulf Schwichtenberg created the Wajos brand from the 2000s onwards; today over 80 employees produce the majority of the around 900 articles in Dohr and test them in their own laboratory. With us, the Bratapfel Crema belongs to the autumn and winter goods.\u003c\/p\u003e\n\n\u003ch3\u003eThe crema for winter and for people for whom balsamic vinegar is too heavy\u003c\/h3\u003e\n\n\u003cp\u003eIt is the bottle for everyone who likes winter salads and is looking for a dressing that suits the season – and for everyone for whom dark balsamic vinegar cremas are too heavy. As a gift it belongs in the Advent basket next to \u003ca href=\"\/en\/products\/grossmutters-bratapfel-likoer\"\u003eGroßmutters Bratapfel Likör\u003c\/a\u003e; the all-year alternative is the \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFeige-Dattel Crema\u003c\/a\u003e, all varieties are on our \u003ca href=\"\/en\/collections\/wajos\"\u003eWajos page\u003c\/a\u003e. Store cool and protected from light, in the refrigerator once opened; 250 milliliters last through the whole winter with one spoonful per salad. It is not suitable for everyone who avoids sulfites, and for everyone who expects a summer dressing in July.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple, cinnamon and a mild apple cider vinegar – the winter crema from the Mosel for lamb's lettuce, red cabbage and the sauce for goose.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548252643660,"sku":"046WAJ0012","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bratapfel-crema-woo-eigen.png?v=1790955255"},{"product_id":"grossmutters-bratapfel-likoer","title":"Grandma's Baked Apple Liqueur","description":"\u003ch2\u003eWajos Großmutters Bratapfel Likör. Baked apple, marzipan, vanilla and caramel in a glass, 18 percent – the winter liqueur for the evening after a walk.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Großmutters Bratapfel Likör\u003c\/strong\u003e is a liqueur with 18 percent alcohol that smells and tastes of baked apples with marzipan, vanilla and caramel, 350 ml from Dohr on the Mosel. No apple schnapps, no clear fruit brandy, no mulled wine, but a sweet, spicy fruit liqueur for the cold season. For ages 18 and over.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGroßmutters Bratapfel Likör by Wajos\u003c\/strong\u003e is the smell from the kitchen on the first Advent, bottled. You open it and smell baked apple, the sweetness of caramel, vanilla and a hint of marzipan. That is the scent that comes from the oven when apples with filling have been in there for half an hour. The liqueur is sweet and smooth, with 18 percent mild enough for a glass after dinner and strong enough to warm you in winter.\u003c\/p\u003e\n\n\u003ch3\u003eSweet like baked apple, spicy like the filling, with a slightly bitter apple finish\u003c\/h3\u003e\n\n\u003cp\u003eAt the beginning is the apple, baked instead of fresh and tart – soft, sweet, slightly caramelized. Then vanilla and caramel make the liqueur round and smooth. Marzipan brings the nutty sweetness, and finally there remains a slightly bitter note that remains from a baked apple when the skin was baked along with it. This is a sweet liqueur, clearly. For anyone expecting a dry fruit brandy or a bitter winter liqueur, it is not suitable – the \u003ca href=\"\/en\/products\/gewuerzpflaumen-likoer\"\u003eGewürzpflaumen Likör\u003c\/a\u003e with its darker fruit side is more suitable. Wajos keeps the exact list of ingredients to itself – but the scent and taste are clearly baked apple.\u003c\/p\u003e\n\n\u003ch3\u003eNeat after dinner, over vanilla ice cream, in punch and in apple spritzer\u003c\/h3\u003e\n\n\u003cp\u003eNeat, at room temperature or slightly chilled, in a small glass after dinner – that is how it is intended. Over vanilla ice cream, it is dessert in thirty seconds: one scoop, two tablespoons of liqueur, a few almond slivers. Added to hot apple juice, 2 cl to a cup, it becomes a punch for the living room instead of the Christmas market crowds, and a dash in mulled wine replaces sugar and spice. In summer, it works cold with apple spritzer and ice cream. It is not suitable for cooking at high heat – the aromas will evaporate. And one glass is the right amount; liqueur is for savoring, not for refilling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A baked apple from the oven, with one scoop of vanilla ice cream and one tablespoon of baked apple liqueur on top – the dessert where children get the apple and adults get the liqueur.\u003c\/p\u003e\n\n\u003ch3\u003eA liqueur from the house where everything began with liqueur\u003c\/h3\u003e\n\n\u003cp\u003eLiqueurs are the origin at Wajos. Walter Josef Oster, whose name the brand bears, founded a liqueur manufactory in the 1980s next to his winemaking family's vineyard in Ediger-Eller. Peter Oster and Ulf Schwichtenberg turned this into the Wajos brand in Dohr near Cochem on the Mosel from the 2000s onwards, with over 80 employees, stores throughout Germany and its own laboratory. A baked apple liqueur is thus closer to the core of the house than any crema.\u003c\/p\u003e\n\n\u003ch3\u003eThe liqueur for Advent, for the St. Nicholas display and as a winter gift\u003c\/h3\u003e\n\n\u003cp\u003eThe baked apple liqueur is the bottle for anyone who wants a liqueur to give away or offer in winter. One that tastes like the season and that guests who usually steer clear of schnapps will also like. As a gift for Advent coffee, in a Christmas package next to the \u003ca href=\"\/en\/products\/christmas-spiced-rum\"\u003eChristmas Spiced Rum\u003c\/a\u003e or alone for someone who loves baked apples. All winter liqueurs are on our \u003ca href=\"\/en\/collections\/wajos\"\u003eWajos page\u003c\/a\u003e. Store upright and away from light; once opened, the bottle lasts a long time. The liqueur is not suitable for anyone under 18 and for anyone looking for a liqueur for the summer – this belongs with candles and cold evenings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBaked apple, vanilla, caramel and marzipan, 18 percent from the Mosel – the liqueur that captures the first Advent in a bottle.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"350 ml","offer_id":57548252905804,"sku":"024WAJ0006","price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/grossmutters-bratapfel-likoer-woo-eigen.png?v=1790955269"},{"product_id":"wajos-feinkost-adventskalender-kueche","title":"Wajos Kitchen Advent Calendar 2026","description":"\u003cp\u003e24 doors, 24 vegan delicatessen specialties from Wajos: The Kitchen Advent Calendar 2026 contains vinegar and oil preparations, spice blends, a rub, pepper, seasoned salt, sauces, mustard, and a fruit spread – for seasoning, marinating, dipping, and enhancing. Each door includes recipe ideas and usage tips via QR code, so you can get straight to cooking. The specialties come in small jars and bottles.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eVinegar specialties (40 ml each):\u003c\/strong\u003e Tomato-Basil Crema, Christmas Balsamic Vinegar, Balsamic Vinegar Cream, Pomegranate-Mint Crema, Yuzu-Peach Crema, Apricot-Rosemary Crema, Blueberry-Cinnamon Crema, Balsamic Bianco\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOil specialties (40 ml each):\u003c\/strong\u003e Frying and baking oil, extra virgin olive oil, Bruschetta oil, Basil in olive oil\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSpice blends:\u003c\/strong\u003e Olive Bruschetta (45 g), Avocado Blend (45 g), Sicily Blend (32 g), Bruschetta Arrabbiata (42 g), Patatas Bravas Dip (50 g)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRub, pepper \u0026amp; salt:\u003c\/strong\u003e One For All Rub (45 g), Tellicherry pepper (50 g), Provence seasoned salt (75 g)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSauces, mustard \u0026amp; spread:\u003c\/strong\u003e Olive Pesto (45 g), Orange Mustard (45 ml), Christmas Jam (45 g), Apricot-Onion Sauce (45 ml)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Wajos","offers":[{"title":"1 piece","offer_id":57548253167948,"sku":"047WAJ0031","price":69.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wajos-adventskalender-kueche-2026-v2.png?v=1792573830"},{"product_id":"christmas-gin","title":"Christmas Gin","description":"\u003ch2\u003eWajos Christmas Gin. Juniper, sweet plum, cardamom, cinnamon and vanilla, 42 percent – the gin for the weeks between Advent and New Year.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Christmas Gin\u003c\/strong\u003e is a gin with 42 percent alcohol, whose botanicals besides juniper are determined by sweet plums, cardamom, cinnamon, vanilla and chai spices, 500 ml from Dohr on the Mosel. No liqueur, no sweet mulled wine gin, no aromatized standard gin with a winter label, but a dry gin whose spices smell like a Christmas market. From 18 years.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eChristmas Gin by Wajos\u003c\/strong\u003e is on our table on the first Advent Sunday, when the candle burns and dinner is over. A glass with lots of ice, a tonic, a slice of orange – and the room suddenly smells of cinnamon and cardamom, as if someone had cookies in the oven. We often order the bottle – as a gift, as a guest gift, for our own cabinet. It is the gin you only drink in winter – and exactly for that in December.\u003c\/p\u003e\n\n\u003ch3\u003eDry juniper, plum, cardamom and cinnamon on top\u003c\/h3\u003e\n\n\u003cp\u003eWhen poured, the gin first smells of cinnamon and cardamom, warm and spicy, then of vanilla. On the tongue it is dry and with 42 percent strong, the juniper remains noticeable – it remains a gin, far away from liqueur. The sweet plum comes as fruit behind, soft and dark, and the chai spices stay at the end for a long time. The sweetness remains far below liqueur level: It is an impression of the spices instead of an ingredient.\u003c\/p\u003e\n\n\u003cp\u003eHonestly, that belongs to it: Which botanicals beyond plum, cardamom, cinnamon, vanilla and chai were in the kettle, Wajos keeps to himself, and an ingredient list is missing in a gin anyway. What counts is the direction – and that is clearly wintery. A summer gin is something else, and that is intentional.\u003c\/p\u003e\n\n\u003cp\u003eFor everyone who expects a classic London Dry with citrus and juniper in front, this gin is not suitable – then the \u003ca href=\"\/en\/products\/botanical-gin\"\u003eBotanical Gin\u003c\/a\u003e by Wajos with its 19 botanicals is the year-round choice. Who prefers the winter spices in rum, finds them in the \u003ca href=\"\/en\/products\/santas-spiced-rum\"\u003eSantas Spiced Rum\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eAs a gin and tonic with orange, pure on ice, in the hot glass\u003c\/h3\u003e\n\n\u003cp\u003eThe gin and tonic is the easiest way. Four centiliters of gin, a mild or classic tonic, lots of ice, plus an orange slice or a cinnamon stick as a garnish. A sweet tonic with fruit makes it too soft – a dry tonic lets cardamom and cinnamon work. For guests on Advent evening, that is the drink that is ready in two minutes and looks like more. Who avoids gin and tonic, gets it with ginger ale instead of tonic – sweeter, with ginger that fits the spices.\u003c\/p\u003e\n\n\u003cp\u003ePure and ice-cold, the gin shows what is in it: juniper, plum, spice, in this order. A small glass after dinner, instead of a digestif, one glass is enough. As a winter variant, it also goes warm: two centiliters of gin in a glass of hot apple juice with a cinnamon stick, or a shot in the tea with honey – a hot gin that takes up the idea of mulled wine and still remains gin.\u003c\/p\u003e\n\n\u003cp\u003eIn cocktails, it fits where a spice is otherwise needed: in a sour with lemon, sugar syrup and egg white, in a Negroni, which the spices give a winter note, or with cranberry juice and sparkling water as a long, red drink. It is not suitable for fresh, summery cocktails with cucumber, basil or elderflower – there cinnamon and cabbage get in each other's way.\u003c\/p\u003e\n\n\u003cp\u003eAnd like with every spirit: The gin is from 18 years, and a good glass is one instead of three – Advent is long enough.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Four centiliters of gin, tonic, ice, an orange slice and two cloves in the bowl – the gin and tonic that we serve on St. Nicholas evening.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the house that started with liqueur and today makes gin\u003c\/h3\u003e\n\n\u003cp\u003eSpirits are the beginning of everything at Wajos. Walter Josef Oster, winemaker in Ediger-Eller from a family with 15 generations of viticulture, founded a liqueur manufactory next to the winery in the 1980s – his initials form the brand name. His son Peter Oster and Ulf Schwichtenberg made out of that the Wajos brand in Dohr near Cochem on the Mosel, with the first store in 2008 in Trier and today over 80 employees.\u003c\/p\u003e\n\n\u003cp\u003eThe Christmas Gin is a special edition of the house for winter: a gin with the spices that are otherwise in mulled wine. It is produced like most of the around 900 Wajos articles in Dohr and tested there in the own laboratory, before it goes into the bottle. That a winery makes gin is less far-fetched than it sounds – capturing aromas and bringing them into balance is what the Osters have been doing with wine for generations.\u003c\/p\u003e\n\n\u003ch3\u003eThe gin to give away and for Advent evenings at home\u003c\/h3\u003e\n\n\u003cp\u003eThe Christmas Gin is the bottle for someone who likes gin and already has three bottles in the cabinet. The fourth is the one with cinnamon, and he still lacks it. As a guest gift for the Advent dinner, as a Secret Santa gift with class or for the own cabinet: 500 milliliters are enough for around twelve gin and tonics, so for the whole December. It is stored dry, light-protected and standing, outside the refrigerator. Who is looking for a whole winter bar, finds besides the gin the \u003ca href=\"\/en\/products\/christmas-spiced-rum\"\u003eChristmas Spiced Rum\u003c\/a\u003e and the gin pralines on our \u003ca href=\"\/en\/collections\/wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe gin is not suitable for everyone under 18 years, and for everyone who thinks cinnamon and cardamom in the glass are too much – here they are the program instead of the side dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eJuniper, plum and Christmas spice, 42 percent, from the Mosel – the gin that brings Advent into the glass.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"500 ml","offer_id":57548253462860,"sku":"024WAJ0003","price":29.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/christmas-gin-woo-eigen.png?v=1790955289"},{"product_id":"christmas-spiced-rum","title":"Christmas Spiced Rum","description":"\u003ch2\u003eWajos Christmas Spiced Rum. Spiced rum from Barbados and Jamaica with cinnamon, cloves, plum and aronia, 37.8 percent – the spiced rum for December evenings and for anyone giving rum as a gift.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Christmas Spiced Rum\u003c\/strong\u003e is a spirit based on rum from Barbados and Jamaica, spiced with cinnamon and cloves and fruity through plum and aronia, with 37.8 percent alcohol, 500 ml from Dohr on the Mosel. No pure, unspiced rum, no liqueur, no mulled wine substitute, but a spiced rum – bold, smooth and spicy. 18 years and over.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eChristmas Spiced Rum by Wajos\u003c\/strong\u003e is the bottle that is reordered by us every winter – almost all of it between November and Christmas. The evening with it looks like this: The children are asleep, the tree is up, the leftovers from baking cookies are on the table. A small glass, neat, and at first it smells like cinnamon and cloves in the kitchen in the afternoon. Then comes the plum, dark and sweet, and the aronia with its tart edge. It is the rum that belongs to December like gingerbread – and that goes back into the cupboard in January.\u003c\/p\u003e\n\n\u003ch3\u003eCinnamon and cloves in the nose, plum and aronia on the tongue, smooth finish\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is the nose: Cinnamon, distinct, and cloves behind it. This is how you know it from Christmas spices, only fresher than spice powder from a jar. On the tongue, the rum shows itself first – warm, with the light molasses sweetness and the depth that rum from Barbados and Jamaica brings. Then the fruit: Plum, dark and round, and aronia, which with its tart nature prevents the whole thing from tipping towards liqueur. The finish is smooth, warming and long, with 37.8 percent bold and yet gentle.\u003c\/p\u003e\n\n\u003cp\u003eHonestly, that goes with it: On the label it says spirit instead of rum – as soon as rum is spiced, it loses this designation legally. For anyone expecting an unspiced, dry rum to drink neat, the bottle is not suitable. Anyone who prefers gin with Christmas spices will find the alternative from the same house in the \u003ca href=\"\/en\/products\/christmas-gin\"\u003eChristmas Gin\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eNeat, in punch, in coffee – and what belongs in the stuffed apple sauce\u003c\/h3\u003e\n\n\u003cp\u003eIt shows itself best neat at room temperature, in a small glass and neat – so cinnamon and plum stay in the foreground. Anyone who likes it colder adds an ice cube, then it becomes smoother and the spices recede.\u003c\/p\u003e\n\n\u003cp\u003eIn a glass with something hot, it is at home: A shot in hot apple juice with an orange slice is the punch that is quicker than mulled wine. Two centiliters in coffee after dinner, with a little cream on top, replace dessert. In warm milk with honey, it is the version for evenings when it is really cold outside.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it is the ingredient for everything to do with winter fruits: a tablespoon in the sauce for the stuffed apple, in red cabbage just before serving, over vanilla ice cream with roasted plums. In a rumtopf, it is out of place because of the spices – there you need a clear, high-proof rum.\u003c\/p\u003e\n\n\u003cp\u003eAs a long drink, it works with ginger ale or ginger beer on ice, an orange slice with it – less Christmas-like, but the best variant when guests come who prefer to drink rum mixed. It is not suitable for classic rum cocktails like mojito or daiquiri: cinnamon and cloves do not get along well with lime and mint.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A small glass of the spiced rum, with two Jamaica rum pralines – our finale for the Christmas dinner, when no one wants cake anymore.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a liqueur manufactory on the Mosel, which started with spirits\u003c\/h3\u003e\n\n\u003cp\u003eSpirits are the origin at Wajos, everything else came later. Walter Josef Oster, whose initials form the name, came from a winemaking family in Ediger-Eller, which has been growing wine for 15 generations. In the 1980s, he founded a liqueur manufactory alongside the winery – long before there were cremas, flavored oils or spice mixtures. Anyone who buys a Wajos rum today is buying from the oldest part of the range.\u003c\/p\u003e\n\n\u003cp\u003eUnder son Peter Oster and business partner Ulf Schwichtenberg, the manufactory became the Wajos brand from the 2000s onwards, with headquarters in Dohr near Cochem, over 80 employees and its own stores throughout Germany – the first in 2008 in Trier. The range comprises around 900 articles, most of them manufactured in Dohr and tested in the company's own laboratory.\u003c\/p\u003e\n\n\u003cp\u003eThe rum itself comes from the Caribbean, from Barbados and Jamaica, the seasoning with cinnamon, cloves, plum and aronia is the signature of Wajos. This is the usual division of labor for a spiced rum, and it fits a company whose craft since the 1980s is the preparation, seasoning and balancing of spirits. The family business calls its attitude \"working controlled smaller\" – the Christmas Spiced Rum is winter merchandise that only stands on the shelf in the cold season.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for Advent, for the gift table and for the supply until January\u003c\/h3\u003e\n\n\u003cp\u003eThis bottle is the Christmas gift for us for people who like rum and already have one. Spiced, seasonal, and with a label that stands out on the gift table. The second spiced variety from the same house is the \u003ca href=\"\/en\/products\/santas-spiced-rum\"\u003eSantas Spiced Rum\u003c\/a\u003e; anyone who wants cream in the glass will find it in the \u003ca href=\"\/en\/products\/christmas-cream-likoer\"\u003eChristmas Cream Liqueur\u003c\/a\u003e. All spirits and pralines are on our \u003ca href=\"\/en\/collections\/wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a supply, one bottle with 500 milliliters lasts for an Advent full of small glasses and a few punch evenings. Once opened, it stays dry and light-protected for many months, so the bottle still tastes good in the next winter. It is not suitable for anyone under 18 years old – and for anyone for whom cinnamon is too much, because it stands right at the front here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRum from the Caribbean, cinnamon, cloves, plum and aronia from the Mosel – the spiced rum that heralds December for us.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"500 ml","offer_id":57548253561164,"sku":"024WAJ0001","price":21.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/christmas-spiced-rum-woo-eigen.png?v=1790955310"},{"product_id":"meine-festlichste-festtagssuppe","title":"My most festive holiday soup","description":"\u003ch2\u003eManufaktur U Meine festlichste Festtagssuppe. Clear beef broth with beef, egg drop and marrow dumplings, ready to serve in the 400-ml can.\u003c\/h2\u003e\u003c!--nl\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eManufaktur U Meine festlichste Festtagssuppe\u003c\/strong\u003e is a clear beef broth made from soup bones and root vegetables with three additions: 10% beef, 7% egg drop and 7% marrow dumplings. Seasoned with pepper and cloves, ready to serve in the 400-ml tin can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\u003c!--nl\u003e\n\u003cp\u003e\u003cstrong\u003eFesttagssuppe von Manufaktur U\u003c\/strong\u003e is the soup that is served as the first course in many families at Christmas, at weddings or for milestone birthdays. Its core is a clear, rich beef broth. What makes it festive is the addition. In our variety, there are three: pieces of beef, egg drop and marrow dumplings. Egg drop is a finely set egg custard, cut into small cubes or diamonds and floating in the broth. Marrow dumplings are small, savory dumplings that are a classic addition to beef broth. The broth itself is made from soup bones, celery, carrots, leek and onions, seasoned with salt, pepper, cloves and spices such as mustard seeds.\u003c\/p\u003e\u003c!--nl\u003e\n\u003ch3\u003eTaste: clear, rich, with a hint of clove\u003c\/h3\u003e\u003c!--nl\u003e\n\u003cp\u003eMeine festlichste Festtagssuppe tastes like good, rich beef broth. The root vegetables give it a mild sweetness, pepper a slight spiciness. The cloves bring a fine, warm spice that suits festive days without overpowering. The beef makes the soup hearty, the egg drop is soft and mild. The marrow dumplings add a savory accent.\u003c\/p\u003e\u003c!--nl\u003e\n\u003cp\u003eBecause the broth is clear, you can taste each addition on its own. The soup is light enough as a starter for a large menu. It whets the appetite for the main course instead of filling you up. If you eat it as a meal, simply add a piece of bread. It is not suitable for a vegetarian diet, as the broth and additions contain meat.\u003c\/p\u003e\u003c!--nl\u003e\n\u003ch3\u003eUsage: as the first course on festive days\u003c\/h3\u003e\u003c!--nl\u003e\n\u003cp\u003ePour the contents of the can into a pot and heat it slowly until it is hot. Stir carefully so that the egg drop and dumplings remain whole. One can is enough for two small appetizer cups or one portion as a light meal.\u003c\/p\u003e\u003c!--nl\u003e\n\u003cp\u003eAt the festive table, serve the soup in pre-warmed cups or deep plates. Fresh chives on top are enough. It goes well with some baguette. If several guests are coming, heat a corresponding number of cans in a large pot. This way you have the first course ready and can focus on the roast and side dishes. Keep the can cool and dry unopened; the best before date is on the can.\u003c\/p\u003e\u003c!--nl\u003e\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a few very finely cut strips of carrot and leek to the hot broth and let them steep for two minutes. This brings color to the cup and looks like a lot of work, although it is quick.\u003c\/p\u003e\u003c!--nl\u003e\n\u003ch3\u003eOrigin: the U stands for Uhlenbusch\u003c\/h3\u003e\u003c!--nl\u003e\n\u003cp\u003eManufaktur U is the soup brand of Leni \u0026amp; Hans. The U stands for Uhlenbusch, the family name of Kerstin and Stephan, who founded the brand. Kerstin had the idea, Stephan is the owner of Leni \u0026amp; Hans in Nordhorn. On every can, the name is printed as the lettering \"UHLENBUSCH manufaktur • delikatessen\", with a U logo above which sits a small crown.\u003c\/p\u003e\u003c!--nl\u003e\n\u003cp\u003eThe recipes come from the two of them, and it is cooked by a manufactory they selected for Manufaktur U. This festive soup is also made there according to our recipe before it goes into the tin can with the paper sleeve. \u003c\/p\u003e\u003c!--nl\u003e\n\u003ch3\u003eFor whom: for hosts on holidays\u003c\/h3\u003e\u003c!--nl\u003e\n\u003cp\u003eThe festive soup is perfect for anyone who entertains many guests on holidays and wants to save a course. It is suitable as a supply for Christmas and Easter, but also for a completely normal Sunday. As a gift for an invitation, it is well received, preferably together with a second variety for the next day. Another clear appetizer is the \u003ca href=\"\/en\/products\/meine-staerkste-ochsenschwanzsuppe\"\u003eOchsenschwanzsuppe mit Markklößchen\u003c\/a\u003e. With Maultaschen as an addition, there is the \u003ca href=\"\/en\/products\/meine-schwaebischste-maultaschensuppe\"\u003eMaultaschensuppe\u003c\/a\u003e. You can find all varieties at \u003ca href=\"\/en\/collections\/manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e.\u003c\/p\u003e\u003c!--nl\u003e\n\u003cp\u003eAllergen information: According to the ingredients list, the soup contains celery, egg and mustard; the label on the can is binding.\u003c\/p\u003e\u003c!--nl\u003e\n\u003cp\u003e\u003cem\u003eClear beef broth with beef, egg drop and marrow dumplings in the 400-ml can – the first course for holidays and family meals.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":57548295274828,"sku":"048UHL0008","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/048UHL0008.png?v=1791196266"},{"product_id":"spekulatius-sylvain-speculoos","title":"Speculoos - Sylvain Speculoos","description":"\u003ch2\u003eGenerous Spekulatius – Sylvain Speculoos. Organic spekulatius from Belgium, gluten-free and baked with buckwheat – spicy, buttery, caramel-like.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenerous Spekulatius - Sylvain Speculoos\u003c\/strong\u003e is an organic spekulatius from Biscuiterie Generous in Tubize, Belgium. Baked with buckwheat, cane sugar, butter and spices, gluten-free, in a 100 g pack.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSylvain Speculoos by Generous\u003c\/strong\u003e is a speculoos just like the ones Belgians love. That is what they call the spicy biscuits that we call spekulatius. In Belgium, they are part of Saint Nicholas Day on December 6, but they sit next to the coffee cup all year round. Traditionally, speculoos is baked from wheat flour, brown sugar, butter and spices. Generous replaces the wheat with buckwheat and potato starch. Botanically, buckwheat belongs to the knotweed family and only shares half its name with wheat. Generous states that the biscuit contains less than 20 mg of gluten per kilogram. The ingredients are organic and certified by Certisys (BE-BIO-01). The figure on the biscuit is named Sylvain, according to Generous, a good-natured connoisseur who shares everything. This suits the brand, because “generous” means generous.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: spicy, buttery and slightly caramel-like\u003c\/h3\u003e\n\n\u003cp\u003eThe biscuit tastes of winter spices, butter and brown sugar. The manufacturer simply describes it as a traditional speculoos with brown sugar, butter and spices.\u003c\/p\u003e\n\n\u003cp\u003eThe ingredients list does not specify exactly which spices are in the dough; it only says “spices”. Cinnamon and other warm notes are typical for speculoos, and this biscuit is in that vein. Instead of classic pearl sugar, Generous uses cane sugar, according to co-founder Christophe Harou. This gives it a rounded, slightly caramel-like sweetness. Butter provides melt-in-the-mouth texture, while a pinch of salt brings out the spices. The buckwheat adds a fine, nutty-bitter depth that pairs well with cinnamon and sugar. If you expect a paper-thin, glass-hard spekulatius with almond flakes, you will find a different biscuit here: more compact and buttery.\u003c\/p\u003e\n\n\u003ch3\u003eServing suggestions: with coffee, in desserts, on the Christmas cookie platter\u003c\/h3\u003e\n\n\u003cp\u003eThe classic place for speculoos is next to the coffee cup. In Belgium, it often sits directly on the saucer with an espresso or café au lait.\u003c\/p\u003e\n\n\u003cp\u003eSylvain also pairs well with tea, hot chocolate and a glass of cold milk. It is versatile in the dessert kitchen. Crumbled, it makes a base for tiramisu, replacing the ladyfingers. It tastes delicious over vanilla ice cream, with baked apples or over yogurt with plum compote. For a quick dessert, layer crumbs, quark cream and sour cherries in a glass. On the Advent platter, it gets its own bowl so that gluten-free guests can access it separately from the wheat biscuits. Store the pack in a cool, dry place and keep it tightly sealed so that the biscuits retain their crunch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Crumble two or three biscuits over warm apple compote and add a dollop of cream. The spices in the speculoos and the apple complement each other like a baked apple.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: from a family workshop south of Brussels\u003c\/h3\u003e\n\n\u003cp\u003eGenerous started in a small workshop in Anderlecht, a district of Brussels, right on a canal. The “Generous family” and its first varieties were created there from 2013 onwards. The impetus was personal: one of the founders is intolerant to gluten. That is why the brand’s biscuits are gluten-free.\u003c\/p\u003e\n\n\u003cp\u003eToday, the biscuit factory in Tubize in Walloon Brabant bakes with solar energy, according to its own statement. For the Sylvain Speculoos, the manufacturer expressly emphasizes that it is baked in Walloon Brabant. The biscuits are packaged together with a protected workshop. Biscuits that break during baking are given away by Generous to social organizations through the “Generous People” initiative. Every recipe has a name and a personality; Sylvain is part of a line-up that includes Charlotte, Victor, Nicole and Céline.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for gluten-free coffee gatherings\u003c\/h3\u003e\n\n\u003cp\u003eSylvain Speculoos is for anyone who likes spekulatius and wants or needs to eat gluten-free. It is suitable for the Advent platter, the lunchbox and a coffee table where not everyone can tolerate wheat. The 100 g pack is also a small gift. As a Saint Nicholas figure with chocolate, there is the \u003ca href=\"\/en\/products\/schoko-spekulatius-glutenfrei\"\u003egluten-free chocolate spekulatius\u003c\/a\u003e, and with vanilla instead of spices, the \u003ca href=\"\/en\/products\/vanillekekse-victor-vanille\"\u003eVictor vanilla biscuits\u003c\/a\u003e. The Belgians’ entire range is available on our \u003ca href=\"\/en\/collections\/generous\"\u003eGenerous page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The biscuits contain milk and eggs. According to the manufacturer, they may contain traces of hazelnuts. They are not suitable for those with a milk or egg allergy or for a vegan diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBuckwheat, butter and winter spices – the gluten-free organic spekulatius from Belgium for coffee gatherings and Advent platters.\u003c\/em\u003e\u003c\/p\u003e","brand":"Generous","offers":[{"title":"100 g","offer_id":57548305334604,"sku":"031VIA860088","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/spekulatius-sylvain-speculoos.png?v=1778855503"},{"product_id":"christmas-cream-likoer","title":"Christmas Cream Liqueur","description":"\u003ch2\u003eWajos Christmas Cream Liqueur. Cream liqueur with Christmas spices, 17 percent, 350 ml – the creamy liqueur for the Advent evening, coffee and dessert.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Christmas Cream Liqueur\u003c\/strong\u003e is a cream liqueur with 17 percent alcohol and Christmas spice notes, 350 ml from Dohr an der Mosel. No clear spiced liqueur, no egg liqueur, no cinnamon schnapps – but a sweet, creamy liqueur that tastes spicy and smooth at the same time. Contains dairy products with lactose. 18 years and over.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eChristmas Cream Liqueur by Wajos\u003c\/strong\u003e belongs to the evening in Advent when the cookies are out of the oven and the kitchen is still warm. The table is cleared, someone makes coffee, and the small bottle comes out of the cabinet: a sip in the coffee, a sip in the glass, a sip over the vanilla ice cream – the adults', of course. The liqueur is creamy like a cream liqueur and tastes of Christmas spices, just like the dough that was just in the bowl. It is the drink for the half hour when no one has to do anything anymore.\u003c\/p\u003e\n\n\u003ch3\u003eCream and sweetness first, then the spices, mild in alcohol\u003c\/h3\u003e\n\n\u003cp\u003eThe liqueur is thick and creamy, as a cream liqueur should be, and on the first sip especially smooth and sweet. Then come the spices: Wajos keeps the individual ones to himself, but describes the liqueur as an alternative to cinnamon liqueur – the direction is Christmas bakery, warm and spicy instead of sharp. With 17 percent alcohol, it is milder than a rum or gin, the alcohol warms instead of burning. It is distinctly sweet, that belongs to the category. The list of ingredients mentions dairy products, so those who avoid lactose must refrain. For everyone looking for a clear, strong Christmas liqueur or something to mix with tonic, the Christmas Cream Liqueur is not suitable – then \u003ca href=\"\/en\/products\/grossmutters-bratapfel-likoer\"\u003eGroßmutters Bratapfel Likör\u003c\/a\u003e with 18 percent is the choice, or the \u003ca href=\"\/en\/products\/christmas-spiced-rum\"\u003eChristmas Spiced Rum\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003ePure from the small glass, in coffee, over ice and in the cookies\u003c\/h3\u003e\n\n\u003cp\u003ePure, slightly chilled, from a small glass – that is how it tastes best after a meal, and 2 cl are enough. A shot in the coffee or espresso replaces milk and sugar and makes filter coffee into a Christmas coffee. Over vanilla ice cream or rice pudding it is the sauce, in tiramisu or panna cotta it replaces the amaretto. For baking: one tablespoon in the dough for muffins or Bundt cake, or as a filling in chocolates and stirred between gingerbread with some powdered sugar. In hot chocolate it is a winter drink for adults. The liqueur is not suitable for cocktails with lemon or juice – acidity makes the cream curdle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Christmas Cream Liqueur and \u003ca href=\"\/en\/products\/vanillekipferl-sahne-likoer\"\u003eVanillekipferl Cream Liqueur\u003c\/a\u003e side by side in the small glass – two cream liqueurs, one spicy, one nutty, and the guests try both.\u003c\/p\u003e\n\n\u003ch3\u003eA liqueur from the house that started with liqueur\u003c\/h3\u003e\n\n\u003cp\u003eLiqueurs are the origin at Wajos: Walter Josef Oster, winemaker from Ediger-Eller with 15 generations of winegrowing behind him, opened a liqueur manufactory next to the winery in the 1980s – that was the beginning of the brand that bears his initials. His son Peter Oster and Ulf Schwichtenberg made a family business out of it in Dohr bei Cochem an der Mosel with over 80 employees; the liqueurs are among the products that are produced there and tested in the in-house laboratory.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for Advent, for the St. Nicholas package and for coffee drinkers\u003c\/h3\u003e\n\n\u003cp\u003eThe small bottle with 350 milliliters is our Advent gift for people who avoid schnapps, but like a liqueur with coffee – parents, colleagues, the neighbor who brought the cookies. It fits into every package and lasts for around 17 glasses, exactly for the season. You can find all liqueurs and winter spirits on our \u003ca href=\"\/en\/collections\/wajos\"\u003eWajos page\u003c\/a\u003e. Store dry and protected from light; once opened, we put cream liqueurs in the refrigerator and drink them within a few weeks. The liqueur is not suitable for anyone under 18 years and for anyone with lactose intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCream, Christmas spices and 17 percent, in the small bottle – the liqueur from the Mosel for the coffee after baking cookies.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"350 ml","offer_id":57548314050892,"sku":"024WAJ0009","price":15.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/christmas-cream-likoer-woo-eigen.png?v=1790955712"},{"product_id":"gluehweinkraeuter-elixier-500ml","title":"Mulled wine spice elixir 500ml","description":"\u003ch2\u003eDr. Jaglas Mulled Wine Herbs Elixir. A spiced liqueur made from mulled wine herbs and gingerbread spices, 28% ABV – the limited-edition winter liqueur in the iconic Berlin apothecary bottle.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDr. Jaglas Mulled Wine Herbs Elixir\u003c\/strong\u003e is a spiced liqueur from Berlin: bitter orange and orange peel, cloves, cardamom, star anise, vanilla, cinnamon bark, liquorice, coriander, anise, walnut shell and red grapes, slowly matured, 28% ABV, 500 ml in an apothecary bottle with a gift box. No mulled wine to heat up, no punch syrup, no liqueur just for the Christmas market – a high-proof winter liqueur that works neat, in sparkling wine or hot chocolate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMulled Wine Herbs Elixir by Dr. Jaglas\u003c\/strong\u003e is the winter edition of the Elixir range, and it is scarce: a strictly limited edition that the manufactory releases in small quantities every year at the start of the cold season. The first cold evening, the bottle is opened, and the aroma of the Christmas market rises from the glass – cinnamon, cloves, orange, star anise –, only without the wine underneath. The liqueur is full-bodied and high-proof; you drink it by the centiliter rather than by the mug. At first, it was a specialty for the manufactory’s family and friends, then it reached guests via the wine bar of a gourmet restaurant in Berlin.\u003c\/p\u003e\n\n\u003ch3\u003eCinnamon, cloves and star anise at the forefront, orange and vanilla behind, walnut and grape in the depths\u003c\/h3\u003e\n\n\u003cp\u003eThe liqueur tastes like what is in the mulled wine pot: cinnamon bark, cloves, star anise, anise and cardamom, plus bitter orange and orange peel. Vanilla and liquorice lay the sweetness underneath, while walnut shell and red grapes bring the dark depth that makes the liqueur full-bodied. That is why Dr. Jaglas calls it a liqueur made from mulled wine herbs and gingerbread spices.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer to drink something lighter and fruitier in winter, the \u003ca href=\"\/en\/products\/apfel-malven-elixier-500ml\"\u003eApple-Mallow Elixir\u003c\/a\u003e with apple and mallow blossom is a better choice. The Mulled Wine Herbs Elixir is the dark, spicy bottle – for people who seek cinnamon and cloves in their glass.\u003c\/p\u003e\n\n\u003ch3\u003eNeat at room temperature, in sparkling wine as an aperitif, hot in chocolate, as a spice in red cabbage\u003c\/h3\u003e\n\n\u003cp\u003eAt room temperature, two to four centiliters in a small glass, the liqueur reveals all its spices – that is how the manufactory recommends it first. As an aperitif, pour two centiliters into a sparkling wine glass and top with sparkling wine; with tonic water, it becomes a winter long drink. It is a spirit with 28% ABV and, like all Dr. Jaglas elixirs, is suitable for those aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003eHot, it belongs in hot chocolate: two centiliters in the cup, stir, and you’re done. And anyone who wants the aroma of mulled wine herbs in their mulled wine should pour a shot into the glass and top with hot red wine or hot apple juice – the spices are already in the bottle, nothing needs to steep. In the kitchen, the liqueur replaces amaretto in winter tiramisu, goes over ice and cream desserts, with chocolate desserts, and as a spice in red cabbage or the gravy for Christmas roast – one tablespoon is enough.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to try it first, take the \u003ca href=\"\/en\/products\/gluehweinkraeuter-elixier-50ml\"\u003eMulled Wine Herbs Elixir in the 50-ml mini\u003c\/a\u003e: two glasses, one evening, then you will know whether the large bottle should go into the cupboard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two centiliters of elixir in a cup of hot chocolate made from dark couverture, an orange twist on top – our substitute for mulled wine on Sunday afternoon.\u003c\/p\u003e\n\n\u003ch3\u003eThe winter variant from the family apothecary, elaborately prepared and long matured\u003c\/h3\u003e\n\n\u003cp\u003eDr. Jaglas is a Berlin manufactory at Choriner Straße 40, descended from an apothecary family that has used monastery recipes and herbal knowledge for its elixirs for decades. The elixir is the winter specialty of this range: according to the manufactory, it is particularly elaborate to produce, with gentle storage and maturation.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe, like all elixirs, dates back to a 15th-century monastery apothecary recipe; individual production steps follow the Pharmacopoea Germanica, the old German pharmacopoeia; it is prepared in the family apothecary in Wuppertal, by hand and in small quantities, with certified herbal quality. The apothecary stands for origin and care; the liqueur is a winter delicacy.\u003c\/p\u003e\n\n\u003ch3\u003eThe gift in Advent and the bottle for the Christmas menu\u003c\/h3\u003e\n\n\u003cp\u003eThe elixir is the bottle for the weeks between the first Advent and New Year’s Eve. A treat to bring to Advent coffee, a gift for people who like mulled wine, an ingredient for the Christmas menu from red cabbage to tiramisu. For a digestif afterwards: the \u003ca href=\"\/en\/products\/artischocken-elixier-500ml\"\u003eArtichoke Elixir\u003c\/a\u003e; you can find all elixirs on our \u003ca href=\"\/en\/collections\/dr-jaglas\"\u003eDr. Jaglas page\u003c\/a\u003e. The liqueur is not suitable for anyone expecting a bottle of mulled wine to heat up – it is a liqueur with 28% ABV, for small glasses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCinnamon, cloves, star anise and orange – the limited-edition winter liqueur in the iconic Berlin apothecary bottle, for sparkling wine in Advent, hot chocolate and red cabbage on Christmas Eve.\u003c\/em\u003e\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"500 ml","offer_id":58981921489228,"sku":"024JAG0003","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gluehweinkraeuter-elixier-500ml-freisteller.png?v=1790868270"},{"product_id":"gluehweinkraeuter-elixier-50ml","title":"Mulled Wine Spice Elixir 50ml","description":"\u003ch2\u003eDr. Jaglas Glühweinkräuter-Elixier 50 ml. Spiced liqueur made from mulled wine herbs, 28% ABV – the winter variety in mini format.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDr. Jaglas Glühweinkräuter-Elixier\u003c\/strong\u003e is a spiced liqueur from Berlin: bitter orange and orange peel, cloves, cardamom, star anise, vanilla and cinnamon bark, 28% ABV, 50 ml in the mini bottle. No mulled wine to heat up, no punch syrup, no wine base – a winter liqueur for small glasses.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGlühweinkräuter-Elixier by Dr. Jaglas\u003c\/strong\u003e is the mulled wine pot in a bottle: a pot needs red wine, time and a stove, the elixir needs a glass. Cinnamon, cloves, orange and star anise rise up like at the Christmas market, only without the wine underneath. As a mini, you get enough for an Advent evening with a few experiments: a shot in sparkling wine, a spoonful in hot chocolate, a drop in tiramisu.\u003c\/p\u003e\n\n\u003ch3\u003eCinnamon and cloves at the forefront, orange and vanilla behind\u003c\/h3\u003e\n\n\u003cp\u003eThe liqueur tastes like what is in the mulled wine pot: cinnamon bark, cloves, star anise, anise and cardamom, plus orange peel. Coriander and bitter orange peel give it freshness, so the sweetness does not stick. Vanilla and licorice lay sweetness underneath, walnut shell and red grapes the dark depth. Dr. Jaglas calls it a full-bodied, high-proof winter liqueur. If you prefer something lighter in winter, try the \u003ca href=\"\/en\/products\/apfel-malven-elixier-50ml\"\u003eApple-Mallow Elixir\u003c\/a\u003e in the mini.\u003c\/p\u003e\n\n\u003ch3\u003eIn sparkling wine, in chocolate, in tiramisu and in red cabbage\u003c\/h3\u003e\n\n\u003cp\u003eAt room temperature, 2 cl in the small glass, the liqueur shows all the spices. The mini is enough for a good two glasses. As an aperitif, 2 cl go into the sparkling wine glass, sparkling wine over it; with tonic water it becomes a long drink. In hot chocolate you stir in 2 cl, in wintery tiramisu it replaces the amaretto, and a spoonful gives red cabbage or roast sauce spice. It is a spirit with 28% ABV and from 18 years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e 2 cl in a cup of hot chocolate made from dark couverture, an orange zest on top – our replacement for mulled wine on Sunday afternoon.\u003c\/p\u003e\n\n\u003ch3\u003eThe winter variety from the family pharmacy\u003c\/h3\u003e\n\n\u003cp\u003eDr. Jaglas is a Berlin manufactory at Choriner Straße 40, descended from a family of pharmacists. The elixir is the winter specialty of the range. According to the manufactory, it is elaborate in production and aged for a long time. It first became known through the wine bar of a Berlin gourmet restaurant, today it appears as a strictly limited edition. The jump to the shelf is the \u003ca href=\"\/en\/products\/gluehweinkraeuter-elixier-500ml\"\u003eGlühweinkräuter-Elixier in 500 ml\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eAdvent gift, secret Santa package and sample for the Christmas menu\u003c\/h3\u003e\n\n\u003cp\u003eThe edition appears according to the manufactory at the start of the cold season each time, the mini gives you the opportunity to try early in autumn. The mini fits in the St. Nicholas boot, in the Advent calendar to fill yourself and in the letter to friends who like mulled wine. For comparison, there is the bitter \u003ca href=\"\/en\/products\/artischocken-elixier-50ml\"\u003eArtichoke Bitter\u003c\/a\u003e as a mini; all elixirs are on our \u003ca href=\"\/en\/collections\/dr-jaglas\"\u003eDr.-Jaglas page\u003c\/a\u003e. The liqueur is not suitable for everyone who expects a bottle of mulled wine to heat up – it is a liqueur for small glasses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGlühweinkräuter-Elixier as a spiced liqueur in the 50-ml mini bottle – to try, give away and take with you.\u003c\/em\u003e\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"50 ml","offer_id":58981946229068,"sku":"024JAG0008","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gluehweinkraeuter-elixier-50ml-freisteller.png?v=1790868292"},{"product_id":"wintercuvee-alkoholfrei","title":"Winter Cuvée non-alcoholic","description":"\u003ch2\u003eJörg Geiger Wintercuvée non-alcoholic. Warm-served cuvée made from de-alcoholized Merlot and Mostbirne – dark and fruity, delicately spiced, with noticeable tannins.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Wintercuvée non-alcoholic\u003c\/strong\u003e is a warm winter drink from Schlat on the Swabian Alb: de-alcoholized red wine made from Merlot and Cabernet Sauvignon, de-alcoholized pear wine, pear, cherry and blueberry juice, honey, herbs and spices, less than 0.5% ABV, 750 ml. Not a children’s punch, not a pre-made mulled wine – a cuvée for 55 to 60 °C.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWintercuvée non-alcoholic by Jörg Geiger\u003c\/strong\u003e is called “Cuvée d'Hiver” by the producer and is served warm. The base consists of 72% de-alcoholized red wine, 80% Merlot and 20% Cabernet Sauvignon. This is combined with 12% de-alcoholized pear wine and 6% pear juice, as well as sour cherry, sweet cherry and blueberry juice, honey, herbs and spices. De-alcoholized means that the alcohol is removed from a fully fermented wine, while the fruit and tannins remain. According to the producer, the current bottling has been further developed to offer more wine character and a finer spice structure. An evening in December, with fog hanging over the Alb outside and something steaming in the cup, smelling of red wine and pear.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe nose offers dark fruit: black cherry, elderberry and ripe plum. This is complemented by dried herbs, star anise, cinnamon and a hint of violet. On the palate, the cuvée is soft but with noticeable structure – velvety and delicately spiced, supported by harmonious acidity and mineral depth.\u003c\/p\u003e\n\n\u003cp\u003eThe tannins from the Bordeaux varieties remain noticeable, even though the alcohol content is less than 0.5% ABV. With 5.4 g of sugar per 100 ml, it is more tart and fruity than sweet; the sweetness comes from the juices and honey. Those expecting a sweet punch with strong cinnamon will instead find the character of red wine with tannins.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eHeat gently, do not boil: the producer recommends serving at 55 to 60 °C, as boiling distorts the delicate aromas. Heat the cuvée slowly in a saucepan, stir briefly before serving or swirl it gently, then pour it into heat-resistant glasses or mugs. One bottle serves approximately five 150 ml cups.\u003c\/p\u003e\n\n\u003cp\u003eThe producer does not recommend any specific food pairing. We are happy to pair the cuvée with foods that also go well with red wine: a piece of savory mountain cheese, walnuts, oven-roasted chestnuts or a plate of gingerbread. For a Christmas market at home, a saucepan on the stove and a jug on the table are all you need.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a thin slice of orange or a cinnamon stick to the cup. The spices are already in the cuvée, so a fresh accent on top is all you need.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eRed wine and pear come together here; the producer refers to them in the subtitle as “with Merlot \u0026amp; Mostbirne”. The Jörg Geiger manufactory is located in Schlat on the slopes of the Swabian Alb. Jörg Geiger, a trained chef, took over his parents’ Lamm inn at the age of 22 in 1997 and began working with the Champagne pear variety one year later. Since then, heirloom pear varieties have been a staple of the range, from sparkling wine to non-alcoholic PriSecco. Every step of the process takes place at the manufactory, from delivery to bottling.\u003c\/p\u003e\n\n\u003cp\u003eSince 2023, the manufactory has been de-alcoholizing wines in its own facility for the GRAD°WANDERUNG line and enhancing them with juices, herbs and spices. The Wintercuvée follows the same principle, designed for the cold season and for the cup rather than the wine glass.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cuvée is for anyone who wants something warm with the character of wine to drink in winter. It is suitable for guests who drive, for a weekday Advent evening and for the fire pit in the garden. For a chilled accompaniment to food, try the \u003ca href=\"\/en\/products\/edition-lamothe-alkoholfrei\"\u003eEdition Lamothe\u003c\/a\u003e, a still red wine made from de-alcoholized Cabernet Sauvignon and Merlot. You can find more bottles from the manufactory on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cuvée contains sulfites and honey and is therefore not vegan. It is not suitable for anyone looking for a sweet, fruity children’s punch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDe-alcoholized Merlot, Mostbirne and winter spices, warm in the cup – the non-alcoholic cuvée for cold evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59003302510924,"sku":"026MAN20457","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wintercuvee-alkoholfrei-freisteller.png?v=1790868378"},{"product_id":"winterzwetschge-pflaumenlikoer","title":"Winter Plum Liqueur","description":"\u003ch2\u003eSasse Winterzwetschge Plum Liqueur. Natural liqueur made from ripe plums with cinnamon and cloves, fruity and spicy, 17.5% ABV.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSasse Winterzwetschge Plum Liqueur\u003c\/strong\u003e is a winter natural liqueur from the Sasse craft distillery in Schöppingen in the Münsterland, part of the Naturtalente range. Ripe plums meet the distillery's distillates and spices such as cinnamon and cloves – 17.5% ABV, 700 ml.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinterzwetschge Plum Liqueur by Sasse\u003c\/strong\u003e bears two fruit names, and both are correct. The Zwetschge is a subspecies of the plum: longer, with firmer flesh that separates easily from the stone. In the south, it is usually called Zwetschge, in the north often simply plum. A fruit liqueur is created when fruit, alcohol and sweetness come together. Under EU law, a liqueur must have at least 15% ABV. In the Winterzwetschge, Sasse combines the plums with its own distillates and spices with cinnamon and cloves. The distillery itself calls it a winter natural liqueur, and that is exactly what it is intended as: a bottle for the cold season.\u003c\/p\u003e\n\n\u003ch3\u003eSweet plum, cinnamon and clove in a warm color\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the liqueur shows a warm color. Its aroma is intense and sweet, carried by ripe plum. Cinnamon and cloves lay over it and give it a spiciness that makes you think of plum jam and Christmas pastries. At 17.5% ABV, it is a mild liqueur in which the fruit clearly takes center stage and the spices form the framework. The sweetness is distinct, but the spices keep it in check, so the liqueur appears round and warm. When slightly warmed, cinnamon and cloves stand out more, while cold, the fruit is in the foreground. It is not suitable as a replacement for a dry, clear Zwetschgenbrand: It is a sweet, spicy liqueur for winter.\u003c\/p\u003e\n\n\u003ch3\u003eCold, slightly warmed with cream or as a winter spritz\u003c\/h3\u003e\n\n\u003cp\u003eSasse recommends the liqueur cold or warm. The highlight according to the distillery: slightly warmed, with a topping of whipped cream. To do this, warm it gently in a saucepan or pour it into a pre-warmed cup so that it becomes warm but never hot. For the winter spritz, pour about 4 cl of liqueur with sparkling wine and garnish with an orange slice. It also has its place in a hot punch. The liqueur has 17.5% ABV; it is only sold to persons aged 18 and over.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle upright, cool and dark.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour a shot of slightly warmed Winterzwetschge over a scoop of vanilla ice cream. Warm meets cold, plum meets vanilla – a quick dessert for Advent evenings.\u003c\/p\u003e\n\n\u003ch3\u003eDistillates from Schöppingen, spices from the winter kitchen\u003c\/h3\u003e\n\n\u003cp\u003eFor the Winterzwetschge, Sasse uses distillates from its own house. The craft distillery is located in Schöppingen on the Schöppinger Berg in the Münsterland and distills by hand in traditional copper stills. According to the manufacturer, its history dates back to 1707; in 1985 it was on the verge of closing. Today, the name Sasse stands primarily for barrel-aged grain. In addition, the distillery cultivates the Naturtalente, liqueurs made from fruit, flowers, cocoa and coffee. The Winterzwetschge is the variety for the dark months: ripe plum, cinnamon and cloves, combined with distillates from its own distillery. According to the manufacturer, its production begins with ripe, juicy plums from the season. The Naturtalente range also includes elderflower liqueur and Arabica coffee natural liqueur.\u003c\/p\u003e\n\n\u003ch3\u003eFor Advent evenings, punch rounds and as a winter gift\u003c\/h3\u003e\n\n\u003cp\u003eThe plum liqueur is the bottle for everyone who prefers something warm to something ice-cold in their glass in winter. It goes well with Advent coffee, a celebration in a small circle, or as a gift for baking cookies. Those who like something fruity but with more strength after a meal will reach for the \u003ca href=\"\/en\/products\/marille-honig-likoer\"\u003eMarille Honey Liqueur\u003c\/a\u003e with 35% ABV. You can find more bottles on our \u003ca href=\"\/en\/collections\/sasse-feinbrennerei\"\u003eSasse page\u003c\/a\u003e and in the \u003ca href=\"\/en\/collections\/likoere\"\u003eLiqueurs\u003c\/a\u003e category. It is less suitable for a summer evening on the terrace; for that, there is the \u003ca href=\"\/en\/products\/am-rie-muensterlaender-aperitif\"\u003eAmérie Münsterländer Aperitif\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRipe plums, cinnamon and cloves, 17.5% ABV – the winter plum liqueur from Schöppingen for warm glasses with cream and the winter spritz.\u003c\/em\u003e\u003c\/p\u003e","brand":"Feinbrennerei Sasse","offers":[{"title":"700 ml","offer_id":59030074589516,"sku":"024SAS474070","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/winterzwetschge-pflaumenlikoer-eigen.png?v=1790952646"},{"product_id":"spekulatius-glutenfrei","title":"Gluten-free speculoos","description":"\u003ch2 id=\"speakable-headline\"\u003eGluten-Free Speculoos in Traditional Saint Nicholas Shape\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGenerous gluten-free speculoos is a spiced buckwheat biscuit from Belgium, shaped like a traditional Saint Nicholas figure. The popular Speculoos dough without wheat is a classic for Advent.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGluten-Free Speculoos\u003c\/strong\u003e is Generous's classic Speculoos in a traditional Saint Nicholas shape, baked with buckwheat instead of wheat. It is the same spiced dough as the round Sylvain Speculoos, but here shaped as a figure with a beard and cloak, as it must be on every plate during Advent. A winter greeting from Belgium, completely without wheat.\u003c\/p\u003e\n\n\u003ch3\u003eCinnamon, Nutmeg and a Crispy Crunch\u003c\/h3\u003e\n\u003cp\u003eThe dough tastes like the round Sylvain, which is loved with coffee all year round in the Benelux countries: cinnamon, nutmeg and the caramel sweetness of cane sugar and butter. Only the eye is a little more festive here.\u003c\/p\u003e\n\u003cp\u003eThe buckwheat makes the biscuit fine and lightly nutty, without you missing the wheat. Spiced, crispy and caramel-like at the same time, this is what gluten-free speculoos tastes like it should. Only the shape is different: instead of the round disc, here comes Saint Nicholas, embossed into the biscuit like in grandmother's time. Adults get nostalgic, children will reach for it first anyway.\u003c\/p\u003e\n\n\u003ch3\u003eA Winter Biscuit with a Long Tradition\u003c\/h3\u003e\n\u003cp\u003eIn Belgium and the Netherlands, Speculoos in figure form has always been part of Saint Nicholas Day, like the boot at the door. During Advent, it is placed on the children's windowsill and on the guests' coffee plate.\u003c\/p\u003e\n\u003cp\u003eThe embossed motifs, Saint Nicholas, stars and windmills, come from an old baking tradition that is otherwise inextricably linked with wheat flour. Generous brings them to the gluten-free shelf, so that no one has to miss out on December 6th either. During the winter season, you will find the gluten-free speculoos with us, for the rest of the year the round Sylvain with its 5 g light biscuits takes its place. This way, the Belgian Saint Nicholas tradition is now also available to everyone who cannot tolerate wheat. More gluten-free classics await in our sweet pastries.\u003c\/p\u003e\n\n\u003ch3\u003eBelgian Baking Art Without Wheat\u003c\/h3\u003e\n\u003cp\u003eGenerous was founded by Christophe Harou in 2013, after he discovered his gluten intolerance and still did not want to give up good biscuits.\u003c\/p\u003e\n\u003cp\u003eIn the manufactory in Tubize, the dough is made from buckwheat flour, potato starch, cane sugar, butter and egg, spiced according to the old speculoos tradition, shaped by hand and embossed into the Saint Nicholas shape. Good taste does not need wheat, as Christophe sees it. Each figure takes its pattern from the baking mold with it, just like the wheat model. What started as a small venture in 2013 is today a whole family of gluten-free varieties with their own names and shapes.\u003c\/p\u003e\n\n\u003ch3\u003eOn the Advent Plate Next to Tangerines\u003c\/h3\u003e\n\u003cp\u003eDuring Advent, for Saint Nicholas or as a winter gift, the figures look particularly beautiful. In the box, there are 140 g, enough for the whole family, while the round version is available all year round in its 100 g tin. Stored cool and dry, the biscuits stay crispy for a long time, and on an Advent plate next to tangerines and nuts, they look particularly festive.\u003c\/p\u003e\n\u003cp\u003eFor coffee, tea or a cup of cocoa in the afternoon, the speculoos is always at hand. Children are welcome to nibble on their Saint Nicholas's beard first. If you like it chocolatey, the same Saint Nicholas figures are also available as chocolate speculoos with a cloak of dark chocolate.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number BE-BIO-01 – Non-EU\/EU agriculture\u003c\/p\u003e","brand":"Generous","offers":[{"title":"140 g","offer_id":59059291586892,"sku":"031VIA860242","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/spekulatius-glutenfrei-generous.jpg?v=1791192698"},{"product_id":"schoko-spekulatius-glutenfrei","title":"Gluten-free chocolate Speculoos","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate-Covered Gluten-Free Speculoos Santa Figures\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGenerous' chocolate-covered gluten-free speculoos biscuits are shaped like Santa Claus and coated in dark chocolate. Spicy, crispy, and bittersweet – a Belgian winter classic without any wheat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGluten-Free Chocolate-Covered Speculoos\u003c\/strong\u003e is Generous' Belgian speculoos in the traditional Santa shape, coated with 30% dark chocolate. Beneath the chocolate lies the spicy buckwheat dough with cinnamon and nutmeg, bringing together warm spices and the bitter intensity of cocoa. A winter treat for anyone who loves speculoos and chocolate together: spicy, crispy, and chocolatey.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, crispy, and deliciously bittersweet\u003c\/h3\u003e\n\u003cp\u003eFirst, the dark chocolate melts on the tongue, then the figure gives way with a satisfying snap, releasing the speculoos spices: cinnamon, nutmeg, and a warm sweetness. It is this sequence that makes it so appealing – soft at first, then crispy.\u003c\/p\u003e\n\u003cp\u003eThe 30% dark chocolate balances the sweetness of the cane sugar and adds a fine bitterness. This turns the crispy buckwheat speculoos into a delightful treat that balances sweet and bitter with a long-lasting finish. Two bites, three flavours: cocoa, cinnamon, and caramel will soon have you reaching for the next figure. Without the chocolate, the same Santa figures are available as plain, light, gluten-free speculoos.\u003c\/p\u003e\n\n\u003ch3\u003eSanta in a chocolate coat\u003c\/h3\u003e\n\u003cp\u003eFor the chocolate-covered gluten-free speculoos, Generous shapes the classic speculoos dough into Santa figures and coats them in dark chocolate.\u003c\/p\u003e\n\u003cp\u003eThe dough remains the same: buckwheat flour instead of wheat, along with cane sugar, butter, egg, and a Belgian spice blend of cinnamon, cloves, and nutmeg. Each figure is baked and then coated with 30% dark chocolate made from cocoa mass, cocoa butter, and a touch of vanilla.\u003c\/p\u003e\n\u003cp\u003eIt is real chocolate, not a fat-based coating, and you can taste the difference with the first snap. The biscuits remain gluten-free from start to finish, without any wheat or spelt. So those who live gluten-free do not have to miss out on chocolatey Santa figures. A piece of Belgian baking artistry from our range of sweet treats that needs no wheat biscuit to hide behind.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a gluten-free bakery in Belgium\u003c\/h3\u003e\n\u003cp\u003eGenerous was founded by Christophe Harou and his wife Théodora, who began baking gluten-free biscuits that tasted like something special in 2013.\u003c\/p\u003e\n\u003cp\u003eGood taste should not be limited by wheat, Christophe explains the idea behind the brand. Together with Brussels bakers Jean-Benoît and Aurélie Ghenne, the team bakes in Tubize using organic ingredients and Belgian patience.\u003c\/p\u003e\n\u003cp\u003eWhat began as a small venture in 2013 is now a whole family of gluten-free varieties, each with its own name and shape. The chocolate-covered speculoos is the wintery, chocolatey side of the range – a Santa that gives people with coeliac disease their place at the Advent table back. Generosity you can taste.\u003c\/p\u003e\n\n\u003ch3\u003eSanta figures for the Advent season\u003c\/h3\u003e\n\u003cp\u003eThe box contains 140 g – enough for several coffee breaks during Advent. The figures are particularly delightful with an espresso, on Saint Nicholas Day on 6 December, or as a winter gift. Arranged on an Advent platter alongside mandarins and nuts, they make a festive centrepiece. Stored in a cool place, the chocolate remains firm and gives a satisfying snap when bitten into.\u003c\/p\u003e\n\u003cp\u003eThe bittersweet chocolate pairs well with a strong coffee, but a cup of cocoa in the afternoon is just as enjoyable. Children are always the most excited about the chocolatey Santa figures. If you prefer the round variety available all year round with chocolate, you will find it as Santa Speculoos.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number BE-BIO-01 – Non-EU\/EU agriculture\u003c\/p\u003e","brand":"Generous","offers":[{"title":"140 g","offer_id":59059295715660,"sku":"031VIA860090","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/generous-schoko-spekulatius-glutenfrei.jpg?v=1791192720"},{"product_id":"marzipanbrot-125g","title":"Marzipan Bread 125g","description":"\u003ch2\u003eSawade Marzipanbrot 125g. Marzipanbrot made from premium marzipan with dark chocolate, 37% almonds.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSawade Marzipanbrot 125g\u003c\/strong\u003e is a log of premium marzipan, completely coated in dark chocolate with at least 60% cocoa. Almonds make up 37% of the ingredients and are listed first. This marzipanbrot comes from the Berlin-based Sawade confectionery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eA Sawade marzipanbrot\u003c\/strong\u003e is an elongated log of marzipan covered in dark chocolate, a classic of German confectionery. Many people have a problem with marzipan: it is too sweet, too sticky, or tastes too much of bitter almond. This is often due to the ratio of almonds to sugar. This marzipanbrot is a response to exactly these concerns. Marzipan is made from a raw mass of almonds and sugar, which, depending on the quality, is mixed with more or less additional sugar. Sawade states on its label that all marzipan products are made from 100% premium marzipan raw mass. In this marzipanbrot, almonds are listed first on the ingredients list, even before sugar. In addition, the dark chocolate coating provides a bitter contrast to the sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eAlmondy, moist, with a bitter chocolate coating\u003c\/h3\u003e\n\n\u003cp\u003eThe marzipan tastes of almonds, is mildly sweet and moist. With 37% almonds, it has a strong nutty core, while water and invert sugar syrup keep it supple. The texture is firm enough to slice cleanly but soft enough to melt in the mouth. The dark chocolate makes up 28% of the marzipanbrot and brings cocoa and a slight bitterness. When you bite into it, the chocolate gives a soft crack, after which the marzipan yields softly. When sliced, you can see the light core beneath the dark layer. The ingredients list is short: almonds, sugar, cocoa mass, water, invert sugar syrup, cocoa butter, and lecithin as an emulsifier. No added flavouring is listed, so the taste comes from the almonds and cocoa. If you expect a distinctly bitter almond marzipan, you will find a mild, rounded almond note here instead.\u003c\/p\u003e\n\n\u003ch3\u003eSliced for tea or warm on baked apples\u003c\/h3\u003e\n\n\u003cp\u003eIt is best to slice marzipanbrot into finger-thick slices. By dipping a knife in hot water beforehand, the chocolate will break cleanly. Two slices are enough with black tea, coffee, or a mug of cocoa. On an Advent platter, it pairs well with gingerbread and Spekulatius. Thin slices also fit between two butter biscuits as a quick confection for afternoon coffee. For a quick dessert, dice a slice and sprinkle it over baked apples from the oven. The marzipan will then soften and blend with the apple. Wrap cut logs in foil to keep the marzipan moist. Store the marzipanbrot in a cool, dry place, away from heat and sunlight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place two thin slices of marzipanbrot on a still-warm piece of braided yeast bread. After one minute, you have a small marzipan slice without any baking.\u003c\/p\u003e\n\n\u003ch3\u003ePremium marzipan made from a proprietary recipe in Berlin\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, Sawade marzipanbrote are made exclusively from premium marzipan made from a proprietary recipe. The confectionery purchases the raw materials in their natural state and processes them in-house. Sawade is based in Berlin-Reinickendorf and was founded in Berlin in 1880, with its first shop on Unter den Linden. According to the manufacturer, Sawade does not use artificial flavourings, chemical preservatives, or palm oil, and the short ingredients list of this marzipanbrot reflects this. In addition to marzipanbrot, Sawade's Christmas specialities include marzipan potatoes and the multi-layered Sawade cake.\u003c\/p\u003e\n\n\u003ch3\u003eFor marzipan lovers who like it bold\u003c\/h3\u003e\n\n\u003cp\u003eThis marzipanbrot is for you if you like marzipan but prefer bold almond and dark chocolate over pure sweetness. It is also perfect for anyone who always picks out the marzipan from a stollen first. At 125 g, it is a good supply for a week or a gift for an Advent visit. For larger groups, the \u003ca href=\"\/en\/products\/marzipanbrot-250g\"\u003e250 g marzipanbrot\u003c\/a\u003e is available. If you prefer serving small bites with coffee, try the \u003ca href=\"\/en\/products\/edelmarzipan-kartoffeln\"\u003epremium marzipan potatoes\u003c\/a\u003e. You can find all the specialities at \u003ca href=\"\/en\/collections\/sawade\"\u003eSawade\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The marzipanbrot contains almonds and may contain traces of milk, nuts, and soy. It is not suitable for those with an almond or nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA log of Berlin premium marzipan covered in dark chocolate – almondy, moist, and pleasantly bitter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sawade Berlin","offers":[{"title":"125 g","offer_id":59215948710220,"sku":"030SAW2267","price":9.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marzipanbrot-125g-freisteller.png?v=1792082415"},{"product_id":"marzipanbrot-pistazie","title":"Pistachio Marzipan Bread","description":"\u003ch2\u003eSawade Marzipanbrot Pistachio. Marzipanbrot made from pistachio fine marzipan with dark chocolate, 125 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSawade Marzipanbrot Pistachio\u003c\/strong\u003e is a log of pistachio fine marzipan, coated with dark chocolate containing at least 60% cocoa and garnished with white chocolate. It weighs 125 g, contains kirschwasser and comes from the Berlin confectionery Sawade.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSawade Marzipanbrot Pistachio\u003c\/strong\u003e is the nuttier relative of the classic marzipanbrot: a log of marzipan with pistachios under a coating of dark chocolate. Place both side by side, and you will understand the difference with the very first bite. The classic marzipanbrot tastes purely of almond. Here, the pistachio adds a second nutty note. Almonds remain the base at 30%, while pistachios are added at 6.3%. That may sound like a small amount, but it significantly changes the character. Pistachio tastes greener, slightly resinous and buttery, while almond is sweet and mild. The recipe also includes kirschwasser and ethyl alcohol. The appearance is also different, as the top is decorated with colored white chocolate.\u003c\/p\u003e\n\n\u003ch3\u003eTwo nuts under dark chocolate\u003c\/h3\u003e\n\n\u003cp\u003eThe marzipan tastes of almond with a distinct pistachio note and a subtle background of kirschwasser. Kirschwasser is included in many marzipan recipes because it enhances the almond. The dark chocolate makes up 28% and provides a bitter counterpoint to the filling. Natural vanilla flavoring is also added. The white chocolate decoration is colored with a concentrate of safflower and spirulina, so with coloring foods. In the mouth, the chocolate melts first, then the soft marzipan spreads, with the pistachio coming through in the aftertaste. This marzipanbrot is not suitable for children or anyone who avoids alcohol, as the ingredients list clearly states alcohol.\u003c\/p\u003e\n\n\u003ch3\u003eWith an espresso, on the dessert plate, at the Advent brunch\u003c\/h3\u003e\n\n\u003cp\u003eSlice the marzipanbrot thinly, preferably with a knife that you have briefly dipped in hot water. One slice pairs particularly well with an espresso or a strong coffee, because the bitterness of the coffee balances the sweetness. At the Advent brunch, place a few slices next to stollen and butter. On a tiered stand among cookies, the decoration on top will immediately catch the eye. As a dessert, pistachio marzipan tastes great with vanilla ice cream, poached pears, or a bowl of fresh figs. A slice is also an interesting addition to a cheese board with mild goat cheese. Wrap cut pieces in foil so that the marzipan stays moist. Store the marzipanbrot in a cool, dry place, away from sunlight and radiators.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cube one slice and sprinkle the cubes with a few chopped pistachios over vanilla ice cream. The second portion of pistachio makes the difference to almond marzipan even more apparent.\u003c\/p\u003e\n\n\u003ch3\u003eMarzipanbrot from the former royal court supplier\u003c\/h3\u003e\n\n\u003cp\u003eSawade was a supplier to the Prussian royal court. The confectionery was founded in Berlin in 1880 and takes its name from Marie de Savadé. Today, Sawade operates in Berlin-Reinickendorf. According to the manufacturer, the marzipanbrote consist only of fine marzipan made according to their own recipe, and the label states that all marzipan products are 100% marzipan raw mass quality. The pistachio variety shows how the house continues to innovate its classic without abandoning the basic recipe of almond, sugar, and dark chocolate. According to Sawade, artificial flavorings, chemical preservatives, and palm oil are not used in the confectionery. The vanilla flavoring and coloring in this marzipanbrot are also of natural origin.\u003c\/p\u003e\n\n\u003ch3\u003eFor pistachio fans and marzipan enthusiasts\u003c\/h3\u003e\n\n\u003cp\u003eThis marzipanbrot is for you if you like pistachios and would like to try classic marzipan a little differently. It is perfect as a gift for hosts who enjoy discovering new things, and as a present for people who already know every almond marzipan. At 125 g, it is enough for several coffee rounds. It is especially nice to give both marzipanbrote together and make the comparison together at the coffee table. This way, you can taste directly what the pistachio changes. You can make a direct comparison with the classic \u003ca href=\"\/en\/products\/marzipanbrot-125g\"\u003eMarzipanbrot with 125 g\u003c\/a\u003e. Fruity instead of nutty is the \u003ca href=\"\/en\/products\/marzipanbrot-orange\"\u003eMarzipanbrot Orange\u003c\/a\u003e. You can find more from the Berlin confectionery at \u003ca href=\"\/en\/collections\/sawade\"\u003eSawade\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The marzipanbrot contains milk, almonds, and pistachios, as well as alcohol, and may contain traces of nuts and soy. This marzipanbrot is not suitable for people with nut allergies.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePistachio fine marzipan under dark chocolate from Berlin – the nutty sister of the classic marzipanbrot.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sawade Berlin","offers":[{"title":"125 g","offer_id":59215948906828,"sku":"030SAW2261P","price":9.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marzipanbrot-pistazie-freisteller.png?v=1792082435"},{"product_id":"marzipanbrot-orange","title":"Marzipan Bread Orange","description":"\u003ch2\u003eSawade Marzipanbrot Orange. Orange fine marzipan bread with dark chocolate, fruity and tart, 125 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSawade Marzipanbrot Orange\u003c\/strong\u003e is a loaf of fine orange marzipan coated with dark chocolate containing at least 60% cocoa. It weighs 125 g, contains alcohol and is topped with a small orange garnish. It is made by the Berlin-based Sawade manufactory.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eA Sawade orange marzipan bread\u003c\/strong\u003e is a marzipan loaf whose almond paste is refined with orange juice and orange flavoring and then coated in dark chocolate. It is an afternoon in December, and outside it is already dark by four o'clock. Orange peels are drying on the heater, black tea is steeping in the pot, and a marzipan bread lies on the board. You cut off the first slice, and a fresh citrus note rises alongside the almond scent. In Germany, orange and marzipan are as much a part of the Advent season as stollen and gingerbread. In stollen, they meet as candied orange peel and marzipan strips; here, both are contained in a single loaf. The chocolate provides a tart counterpoint, keeping the whole thing fresh.\u003c\/p\u003e\n\n\u003ch3\u003eAlmond, orange and dark cocoa\u003c\/h3\u003e\n\n\u003cp\u003eThe marzipan first tastes of almond, then fruity orange, with a subtle tartness on the finish. Almonds make up 34% of the ingredients and form the core. The orange flavor comes from 0.7% orange juice concentrate and natural orange-mandarin flavoring, while citric acid adds freshness. The dark chocolate makes up 28% and brings cocoa and bitterness. On top is a garnish of sugar confectionery on a cocoa butter base, colored with carrot and safflower concentrate as well as paprika extract. Ethyl alcohol is also part of the recipe, as indicated on the packaging. If you expect candied orange pieces in the marzipan, you will find a smooth paste with an even orange flavor here.\u003c\/p\u003e\n\n\u003ch3\u003eWith tea, with stollen, on the dessert plate\u003c\/h3\u003e\n\n\u003cp\u003eThe marzipan bread pairs best with black tea, Earl Grey or a mild coffee. Cut it into thin slices with a knife warmed in hot water, and the chocolate will break cleanly. On the Advent plate, it complements stollen and cinnamon stars with a fruity note. As a dessert, place a few slices next to orange segments and a spoonful of mascarpone. A few drops of honey on top, and a dessert for guests is ready in five minutes. Diced, it also tastes delicious over chocolate pudding or a winter salad of oranges and pomegranate seeds. Wrap a cut piece in plastic wrap so that the cut surface does not dry out. Store the marzipan bread in a cool, dry place, away from heaters and direct sunlight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Rub a little fresh orange peel over the slices on the plate. The essential oil from the peel enhances the aroma, and the marzipan bread tastes even fresher.\u003c\/p\u003e\n\n\u003ch3\u003eA Berlin classic with its own recipe\u003c\/h3\u003e\n\n\u003cp\u003eThe history of Sawade began in 1880 with a shop on Unter den Linden. The house took its name from Marie de Savadé. Today, Sawade makes its specialties in a manufactory in Berlin-Reinickendorf. According to the manufacturer, the marzipan breads consist only of fine marzipan made according to their own recipe. The house states that it purchases the raw materials in their natural state and processes them itself. According to the manufactory, it does not use artificial flavorings, chemical preservatives or palm oil. In this marzipan bread, the orange note therefore comes from juice concentrate and natural orange-mandarin flavoring.\u003c\/p\u003e\n\n\u003ch3\u003eFor fans of orange and marzipan\u003c\/h3\u003e\n\n\u003cp\u003eThis marzipan bread is for you if you like candied orange peel in stollen and enjoy marzipan with a fresh note. It is perfect as a gift for an Advent visit, a small present for St. Nicholas Day or for your own tea supply. At 125 g, it lasts for several afternoons. If classic marzipan is sometimes too heavy for you, try this fresher version. Due to the alcohol in the recipe, it is not suitable for children. A nutty alternative is the \u003ca href=\"\/en\/products\/marzipanbrot-pistazie\"\u003ePistachio Marzipan Bread\u003c\/a\u003e. The classic \u003ca href=\"\/en\/products\/marzipanbrot-125g\"\u003eMarzipan Bread with 125 g\u003c\/a\u003e tastes purely of almond. You can find more specialties at \u003ca href=\"\/en\/collections\/sawade\"\u003eSawade\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The marzipan bread contains milk and almonds as well as alcohol and may contain traces of nuts and soy. This marzipan bread is not suitable for those with an almond allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFine orange marzipan under dark chocolate from Berlin – a loaf that tastes of Advent and tea time.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sawade Berlin","offers":[{"title":"125 g","offer_id":59215949463884,"sku":"030SAW2261O","price":9.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marzipanbrot-orange-freisteller.png?v=1792082448"},{"product_id":"adventskalender","title":"Advent calendar","description":"\u003ch2\u003eSawade Advent calendar. Chocolate box calendar for Advent with 24 non-alcoholic chocolates, truffles and specialties, 320 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSawade Advent calendar\u003c\/strong\u003e is a calendar from the Berlin chocolate manufactory Sawade with 24 chocolates, truffles and specialties. The filling is non-alcoholic and ranges from dark chocolate to milk chocolate and white chocolate. Contents: 320 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Sawade Advent calendar\u003c\/strong\u003e is a calendar with 24 doors, behind which one chocolate, truffle or Christmas specialty awaits from December 1 to 24. Every November, the same question arises: Which calendar will really delight adults? For children, it is simple, but for a partner, parents or yourself, it is more difficult. A bar of chocolate divided into 24 pieces quickly becomes monotonous. This calendar solves that with variety. Behind each door is something different, sometimes nougat, sometimes marzipan, sometimes a truffle. The filling is non-alcoholic, so the calendar can also hang in a family household. And the 24 days until Christmas Eve become a little tasting tour through the range of a Berlin manufactory.\u003c\/p\u003e\n\n\u003ch3\u003eTwenty-four times nougat, marzipan and truffles\u003c\/h3\u003e\n\n\u003cp\u003eThe mixture ranges between nutty, chocolatey and festive. According to the ingredients list, it consists of nougat and filled dark chocolate with at least 60% cocoa, milk chocolate with at least 32% cocoa and white chocolate. Almonds make up 10%, hazelnuts 4.1%, plus walnuts, pistachios and coconut flakes. Coffee powder and mocha aroma give one variety a coffee note. Rice Krispies bring crunch, while butter and cream make the truffles soft. Natural bourbon vanilla aroma rounds off the mild fillings. So hardly any day tastes like the one before. Anyone expecting the same favorite chocolate every day will be more surprised than satisfied by the variety.\u003c\/p\u003e\n\n\u003ch3\u003eOne door in the morning, one with coffee\u003c\/h3\u003e\n\n\u003cp\u003eWhether you open the door in the morning or evening is a matter of taste. In the morning, the chocolate accompanies the first coffee, in the afternoon a cup of tea, in the evening perhaps a glass of milk. If there are two of you, share the chocolate with a sharp knife and taste together. Hang or place the calendar in a cool, dry place, away from heaters, fireplaces and sunny windows. A hallway or a cool shelf in the living room is well suited. This keeps the chocolates in shape until December 24. For children in the household, you can also use the calendar as a joint ritual: Every day a different family member may open the door and distribute the chocolate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Write down the variety every day and give it a score from one to five. On Christmas Eve, you will know your favorite chocolate and know which box comes next on your table.\u003c\/p\u003e\n\n\u003ch3\u003eA calendar from a house with a long history\u003c\/h3\u003e\n\n\u003cp\u003eIn 1880, Sawade opened its first shop in Berlin, Unter den Linden. The house was also a purveyor to the Prussian court. Since the end of 2013, Melanie and Benno Hübel have been running the manufactory in Berlin-Reinickendorf, where the chocolates are made by hand according to the manufacturer. According to Melanie Hübel, the range includes more than 300 chocolates and truffles, plus its own Christmas range. The calendar brings a selection from this range into your home in 24 small portions. The design of the packaging and brand image is Melanie Hübel's, who shapes the appearance of Sawade as a trained graphic designer.\u003c\/p\u003e\n\n\u003ch3\u003eFor adults, families and chocolate lovers\u003c\/h3\u003e\n\n\u003cp\u003eThis calendar is for you if you want to make a little joy for yourself or a loved one every morning for 24 days. It is suitable for partners, parents, grandparents and families where everyone enjoys a little snack. Anyone who does not yet know Sawade will get to know many varieties at once here. For the time after Christmas, there is the \u003ca href=\"\/en\/products\/pralinenschachtel-alkoholfrei\"\u003enon-alcoholic chocolate box\u003c\/a\u003e. Round chocolates for the Advent season are found in the \u003ca href=\"\/en\/products\/gemischte-schokokugeln-alkoholfrei-10-st\"\u003enon-alcoholic mixed chocolate balls\u003c\/a\u003e. You can find everything from \u003ca href=\"\/en\/collections\/sawade\"\u003eSawade\u003c\/a\u003e on the manufacturer's website. The calendar is a seasonal product for the Advent season.\u003c\/p\u003e\n\n\u003cp\u003eNote: The calendar contains milk, almonds, hazelnuts, walnuts, pistachios and wheat (contains gluten) and may contain traces of soy. It is not suitable for those with nut allergies or celiac disease.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTwenty-four non-alcoholic Berlin chocolates and truffles – an Advent calendar for everyone who looks forward to a door every day.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sawade Berlin","offers":[{"title":"320 g","offer_id":59215951102284,"sku":"030SAW12212","price":59.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/adventskalender-freisteller.png?v=1792082464"},{"product_id":"weihnachtspastete","title":"Christmas pâté","description":"\u003ch2\u003eSawade Christmas Pastry. Layered pastry with brittle, nougat, truffle and marzipan, 250 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSawade Christmas Pastry\u003c\/strong\u003e is a layered pastry for the Advent season. Feuilletine brittle, almond nougat, rum and cream truffle, maraschino cherries and toasted marzipan are layered together, encased in dark and milk chocolate. It weighs 250 g and contains alcohol.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eThe Advent cookie plate thrives on variety: cinnamon stars, vanilla crescents, a piece of gingerbread here, a speculoos cookie there. \u003cstrong\u003eSawade's Christmas Pastry\u003c\/strong\u003e provides a counterpoint to this. It is a single piece that you slice, yet brings many flavors together at once. It is built like a small layered cake. Brittle and nougat provide nuttiness and crunch, while a truffle layer with cream and Jamaican rum melts in the mouth. Maraschino cherries add fruitiness, complemented by toasted marzipan. The pastry is part of Sawade's Christmas range and is a seasonal product.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: nutty, creamy, with cherry and rum\u003c\/h3\u003e\n\n\u003cp\u003eThe pastry tastes of different flavors in stages. The feuilletine brittle breaks delicately and tastes of caramelized almonds. The almond nougat is soft and nutty. The truffle layer melts creamily and brings the warmth of Jamaican rum. The cherries add a fruity, slightly tart accent. The toasted marzipan contributes delicate roasted notes, and the chocolate brings everything together. The alternation between crispy and soft layers makes every slice varied.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the ingredients list, the pastry contains 15 percent almonds, 8.4 percent cherries, 7.5 percent hazelnuts and 6.8 percent cream. Maraschino makes up 4.9 percent, Jamaican rum 1 percent, and ethyl alcohol is also included. It is not intended as a quick snack. It is rich and substantial and belongs on the coffee table.\u003c\/p\u003e\n\n\u003ch3\u003eServing: in narrow slices with coffee and tea\u003c\/h3\u003e\n\n\u003cp\u003eSlice the pastry into narrow pieces like a cake. A knife with a thin blade, briefly dipped in hot water and dried, glides more easily through the brittle and marzipan. For a group of four people, a quarter of the pastry is plenty, as it is rich. It pairs well with coffee, black tea or a glass of cold milk. After Christmas dinner, a thin slice with an espresso can replace dessert. On a tiered stand next to stollen and cookies, it reveals its layers when sliced.\u003c\/p\u003e\n\n\u003cp\u003eStore the pastry in a cool, dry place. Once cut, cover the cut surface with foil and eat it within a few days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve the pastry on the third Sunday of Advent instead of a cake. With a few mandarins and a pot of tea on the side, the afternoon is sorted.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: a Christmas classic with Berlin truffle\u003c\/h3\u003e\n\n\u003cp\u003eWhen asked about his favorite Sawade variety, Benno Hübel named the rum and cream truffle, a classic among the house's truffles. Hübel runs the Berlin manufactory together with Melanie Hübel. A rum and cream truffle mixture also forms one of the layers of the pastry. Thus, this Christmas piece contains part of the truffle range that the manufactory cultivates all year round.\u003c\/p\u003e\n\n\u003cp\u003eFor the Christmas season, Sawade puts together its own seasonal range. This includes chocolates with mulled wine, baked apple or speculoos filling, marzipan bread and, of course, the layered Sawade cake. The entire range is made in Reinickendorf in northern Berlin. The dark chocolate in the pastry contains at least 60 percent cocoa, while the milk chocolate contains at least 32 percent.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for Advent hosts and lovers of layered cakes\u003c\/h3\u003e\n\n\u003cp\u003eThe pastry is for anyone who has guests during Advent. With it, you can offer something special with coffee without baking yourself. It is suitable as a gift for a Christmas visit and as a sweet conclusion to a festive meal. If there is no time to bake in December, a cake can still be served. The \u003ca href=\"\/en\/products\/torte-pastete-in-geschenkbox\"\u003ecake in the gift box\u003c\/a\u003e has the same ingredients list. A classic counterpart made of fine marzipan is the \u003ca href=\"\/en\/products\/marzipanbrot-250g\"\u003e250 g marzipan bread\u003c\/a\u003e. You can find everything from Berlin on our page for \u003ca href=\"\/en\/collections\/sawade\"\u003eSawade\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergy information: The pastry contains milk and tree nuts, namely almonds, hazelnuts and pistachios. According to the label, traces of tree nuts and soy may be present. As it contains maraschino, Jamaican rum and ethyl alcohol, the pastry is not suitable for children.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA layered Christmas pastry from the Berlin manufactory Sawade, 250 g, to slice on an Advent afternoon.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sawade Berlin","offers":[{"title":"250 g","offer_id":59215952707916,"sku":"030SAW2215","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weihnachtspastete-freisteller.png?v=1792082540"},{"product_id":"marzipanbrot-250g","title":"Marzipan Bread 250g","description":"\u003ch2\u003eSawade Marzipanbrot 250 g. A loaf of premium marzipan with dark chocolate, 40 percent almonds.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSawade Marzipanbrot\u003c\/strong\u003e is a loaf of premium marzipan coated with dark chocolate containing at least 60 percent cocoa. Almonds make up 40 percent of the weight, chocolate 24 percent. The loaf weighs 250 g and comes from the Berlin-based Sawade manufactory.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eMarzipan potatoes are a single bite, marzipan sticks a quick snack on the go. \u003cstrong\u003eA Sawade marzipan loaf\u003c\/strong\u003e, on the other hand, is a whole loaf that you slice like a small loaf of bread. This form has given the classic its name. The core consists of premium marzipan, made from almonds, sugar, water, and invert sugar syrup. The outside is coated with dark chocolate made from cocoa mass, sugar, cocoa butter, and lecithins. At 250 g, the loaf is large enough for an entire coffee gathering or several evenings during Advent. Compared to the \u003ca href=\"\/en\/products\/marzipanbrot-125g\"\u003e125 g marzipan loaf\u003c\/a\u003e, it has a slightly lower chocolate content, so the marzipan is more prominent.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: juicy almond beneath dark chocolate\u003c\/h3\u003e\n\n\u003cp\u003eThe premium marzipan has a pronounced almond flavor, sweet yet full-bodied. It is soft and juicy and melts slowly on the tongue. The dark chocolate sets a clear framework with its tart cocoa note. This creates a balance of sweetness and bitterness that makes a good marzipan loaf. With 40 percent almonds, the almond content is high, which you can taste in the full, slightly nutty sweetness. At room temperature, the marzipan releases its aroma best; when cold, it feels firmer and more reserved.\u003c\/p\u003e\n\n\u003cp\u003eThe list of ingredients is short and clear. No added flavorings are listed; almond and cocoa carry the loaf alone. Anyone expecting a loaf with icing or powdered sugar will find a simple, dark version here.\u003c\/p\u003e\n\n\u003ch3\u003eServing: sliced for stollen, tea, and Advent coffee\u003c\/h3\u003e\n\n\u003cp\u003eSlice the loaf into pieces just under one centimeter thick. A blade dipped in hot water and wiped dry beforehand allows the chocolate to break more cleanly. This keeps the dark edge of each slice beautifully smooth. On an Advent platter, it looks great alongside stollen, Spekulatius, and Zimtsterne. One slice per person is enough for an afternoon cup of tea or coffee. After a festive meal, a thin slice with an espresso makes a light finish instead of a full dessert. To give it as a gift, wrap the loaf in butter paper and tie a string around it—it suits the name.\u003c\/p\u003e\n\n\u003cp\u003eStore the loaf in a cool, dry place. Wrap the cut side airtight to keep the marzipan juicy at the cut surface.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cube a slice and add the pieces to the filling of baked apples. In the oven, the marzipan becomes soft, and the chocolate melts into the apple juice.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: premium marzipan according to an original Berlin recipe\u003c\/h3\u003e\n\n\u003cp\u003eAccording to Sawade, its marzipan loaves are made exclusively from premium marzipan according to its own in-house recipe. The same applies to the marzipan potatoes, which have a thin coating of chocolate. Both are considered Sawade specialties for the Christmas season.\u003c\/p\u003e\n\n\u003cp\u003eThe loaf is made in Berlin-Reinickendorf, where the manufactory produces its pralines and seasonal items. The company was founded in Berlin in 1880. The recipe consists of just a few ingredients: almonds, sugar, water, and invert sugar syrup for the core, plus dark chocolate.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for marzipan lovers and long Advent evenings\u003c\/h3\u003e\n\n\u003cp\u003eThe loaf is for anyone who likes pure marzipan and prefers dark chocolate to milk chocolate. It is suitable as a gift for an Advent visit and for people who simply expect marzipan at Christmas. As a greeting in a Christmas parcel for family living far away, it is compact and robust. Those who enjoy baking can cut it into cubes for yeast pastries. For children who like marzipan, a thin slice makes a lovely Advent dessert. The bite-sized version on the same theme is the \u003ca href=\"\/en\/products\/edelmarzipan-kartoffeln\"\u003epremium marzipan potatoes\u003c\/a\u003e. You can see all the specialties on our \u003ca href=\"\/en\/collections\/sawade\"\u003eSawade\u003c\/a\u003e page.\u003c\/p\u003e\n\n\u003cp\u003eAllergy notice: The loaf contains almonds, which are tree nuts. According to the label, traces of milk, tree nuts, and soy may be present. It is not suitable for those with a nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA loaf of premium marzipan with dark chocolate from the Berlin-based Sawade manufactory, 250 g, to slice for an Advent platter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sawade Berlin","offers":[{"title":"250 g","offer_id":59215954706764,"sku":"030SAW2268","price":15.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marzipanbrot-250g-freisteller.png?v=1792082567"},{"product_id":"schokokugeln-bratapfel-5-st","title":"Chocolate Truffles Baked Apple 5 pcs.","description":"\u003ch2\u003eSawade Baked Apple Chocolate Balls 5 pcs. Milk chocolate balls with a soft butter truffle filling and baked apple flavor, five pieces for the winter season.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSawade Baked Apple Chocolate Balls 5 pcs.\u003c\/strong\u003e are five balls made of milk chocolate with at least 32% cocoa. Inside is a soft truffle mass with 13% butter, vanilla, and baked apple flavor. The bag weighs 80 g and belongs to the Christmas assortment of the Berlin confectionery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eBaked apple belongs to winter, but not every evening leaves time for the oven, coring, and vanilla sauce. \u003cstrong\u003eBaked Apple Chocolate Balls by Sawade\u003c\/strong\u003e take the flavor of this dessert and bring it into a praline. The shell consists of milk chocolate, making up 63% of the ball. Beneath it lies a soft filling of butter, sugar, cocoa butter, and milk powder. According to the ingredients list, it gets its baked apple character from flavorings, vanilla, and a little citric acid. A little almond paste, caramel sugar syrup, and carrot concentrate are also on the list. Each ball weighs approximately 16 g.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Vanilla, butter, and a warm apple note\u003c\/h3\u003e\n\n\u003cp\u003eWith the first bite, you taste mild milk chocolate, then comes the filling with butter and vanilla. The apple note shows itself in the background, accompanied by a light acidity. The truffle mass is soft and melts quickly. The butter leaves a round, warm impression that reminds of baked goods from the oven.\u003c\/p\u003e\n\n\u003cp\u003eThis ball is sweet and mild, completely different from the dark varieties with dark chocolate. Apple pieces are not on the ingredients list. Anyone expecting a fruit filling with real apple pieces is mistaken here. The flavor comes from flavoring, vanilla, and acidity, the texture is creamy like a truffle.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: with cocoa, with vanilla ice cream, on the cookie plate\u003c\/h3\u003e\n\n\u003cp\u003eThe ball goes well with a cup of cocoa because the milk notes of the drink and chocolate come together. On the cookie plate, it brings variety alongside cinnamon stars and speculoos. Eat it at room temperature, then the truffle mass is at its softest.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick dessert, slice a ball into fine slices and place it on a scoop of vanilla ice cream. In the cold, the filling becomes slightly firmer, and the chocolate cracks. This creates a small winter dessert in two minutes. Store the bag cool and dry, away from the heater.\u003c\/p\u003e\n\n\u003cp\u003eOn a winter table with baked apples from the oven, the balls are a little flourish. One lies next to every plate, and in the end, everyone compares how close the praline comes to the real dessert. It also goes well with a mug of warm apple juice with cinnamon, because the drink picks up the apple note of the filling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Combine the baked apple balls with the \u003ca href=\"\/en\/products\/schokokugeln-vanille-karamell-5-st\"\u003eVanilla Caramel Chocolate Balls\u003c\/a\u003e. Together they make a small plate with two light, mild winter varieties.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: a winter variety from northern Berlin\u003c\/h3\u003e\n\n\u003cp\u003eBaked apple is a typical winter variety, and at Sawade, it belongs exactly to this season. Melanie Hübel, who has run the house since the end of 2013 with Benno Hübel, counts the chocolate balls as part of the Christmas assortment. The confectionery expressly calls pralines with baked apple among its specialties for the Christmas season, alongside mulled wine and speculoos.\u003c\/p\u003e\n\n\u003cp\u003eThe balls are made in Berlin-Reinickendorf, where Sawade makes its pralines by hand. According to the ingredients list, the fat is provided by butter, cocoa butter, and milk. Sawade's beginnings date back to 1880. In this year, the confectionery was founded in Berlin, its first shop was on Unter den Linden.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for everyone who likes it mild and soft in winter\u003c\/h3\u003e\n\n\u003cp\u003eThese balls are suitable for everyone who likes milk chocolate. Anyone looking for something fruity in Advent is in the right place. Children who like to eat milk chocolate will also enjoy them, because no alcoholic ingredients are on the list. They are a friendly greeting for people who like to bake, and a gift for an Advent visit. Anyone who wants to give away several varieties will find more balls and boxes in the \u003ca href=\"\/en\/collections\/sawade\"\u003eSawade selection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The balls contain milk and almond paste (nuts) and may contain traces of other nuts and soy according to the manufacturer. They are not suitable for people with a milk or nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFive milk chocolate balls with baked apple truffle from Berlin – for winter evenings when the oven can stay cold.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sawade Berlin","offers":[{"title":"80 g","offer_id":59215956115788,"sku":"030SAW4378","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schokokugeln-bratapfel-5-st-freisteller.png?v=1792082626"},{"product_id":"marzipan-auslese","title":"Marzipan Selection","description":"\u003ch2\u003eSawade Marzipan Auslese. Marzipan chocolates in five varieties with walnuts, pistachios and rum-soaked sultanas, predominantly in dark chocolate.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSawade Marzipan Auslese\u003c\/strong\u003e is a selection of ten marzipan chocolates in five varieties, two of each, from the Berlin confectionery manufactory Sawade. The fillings are based on premium marzipan, complemented by walnuts, pistachios, sultanas and spirits. Total weight: 115 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eMany people know marzipan as a Christmas bread or as a cocoa-dusted marzipan potato, but almond paste can offer much more. \u003cstrong\u003eSawade's Marzipan Auslese\u003c\/strong\u003e shows how versatile premium marzipan is as a chocolate filling. Ten chocolates contain five different varieties, two of each. Most are coated in dark chocolate, while a smaller number are coated in milk chocolate. According to the ingredients list, walnuts, pistachios and sultanas complement the almond paste. Small amounts of Jamaican rum, brandy and kirschwasser also add their own distinctive notes to the individual varieties. The chocolates come in a blister pack, each in its own compartment. This keeps them in shape and makes them easy to sample side by side.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Almond as the base note, with nut and rum accents\u003c\/h3\u003e\n\n\u003cp\u003eThe selection tastes of almond and dark chocolate, with nut or rum-soaked fruit notes depending on the variety. According to the ingredients list, almonds make up 24% of the total mixture, making them the most important ingredient after sugar. Dark chocolate with at least 60% cocoa coats most of the chocolates, accounting for 32% of the total. The bitter chocolate pairs well with the sweet marzipan because it does not add extra sweetness. Walnuts add a slightly bitter, buttery note, accounting for 4.4% of the mixture. Pistachios add a delicate green accent at 1.4%. The sultanas soaked in Jamaican rum provide a fruity, warm variety. Brandy and kirschwasser give other fillings a spirited depth. If you are looking for marzipan without spirits, marzipan bread is a better choice, as its ingredients list does not contain any alcoholic ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eServing suggestions: with espresso, with tea, as a host gift\u003c\/h3\u003e\n\n\u003cp\u003eThe selection is best enjoyed during quiet moments after a meal. Serve it with espresso or moka after dinner, and the roasted notes will complement the almond. In the afternoon, the dark chocolates make a good contrast to a pot of black tea. As a host gift, the selection is small but varied, with five different varieties. To allow each variety to shine, it is best to sample them with short breaks and a sip of water in between. Store the chocolates in a cool, dry place, protected from pressure, sunlight and odours by their blister pack.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e If you particularly enjoy almond paste, try the \u003ca href=\"\/en\/products\/marzipanbrot-125g\"\u003emarzipan bread\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/edelmarzipan-kartoffeln\"\u003epremium marzipan potatoes\u003c\/a\u003e. This is another way to enjoy Sawade marzipan without any filling.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Premium marzipan from the Berlin confectionery manufactory\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the label, all Sawade marzipan products are made with 100% premium marzipan paste. The selection is made in the manufactory in Berlin-Reinickendorf, where Sawade makes its chocolates by hand. The company has a long history in Berlin: it was founded in 1880, and its first shop opened on Unter den Linden. The name is a reminder of Marie de Savadé. Later, Sawade was a purveyor to the Prussian court. Melanie and Benno Hübel have run the manufactory since the end of 2013, and Melanie Hübel is also responsible for the packaging design. According to the manufacturer, the company does not use artificial flavours, chemical preservatives or palm oil. Accordingly, natural vanilla flavouring is listed in the selection.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for marzipan connoisseurs and after-dinner treats\u003c\/h3\u003e\n\n\u003cp\u003eThe selection is ideal for anyone who appreciates marzipan in its finest form. It makes a lovely gift for people who enjoy dark chocolate and almond paste, all year round, regardless of the season. You can find all Sawade marzipan specialities at \u003ca href=\"\/en\/collections\/sawade\"\u003eSawade\u003c\/a\u003e. According to the label, the selection contains alcohol, including Jamaican rum, brandy, kirschwasser and ethyl alcohol. It is therefore not suitable for children or anyone who avoids alcohol.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: Contains milk and nuts (almonds, walnuts, pistachios). May contain traces of nuts and soya.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTen marzipan chocolates in five varieties from Berlin – for an after-dinner espresso and for anyone who wants to discover the finest side of almond paste.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sawade Berlin","offers":[{"title":"115 g","offer_id":59215964668236,"sku":"030SAW12589","price":11.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marzipan-auslese-freisteller.png?v=1792082752"},{"product_id":"bonbonniere-adventskranz","title":"Bonbonniere Advent wreath","description":"\u003ch2\u003eSawade Bonbonniere Advent Wreath. Round chocolate box with truffle stars and chocolates in three types of chocolate, some with cognac and Marc de Champagne.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSawade Bonbonniere Advent Wreath\u003c\/strong\u003e is a round box from the Berlin confectionery house Sawade, filled with truffles and chocolates for the Advent season. The assortment includes dark, milk and white chocolate, with some fillings containing cognac, Marc de Champagne or coffee. Net weight 305 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eFour candles, four Sundays, and a round at the coffee table for each of them. \u003cstrong\u003eSawade's Bonbonniere Advent Wreath\u003c\/strong\u003e is a chocolate box designed to accompany you through these weeks. A bonbonniere is traditionally a container for sweets, and Sawade fills its round box with truffles and chocolates. According to our product data, it contains 25 pieces, 15 of which are truffle stars and 10 chocolates. With 305 g of contents, the box is perfect for several Advent Sundays, provided you close it after each round. Because it is round, it sits on the table like a small chocolate wreath. And when it is empty, the box can be used for cookies, sewing thread or Christmas cards.\u003c\/p\u003e\n\n\u003ch3\u003eFlavours: butter, cream, coffee and a hint of cognac\u003c\/h3\u003e\n\n\u003cp\u003eThe Advent wreath assortment tastes warm and creamy, with notes of coffee, nuts or spirits depending on the variety. The ingredients list specifies 7.5% butter and 4.8% cream, which give the soft truffle fillings their texture. Coffee powder and natural mocha flavouring give some varieties a roasted note. Cognac (0.8%) and Marc de Champagne (0.3%) are included in small quantities and add depth to individual truffles. Almonds, walnuts and hazelnuts add nutty accents. Dark chocolate with at least 60% cocoa makes up 27% of the assortment, milk chocolate 24% and white chocolate 14%. This means the dark chocolate is slightly dominant without overshadowing the lighter varieties. If you are looking for chocolates without any spirits, this box is not for you.\u003c\/p\u003e\n\n\u003ch3\u003eUses: for Advent gatherings, with tea or as a gift\u003c\/h3\u003e\n\n\u003cp\u003eThe bonbonniere is at its best when it has a permanent place during Advent. Place it next to the Advent wreath on the first Sunday and open it for afternoon coffee. Everyone at the table can take one truffle star and one chocolate, and then the lid can be replaced. The mocha varieties are particularly well suited to tea or a latte. As a gift for an Advent invitation, the round box is a present that can be put straight on the table. Store it in a cool, dry place in between, so not directly next to a heater or burning candles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e If you would like a treat every day during Advent, take a look at the \u003ca href=\"\/en\/products\/adventskalender\"\u003eSawade Advent calendar\u003c\/a\u003e. For even more choice, there is the \u003ca href=\"\/en\/products\/bonbonniere-weihnachten-engel-355g\"\u003eBonbonniere Christmas »Angel«\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: a Berlin confectionery house with a flair for design\u003c\/h3\u003e\n\n\u003cp\u003eMelanie and Benno Hübel have run the Sawade confectionery house since the end of 2013. Melanie Hübel, a trained graphic designer, is responsible for the packaging design, and tins like this bonbonniere reflect their commitment to design. The chocolates are handmade in the confectionery house in Berlin-Reinickendorf. The company's history dates back to 1880. At that time, the first shop opened on Unter den Linden, named after Marie de Savadé. Later, Sawade became a purveyor to the Prussian court. The bonbonniere is part of the Christmas range and is one of the festive tins Sawade offers to accompany the Advent season.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for Advent gatherings and chocolate lovers\u003c\/h3\u003e\n\n\u003cp\u003eThe bonbonniere is perfect for anyone who enjoys having guests during Advent or is invited to someone else's home. It makes a gift for parents, godparents or colleagues who enjoy fine truffles. If you like comparing different varieties, there is plenty of choice here, from creamy truffles to varieties with coffee. You can find more boxes and tins at \u003ca href=\"\/en\/collections\/sawade\"\u003eSawade\u003c\/a\u003e. According to the label, the assortment contains alcohol, including cognac, Marc de Champagne and ethyl alcohol. It is therefore not suitable for children or anyone who avoids alcohol.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: Contains milk and nuts (almonds, walnuts, hazelnuts). May contain traces of nuts and soy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA round box full of truffles and chocolates from Berlin – for Advent Sundays at the coffee table and everyone who enjoys celebrating the weeks before Christmas.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sawade Berlin","offers":[{"title":"305 g","offer_id":59215965159756,"sku":"030SAW1267","price":49.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bonbonniere-adventskranz-freisteller.png?v=1792082761"},{"product_id":"edelmarzipan-kartoffeln","title":"Premium Marzipan Potatoes","description":"\u003ch2\u003eSawade Premium Marzipan Potatoes. Premium marzipan potatoes made with 51% almonds, thinly coated in dark chocolate.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSawade Premium Marzipan Potatoes\u003c\/strong\u003e are small marzipan balls made with 51% almonds. Instead of being rolled in cocoa powder, they feature a thin coating of dark chocolate. The 102 g package contains a traditional Christmas specialty from Berlin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eMost people know marzipan potatoes with a dusty layer of cocoa that leaves a residue on the fingers. Sawade's \u003cstrong\u003ePremium Marzipan Potatoes\u003c\/strong\u003e take a different approach. The ingredients list specifies dark chocolate for the coating, with no mention of cocoa powder. The dark chocolate contains at least 60% cocoa and accounts for just 1% of the weight. Beneath it lies premium marzipan made according to the company's own recipe. According to the ingredients list, almonds make up 51% of the contents, along with sugar, water, and invert sugar syrup. The label also states: All marzipan products contain 100% premium marzipan paste. The package weighs 102 g and contains approximately twelve pieces.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Pure almond, with a hint of dark chocolate\u003c\/h3\u003e\n\n\u003cp\u003eWith the first bite, you will notice the difference compared to a cocoa-dusted marzipan potato. The surface is smooth and barely noticeable, releasing a subtle cocoa note. Beneath it, the marzipan is dense, moist, and distinctly almond-flavored. The sweetness is pronounced, but the almond flavor takes center stage.\u003c\/p\u003e\n\n\u003cp\u003eThe dark chocolate adds a delicate bitter note that complements the marzipan. No added flavoring is listed in the ingredients; the flavor comes from almonds, sugar, and cocoa. According to the ingredients list, the marzipan contains ethyl alcohol, although the label does not state the alcohol content by volume. Those accustomed to marzipan potatoes with intensely bitter cocoa powder will find this version milder.\u003c\/p\u003e\n\n\u003ch3\u003eServing suggestions: on the festive platter, with coffee, or as a gift\u003c\/h3\u003e\n\n\u003cp\u003eMarzipan potatoes belong on the festive platter, alongside gingerbread, Spekulatius, and nuts. The chocolate coating keeps fingers clean, even when several people help themselves. Two or three pieces per person are enough for coffee on Advent Sunday.\u003c\/p\u003e\n\n\u003cp\u003eAs a small gift for a Christmas party or a surprise in a parcel sent home, they are quick to give away. The almond flavor pairs well with a glass of tea with orange or a strong espresso. Store the package in a cool, dry place and keep it tightly sealed so the marzipan remains moist.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e If you enjoy marzipan in larger pieces, try it with the \u003ca href=\"\/en\/products\/marzipanbrot-125g\"\u003eMarzipan Bread\u003c\/a\u003e with a dark chocolate coating. This way, you can enjoy two classic Christmas treats from the same workshop side by side.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Premium marzipan from Berlin-Reinickendorf\u003c\/h3\u003e\n\n\u003cp\u003eSawade's marzipan bread and marzipan potatoes are made with premium marzipan according to the company's own recipe. They are produced in the workshop in Berlin-Reinickendorf, where the company continues to work by hand. The potatoes receive their thin chocolate coating in the Berlin workshop. The manufacturer states that it does not use artificial flavorings, chemical preservatives, or palm oil.\u003c\/p\u003e\n\n\u003cp\u003eThe company's history dates back to 1880, when its first shop opened in Berlin, and it served as a purveyor to the Prussian court. To this day, marzipan remains one of the specialties Sawade offers for the Advent season, alongside marzipan bread and filled chocolate balls. Melanie and Benno Hübel have run the company since late 2013. The premium marzipan potatoes are a Christmas specialty and are available seasonally.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for marzipan lovers who prefer a classic yet refined treat\u003c\/h3\u003e\n\n\u003cp\u003eThe potatoes are perfect for anyone who loves marzipan and values a high almond content. They are ideal for the family Christmas platter and as a gift for those who grew up with marzipan. A mixed selection with walnuts and pistachios can be found in the \u003ca href=\"\/en\/products\/marzipan-auslese\"\u003eMarzipan Selection\u003c\/a\u003e. Marzipan and chocolates from the same workshop are available from \u003ca href=\"\/en\/collections\/sawade\"\u003eSawade\u003c\/a\u003e. Due to the ethyl alcohol, the potatoes are not suitable for children or anyone who avoids alcohol.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: According to the ingredients list, the marzipan potatoes contain almonds. They may also contain traces of soy, milk, and other tree nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePremium marzipan with 51% almonds, thinly coated in chocolate – the marzipan potato for the festive platter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sawade Berlin","offers":[{"title":"102 g","offer_id":59215972172108,"sku":"030SAW2254","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/edelmarzipan-kartoffeln-freisteller.png?v=1792082884"},{"product_id":"calidum-apfel-holunder-punsch-alkoholfrei","title":"Calidum Apple-Elderberry Punch non-alcoholic","description":"\u003ch2\u003eKohl Calidum non-alcoholic apple-elderberry punch. Non-alcoholic punch made from apple and elderberry juice with star anise and cinnamon – spicy, full-bodied and made for warming up.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKohl Calidum non-alcoholic apple-elderberry punch\u003c\/strong\u003e is a fruit juice punch made from 80% apple juice and 20% elderberry juice with star anise and cinnamon. It comes from Thomas Kohl from Unterinn am Ritten, South Tyrol. The 750 ml bottle is non-alcoholic, with 0.0% ABV according to the product data.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCalidum apple-elderberry punch by Kohl\u003c\/strong\u003e is the winter drink among the juices from the Ritten. The name comes from Latin and means something like warm. That is also how you should drink it. Making punch in your own pot takes time: heat the juice, weigh out the spices, let it steep, strain it. With Calidum, that is already done; star anise and cinnamon are already in the bottle. You just have to heat it up. The base is pure fruit juice, so everyone at the table can join in. The apple provides sweetness and freshness, while the elderberry juice adds a deep colour and a tart spiciness. According to the manufacturer, Kohl does not add sugar to his juices; the sweetness comes from the fruit. Calidum is part of the CUVÉE range.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eCalidum tastes fruity, spicy and full-bodied, with a gentle sweetness and a long finish. In the glass, it is almost pitch black.\u003c\/p\u003e\n\n\u003cp\u003eEven as it heats up, the aroma of star anise and cinnamon fills the kitchen. In the mug, the spices blend with the dark fruit of the elderberry. The apple makes it approachable and gives the berry elegance. The spices remain in the background and round out the flavour rather than dominating. The finish is long and warm. Anyone expecting a heavily sweetened children's punch made from syrup will find Calidum significantly fruitier and spicier. It can also be enjoyed cold, which brings out the elderberry and tartness more strongly.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eHeat Calidum slowly in a pot until it steams but does not boil. Around 60 to 70 °C is ideal, keeping the spices delicate and the fruit fresh. Serve it in pre-warmed mugs or heat-resistant glasses, preferably with an orange slice or a cinnamon stick.\u003c\/p\u003e\n\n\u003cp\u003ePunch goes perfectly with an Advent platter of gingerbread, Spekulatius, and cinnamon stars. It also pairs well with baked apples, a slice of Stollen, or Kaiserschmarrn with plum compote. After a winter walk, it is the drink everyone looks forward to. Store the unopened bottle in a cool, dark place. Once opened, keep it in the refrigerator and drink it within a few days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e During an Advent visit, put a pot of Calidum on the lowest heat setting. This way, everyone can pour themselves a refill, and the kitchen will smell of cinnamon all afternoon.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eCalidum comes from the Troidner orchard in Unterinn, where Thomas Kohl grows his mountain apples. His family has lived on the Ritten for generations and knows mountain life. The apple orchards reach almost 1,000 metres above sea level. There, sunny days and cool nights alternate, and the apples ripen slowly. With Calidum, Kohl has expanded his Cuvées to include a drink for the cold season that contains spices as well as fruit.\u003c\/p\u003e\n\n\u003cp\u003eKohl picks the apples by hand, one by one, only when they are fully ripe. At the orchard, they are washed, ground, and pressed just a few hours after harvest. The punch is made shelf-stable through gentle pasteurisation; according to the manufacturer, no preservatives or additives are used. The pomace left over from pressing is fed to cows in the village, and their manure later fertilises the apple orchards.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eKohl Calidum non-alcoholic apple-elderberry punch is for anyone who wants a hot drink with spices in winter without the alcohol. It is perfect for an Advent afternoon, a fire pit in the garden, or a Christmas market at home. Children, drivers, and adults can all enjoy the same drink in their mug. According to the manufacturer, Kohl's juices are gluten-free and bear the European Vegetarian Union's vegan seal. The ingredients list includes apple, elderberry, star anise, and cinnamon, so none of the 14 main allergens. Cold and just as dark, the \u003ca href=\"\/en\/products\/apfelsaft-mit-johannisbeere\"\u003eapple juice with blackcurrant\u003c\/a\u003e is floral rather than berry-like, while the \u003ca href=\"\/en\/products\/apfelsaft-mit-holunderbluete\"\u003eapple juice with elderflower\u003c\/a\u003e is floral. You can find all the juices on our page for \u003ca href=\"\/en\/collections\/thomas-kohl-bergapfelsaft\"\u003eKohl Mountain Apple Juice\u003c\/a\u003e. Calidum is not suitable for anyone looking for a classic alcoholic mulled wine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple, elderberry, star anise, and cinnamon, 750 ml of non-alcoholic punch from the Ritten – hot in the mug for Advent, winter evenings, and the whole family.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kohl Bergapfelsaft","offers":[{"title":"750 ml","offer_id":59223955374412,"sku":"026KOH75115","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kohl-bergapfelsaft-calidum.png?v=1792146358"},{"product_id":"spekulatius-sirup-brut","title":"Speculoos Syrup Brut","description":"\u003ch2\u003eBacanha Spekulatius Syrup Brut. Biscuit syrup with a hint of cinnamon – sweet, spicy and made for coffee with milk, hot chocolate and desserts.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Spekulatius Syrup Brut\u003c\/strong\u003e is a biscuit syrup made from cane sugar, water and flavoring, blended by the Bacanha syrup manufactory in the Paris region. The non-alcoholic 400 ml glass bottle makes about 20 cups. No coloring, not a ready-made drink, no organic certification – a concentrate that you dilute to taste.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpekulatius syrup by Bacanha\u003c\/strong\u003e is called Sirop Speculoos Brut by the manufacturer, where it is listed among the nut and confectionery varieties. Speculoos is the French and Flemish name for the thin, crispy spiced biscuit known as Spekulatius in Germany. What is a biscuit syrup? A syrup that brings the taste of a biscuit in liquid form, so that it distributes evenly in milk or coffee. Bacanha simply calls the recipe itself and describes it with the taste of cinnamon and a delicate, sweet aroma. Three ingredients are listed on the label: cane sugar, water and flavoring. Cane sugar is listed first, so the syrup is primarily a sweetener with a clear spice profile.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: cinnamon at the forefront, followed by the sweetness of biscuits\u003c\/h3\u003e\n\n\u003cp\u003eThe Spekulatius syrup tastes of cinnamon and the caramel sweetness of a freshly baked cookie.\u003c\/p\u003e\n\n\u003cp\u003eStraight from the spoon, it is very sweet and concentrated, as it is intended to be diluted. In hot milk, the cinnamon opens up, and the sweetness becomes rounder. In coffee, something similar happens to what happens when you dip a biscuit in your cup: the roasted notes of the espresso and the biscuit note combine. Anyone expecting Spekulatius with strong clove, cardamom or almond will find the syrup too plain. Anyone who likes the cinnamon taste of the biscuit will get it in their cup without the crumbs.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: café spéculoos, hot chocolate and cream for cake\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the syrup for coffee and latte and calls its recipe café spéculoos.\u003c\/p\u003e\n\n\u003cp\u003eAbout 2 cl of syrup is enough for a large cup of coffee with milk. Add it to the cup first, then the espresso and finally the frothed milk. This way, the sweetness distributes itself, and you hardly need to stir. For children and anyone who prefers to avoid caffeine in the evening, the same works with hot milk or hot chocolate. According to the manufacturer, the syrup also works in patisserie: a dash in whipped cream, a spoonful over vanilla ice cream or a little in the batter of a sponge cake. For the holidays, Bacanha also calls it an ingredient for cocktails.\u003c\/p\u003e\n\n\u003cp\u003eThere are 400 ml in the bottle. Store it in a cool, dry place; according to the label, the syrup should be used up within two months of opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Whip cream with a spoonful of Spekulatius syrup and top it on a hot chocolate that you have previously stirred with some \u003ca href=\"\/en\/products\/vanille-sirup\"\u003eVanilla Syrup\u003c\/a\u003e. Cinnamon on top, vanilla on the bottom – a cup for the first cold afternoon.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: a Flemish biscuit, a syrup from the Paris region\u003c\/h3\u003e\n\n\u003cp\u003eFounded in Paris, Bacanha has been blending its syrups since 2013, today in an atelier in Seine-et-Marne.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the name comes from Brazilian Portuguese and means something like beautiful and good. At the same time, it sounds like the Bacchanalia, the ancient festivals in honor of the wine god. The house itself coined the term Sirop Brut for recipes with few ingredients and a clearly defined aromatic profile. With Spekulatius, this is evident in an ingredient list with three items. According to Bacanha, the aromas are developed around Grasse, the center of French fragrance production. Unlike the house's organic varieties, such as vanilla or caramel, this syrup does not carry an organic certification. Which varieties we carry from Bacanha are shown on the \u003ca href=\"\/en\/collections\/bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for the coffee kitchen in autumn and winter\u003c\/h3\u003e\n\n\u003cp\u003eThe Spekulatius syrup is for everyone who likes to give their coffee with milk the taste of biscuits during the dark season. It fits next to the portafilter machine, in the office kitchen and on the breakfast table when there is hot chocolate.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who prefers it after confectionery should try the \u003ca href=\"\/en\/products\/karamell-sirup\"\u003eCaramel Syrup\u003c\/a\u003e from the same house. The Spekulatius syrup is not suitable for anyone who is specifically looking for organic ingredients or wants to consume little sugar, because cane sugar is the main ingredient.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA biscuit syrup with a hint of cinnamon from the Paris region – for coffee with milk, hot chocolate and cream when the days get shorter outside.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":59223959273804,"sku":"026BAC0031","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bacanha-spekulatius-sirup-brut.jpg?v=1792146369"},{"product_id":"prisecco-winterbirnentraum-alkoholfrei","title":"Prisecco Winter Pear Dream non-alcoholic","description":"\u003ch2\u003eJörg Geiger Prisecco Winterbirnentraum alkoholfrei. Seasonal non-alcoholic PriSecco made from pear juice with winter spices – round, mild and finely sparkling.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJörg Geiger Prisecco Winterbirnentraum alkoholfrei\u003c\/strong\u003e is the winter edition of the PriSecco range from Schlat on the Swabian Alb. In the bottle: pear juice with spices and carbonation, 95% total fruit content, 0.0% alcohol, 750 ml. No Prosecco, no sparkling wine, no punch – a sparkling composition for dessert and cheese.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinterbirnentraum by Jörg Geiger\u003c\/strong\u003e is a PriSecco made for the colder months. Behind the registered brand name is a non-alcoholic, sparkling composition: fruit juices from Swabian WiesenObst, refined with herbs, blossoms or spices, and carbonated. In addition to the four classics, the manufactory offers seasonal editions, and Winterbirnentraum is the one for winter. Its base is pear juice. The product description mentions heirloom pear varieties such as Gelbmöstler, Nägelesbirne and Schweizer Wasserbirne. Spices are also added, with notes reminiscent of tonka bean, vanilla and fresh wood. After the Christmas meal comes the apple strudel, and everyone at the table can enjoy a glass that pairs perfectly with spiced pear.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eWinterbirnentraum is round, mild and delicately spiced, with ripe pear at its heart. It sparkles finely in the glass.\u003c\/p\u003e\n\n\u003cp\u003eThe nose first reveals juicy, ripe pear. Behind it emerge wintery notes of tonka bean, vanilla and fresh wood. These aromas are softly reflected on the palate, while the carbonation keeps the whole lively. The sweetness comes from the fruit; according to the ingredients list, only pear juice, spices and carbonation are listed on the label. Anyone expecting a tart, dry aperitif will find Winterbirnentraum too mild. For all pear lovers, it is a PriSecco with depth and a calm character.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eServe Winterbirnentraum well chilled at around 8°C in a sparkling wine glass. It shines brightest with dessert, as the spiced notes pair with anything autumn and winter bring to the dessert bowl. Think of apple strudel with vanilla cream, gingerbread parfait with spiced pear, Helene pear, or cinnamon parfait with roasted plums. The fine carbonation refreshes the palate after every spoonful.\u003c\/p\u003e\n\n\u003cp\u003eAnother pairing is cheese. With strong blue cheeses such as Roquefort, Gorgonzola or Allgäuer Blauschimmel, the pear provides a sweet counterpoint to salt and spice. One bottle serves five to six glasses. Once opened, seal it with a sparkling wine stopper and store it in the refrigerator. Unopened, store it in a cool, dark place; according to the manufactory, almost all non-alcoholic products have a shelf life of at least 24 months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve a piece of blue cheese, a few walnuts and some pear mustard with the cheese platter after the festive meal. Winterbirnentraum brings it all together in the glass.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eWinterbirnentraum is made at the Jörg Geiger manufactory in Schlat on the Albtrauf of the Swabian Alb. The manufactory calls its raw material Swabian WiesenObst: heirloom, often tart apple and pear varieties from the region's orchard meadows. Local farmers supply the fruit and are registered with WiesenObst e.V., which the manufactory co-founded together with Slow Food Deutschland.\u003c\/p\u003e\n\n\u003cp\u003eJörg Geiger is a trained chef. In 1997, at the age of 22, he took over his parents' inn, Lamm, and in 2003, he bottled the first PriSecco. To this day, every step in the manufactory is carried out in-house, from the delivery of the fruit to maturation and blending, and finally bottling. For Winterbirnentraum, this means that the pear juice and spices are carefully balanced before carbonation is added. According to the manufactory's FAQ, PriSeccos made from juice contain 0.0% alcohol, and this winter edition is no exception.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003ePrisecco Winterbirnentraum is for anyone who wants a glass of something seasonal with their festive meal, completely alcohol-free. It pairs with Christmas dessert, the cheese platter after the main menu, Advent coffee with Stollen, and a New Year's Eve toast with the whole family. According to the ingredients list, it contains no allergens requiring labelling. The light, herbally spiced classic is available as \u003ca href=\"\/en\/products\/prisecco-weissduftig-alkoholfrei\"\u003ePriSecco Weißduftig\u003c\/a\u003e, while dark berry fruit is offered in \u003ca href=\"\/en\/products\/prisecco-rotfruchtig-alkoholfrei\"\u003ePriSecco Rotfruchtig\u003c\/a\u003e. You can find all the manufactory's bottles on our \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eJörg Geiger page\u003c\/a\u003e. Winterbirnentraum is not suitable for anyone looking for a tart aperitif with bitter notes.\u003c\/p\u003e\n\n\u003cp\u003eWe explain how PriSecco came about and how it differs from non-alcoholic sparkling wine in the article \u003ca href=\"\/en\/blogs\/magazin\/joerg-geiger-prisecco\"\u003eJörg Geiger PriSecco\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHeirloom orchard pears, winter spices and fine carbonation, 750 ml from Schlat – the seasonal PriSecco for Christmas dessert, blue cheese and toasting with everyone.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":59223988175180,"sku":"026MAN209","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/prisecco-winterbirnentraum-manufaktur-joerg-geiger.jpg?v=1792146496"},{"product_id":"winter-gluehen-rot-alkoholfrei","title":"Winter Glow Red Alcohol-Free","description":"\u003ch2\u003eDr. Jaglas Winter-Glühen Rot Alcohol-Free. Alcohol-free winter drink made from dealcoholized Merlot – fruity, spicy and with soft tannins.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDr. Jaglas Winter-Glühen Rot Alcohol-Free\u003c\/strong\u003e is an aromatized winter drink from the Berlin-based Dr. Jaglas manufactory: 93% dealcoholized red wine made from Merlot, plus water, invert sugar, orange juice concentrate and natural flavors, according to the product data 0.0% ABV, 750 ml. Not a fruit punch, not a classic mulled wine, but wine without alcohol with winter spices.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinter-Glühen Rot by Dr. Jaglas\u003c\/strong\u003e solves a problem that many hosts know in December. For the adults, the mulled wine steams in the pot, for drivers and pregnant women there is fruit punch, and that often tastes mainly sweet. This bottle fills exactly the gap in between. The base is a real red wine made from Merlot, from which the alcohol was removed after production. What remains are the fruit, color and the tannins of the grape. In addition, there is orange juice concentrate, natural flavors for the winter spices and invert sugar for the sweetness. Strictly speaking, this is an aromatized drink based on dealcoholized wine. In the cup, it fulfills the role of a mulled wine. The bottle is the red half of a pair, to which a white variant on a Riesling base also belongs.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe red variant tastes fruity, spicy and velvety, with a light sweetness and soft tannins. In the cup, it glows dark red.\u003c\/p\u003e\n\n\u003cp\u003eOn the nose are soft, dark fruit notes, with orange peel and cinnamon on top. According to the product description, cloves, cardamom and allspice come on the palate. The difference to a fruit punch is made by the tannins of the Merlot. They give the drink structure and keep the sweetness in balance. The finish remains warm and slightly tart, just as it suits a red wine. The spices come from natural flavors according to the ingredients list. Anyone expecting a thick, heavily sweetened punch will find it lean. Anyone who likes it lighter and fresher will reach for the \u003ca href=\"\/en\/products\/winter-gluehen-weiss-alkoholfrei\"\u003eWinter-Glühen White\u003c\/a\u003e on a Riesling base.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe drink belongs in the pot. Heat it slowly until it steams, and do not let it boil, so that the delicate spice notes are preserved. It is served in a cup or mug, preferably with a cinnamon stick or an orange slice. The sweetness and spices are already balanced, you do not need to add anything else. At 150 milliliters per cup, one bottle is enough for five servings.\u003c\/p\u003e\n\n\u003cp\u003eIt goes well with everything on the plate during Advent: gingerbread, Spekulatius, Domino stones, walnuts and mandarins. It is also a good companion with baked apple with vanilla sauce or a slice of fruit bread with butter. Once opened, seal the bottle well, put it in the refrigerator and drink it within the next few days. Unopened, it is stored cool and dark.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill the heated drink into a thermos flask and put it on the table for Advent coffee. This way it stays hot, and everyone can pour themselves a second helping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe bottle comes from Dr. Jaglas, a manufactory in Choriner Straße in Berlin. Behind it is the Jagla family of pharmacists. For decades, they have used medieval monastery recipes, classic compendiums and herbal knowledge for herbal specialties with and without alcohol. The manufactory is known for its elixirs in the apothecary bottle and for alcohol-free aperitifs like the Herben Hibiskus.\u003c\/p\u003e\n\n\u003cp\u003eFor the wine base, Dr. Jaglas works together with the VDP winery Leitz in Rheingau. There, a full-bodied Merlot is first produced, from which the alcohol is subsequently removed. This way, more of the character of the wine remains in the bottle than in a drink made from grape juice. Leitz is also the source of the Sparkling Riesling in the manufactory's ready-mixed Spritz variants. The red Winter-Glühen carries this collaboration over to the cold season.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eWinter-Glühen Rot is for everyone who wants a hot cup with wine character in winter and at the same time does without alcohol. It suits the Advent evening with friends, the fire pit in the garden and the Christmas party in the office. Drivers, pregnant women and everyone taking a break from alcohol get the same drink as the others. Important for allergy sufferers: The dealcoholized red wine contains sulfites, and potassium sorbate is included as another preservative. For an alcohol-free aperitif during the rest of the year, we recommend the \u003ca href=\"\/en\/products\/hibiskus-spritz-alkoholfrei\"\u003eHibiskus Spritz\u003c\/a\u003e. You can find all the specialties of the manufactory on our \u003ca href=\"\/en\/collections\/dr-jaglas\"\u003eDr.-Jaglas page\u003c\/a\u003e. It is not suitable for everyone looking for a sweet children's punch – it is characterized by the wine and tastes adult.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDealcoholized Merlot with winter spices, 750 ml from Berlin – the alcohol-free winter drink for Advent evenings when everyone drinks along.\u003c\/em\u003e\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"750 ml","offer_id":59223989027148,"sku":"024JAG7515","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/dr-jaglas-winter-gluehen-rot-alkoholfrei.jpg?v=1792146508"},{"product_id":"winter-gluehen-weiss-alkoholfrei","title":"Winter Glow White Alcohol-Free","description":"\u003ch2\u003eDr. Jaglas Winter-Glühen weiß alcohol-free. Alcohol-free winter drink made from de-alcoholised Riesling – fresh, delicately spiced and served hot or chilled.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDr. Jaglas Winter-Glühen weiß alcohol-free\u003c\/strong\u003e is the light version of the winter drink from Dr. Jaglas in Berlin. It consists of 93% de-alcoholised Riesling white wine, with water, invert sugar, orange juice concentrate and natural flavourings; according to the product data, it is 0.0% ABV and comes in a 750 ml bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinter-Glühen weiß by Dr. Jaglas\u003c\/strong\u003e shows how a winter drink tastes when Riesling forms the base instead of red wine. Riesling is a grape variety with pronounced acidity and notes of apple and citrus. This fruit acidity is preserved during de-alcoholisation. De-alcoholised means that a full-strength wine is first made, and then the alcohol is removed. To this Riesling, Dr. Jaglas adds orange juice concentrate, invert sugar and natural flavourings that provide the winter spices. The result is lighter and more delicate than its red counterpart. More precisely, it is an aromatised drink based on de-alcoholised wine. In the mug, it takes on the role of a white mulled wine, and that at two temperatures: hot in winter or lightly chilled as a spiced aperitif.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe light version tastes fruity, fresh and delicately spiced. In the glass, it is noticeably lighter than the red version.\u003c\/p\u003e\n\n\u003cp\u003eOn the nose, citrus and apple stand out, supported by the fruitiness of the Riesling. On the palate follow cinnamon, cardamom, cloves, vanilla and orange peel, according to the product description. There is also a hint that reminds one of honey. The acidity of the Riesling keeps the spices lively and ensures that the sweetness remains light. According to the ingredients list, the spiciness comes from natural flavourings. Those seeking the depth and tannins of a red wine will find this version too delicate. In that case, there is the \u003ca href=\"\/en\/products\/winter-gluehen-rot-alkoholfrei\"\u003eWinter-Glühen red\u003c\/a\u003e based on Merlot.\u003c\/p\u003e\n\n\u003ch3\u003eServing\u003c\/h3\u003e\n\n\u003cp\u003eYou can serve the drink hot or cold. For the hot version, heat it slowly in a pot until it steams, and do not let it boil. Then pour it into a mug or handled glass, preferably with a thin apple slice. For the cold version, place the bottle in the refrigerator and pour it into a wine glass lightly chilled. This makes it a spiced aperitif for late autumn or the start of a Christmas menu.\u003c\/p\u003e\n\n\u003cp\u003eHot, it pairs with Spekulatius, vanilla kipferl, Christstollen and roasted almonds. Chilled, it accompanies mild cheeses such as young mountain cheese or Brie and a starter with smoked trout. Once opened, seal the bottle tightly, place it in the refrigerator and drink it within the next few days. Unopened, store it cool and dark.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve it lightly chilled in a wine glass with cheese fondue. The acidity of the Riesling suits melted cheese, while the spices bring winter to the table.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe bottle comes from Dr. Jaglas, the Berlin manufactory of the Jagla family of pharmacists. For decades, the family has drawn on monastery recipes, old compendiums and herbal knowledge. This has resulted in elixirs with herbs, roots and spices in apothecary bottles, such as artichoke, ginseng or apple-mallow. Alongside these are the alcohol-free San aperitifs such as San Limello and San Pompello.\u003c\/p\u003e\n\n\u003cp\u003eFor the alcohol-free wine products, Christina Jagla brought Rheingau winemaker Johannes Leitz on board. His VDP winery supplies the de-alcoholised sparkling Riesling for the Spritz variants and the Merlot for the red Winter-Glühen. The white version uses de-alcoholised Riesling. The family's experience with spices is evident in the balance: the spiciness is pronounced, but still leaves room for the wine.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eWinter-Glühen weiß is for everyone who enjoys mulled wine evenings and prefers light, fresh drinks to heavy red wine. It is perfect for an Advent visit, a Christmas party, fondue and a Christmas market in your own garden. For those who are driving that evening, pregnant, or simply avoiding alcohol, it provides a drink with the character of wine. Important for allergy sufferers: The de-alcoholised white wine contains sulfites, and potassium sorbate is also included as a preservative. For a lemony and sparkling start to summer, try the \u003ca href=\"\/en\/products\/san-limello-spritz-alkoholfrei\"\u003eSan Limello Spritz\u003c\/a\u003e. You can find all the manufactory's specialities on our \u003ca href=\"\/en\/collections\/dr-jaglas\"\u003eDr. Jaglas page\u003c\/a\u003e. It is not suitable for anyone looking for a dark, tannin-rich winter drink.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDe-alcoholised Riesling with cinnamon, cardamom and orange, 750 ml from Berlin – the light alcohol-free winter drink for hot mugs and chilled aperitif glasses.\u003c\/em\u003e\u003c\/p\u003e","brand":"Dr. Jaglas","offers":[{"title":"750 ml","offer_id":59223989944652,"sku":"024JAG7516","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/dr-jaglas-winter-gluehwein-weiss-alkoholfrei.jpg?v=1792146519"},{"product_id":"franzi-bratapfel-likoer","title":"Baked Apple Liqueur","description":"\u003ch2\u003eFranzi Bratapfel Likör. Vegan cream liqueur with baked apple, vanilla, raisins and marzipan, 15% ABV, 500 ml – winter edition from Bremen.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFranzi Bratapfel Likör\u003c\/strong\u003e is a vegan cream liqueur by NORK from Bremen: caramelized apple, creamy vanilla, juicy raisins, delicate almond notes, a touch of marzipan and subtle winter spices, 15% ABV, 500 ml. Not an apple schnapps, not mulled wine, not a cream liqueur – a limited winter edition that tastes like a baked apple from the oven.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBratapfel Likör by Franzi\u003c\/strong\u003e is the new winter variety from the Bremen liqueur brand, which puts well-known sweet treats and baked goods in a bottle. A vegan cream liqueur works similarly to a cream liqueur: it is sweet, full-bodied and creamy in the mouth – only here, according to the manufacturer, a plant-based base with soy carries the texture. Almost everyone knows the inspiration from childhood. An apple has its core removed, is filled and placed in the casserole dish, and bakes until the skin wrinkles, splits and the juice caramelizes at the bottom. Imagine an Advent Sunday when it is already dark at four o'clock and this exact scent wafts from the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eBaked apple and vanilla at the forefront, raisins, almond and marzipan behind\u003c\/h3\u003e\n\n\u003cp\u003eThe liqueur is sweet and rounded, with the apple playing the leading role. According to the manufacturer, caramelized apple takes center stage, supported by rounded notes of creamy vanilla. Added to this are juicy raisins reminiscent of the classic filling, delicate almond notes and a touch of marzipan. Subtle winter spices remain in the background – they make the liqueur cozy without making it spicy. It is creamy in the mouth, the 15% ABV holds back, and the finish remains on apple and vanilla.\u003c\/p\u003e\n\n\u003cp\u003eFor identification: According to the manufacturer, the liqueur is vegan as well as gluten- and lactose-free; it contains soy and colorings. NORK does not state whether the almond and marzipan notes come from almonds. If you have an allergy to tree nuts, please ask us before purchasing.\u003c\/p\u003e\n\n\u003ch3\u003eAs a topping on the hot baked apple or well chilled in a small glass\u003c\/h3\u003e\n\n\u003cp\u003eFranzi itself recommends it as a topping for fresh baked apples from the oven. Hot fruit meets cold, creamy liqueur, and vanilla and raisins combine with the apple juice in the dish. A tart apple variety provides the counterpoint to the sweetness.\u003c\/p\u003e\n\n\u003cp\u003ePure, it belongs in a small glass, 2 to 4 cl, well chilled from the refrigerator. Cold, it tastes creamier, the sweetness rounder. It is a liqueur with 15% ABV; it is only sold to persons aged 18 and over. Store cool and dark; after opening, we recommend refrigerating it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick baked apple, put a scoop of vanilla ice cream with a few apple cubes from the pan in a bowl, pour 2 cl of liqueur over it and sprinkle with a pinch of cinnamon – the winter classic in five minutes.\u003c\/p\u003e\n\n\u003ch3\u003eThe winter edition from Franzi, the liqueur brand of NORK GmbH from Bremen\u003c\/h3\u003e\n\n\u003cp\u003eFranzi is the in-house liqueur brand of NORK GmbH \u0026amp; Co. KG from Bremen. Siblings Ann-Katrin and Johann Dallmeyer founded NORK in 2016 with a Doppelkorn to make grain spirits fashionable again. Later Franzi was added, starting with the Franzbrötchen liqueur, which tastes like the Hamburg plunder pastry. Every Franzi variety has a sweet treat or baked good as its inspiration.\u003c\/p\u003e\n\n\u003cp\u003eThis variety is the limited special edition for winter. With it, Franzi, as the manufacturer describes it, brings a popular winter classic from the oven into a bottle. Unlike the original Franzbrötchen liqueur, it is made on a plant-based foundation and belongs to the vegan varieties in the Franzi range. Those looking for the creamy version will find it in the \u003ca href=\"\/en\/products\/gebrannte-mandel-likoer\"\u003eGebrannte Mandel Likör\u003c\/a\u003e, the second winter variety.\u003c\/p\u003e\n\n\u003ch3\u003eFor Advent afternoons, dessert fans and everyone who enjoys vegan treats\u003c\/h3\u003e\n\n\u003cp\u003eThis winter edition is the bottle for everyone who lights the oven in Advent and makes baked apples a tradition. For dessert fans, it is the ready-made sauce for vanilla ice cream; for the coffee table, the sweet conclusion. Because it is vegan and lactose-free, it also suits tables where cream liqueurs are left out. The original of the series is the \u003ca href=\"\/en\/products\/franzbroetchenlikoer\"\u003eFranzbrötchenlikör\u003c\/a\u003e; you can find all bottles from NORK and Franzi on our \u003ca href=\"\/en\/collections\/nork\"\u003eNORK page\u003c\/a\u003e, and more liqueurs in the \u003ca href=\"\/en\/collections\/likoere\"\u003eLiqueurs\u003c\/a\u003e category. It is not suitable for anyone with a soy allergy or for anyone looking for a dry digestif – for that, the two NORK Doppelkörner are there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCaramelized apple, vanilla, raisins and marzipan, vegan and creamy, 15% ABV – the Franzi Bratapfel Likör by NORK from Bremen for the baked apple from the oven and the Advent afternoon.\u003c\/em\u003e\u003c\/p\u003e","brand":"NORK Korn und Likör","offers":[{"title":"500 ml","offer_id":59325121331532,"sku":"023NOR0012","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/franzi-bratapfel-likoer.png?v=1792406338"},{"product_id":"winterzucker-in-der-keramikdose","title":"Winter Sugar in the Ceramic Jar","description":"\u003ch2\u003ePfeffersack \u0026amp; Söhne Winterzucker. Coarse spiced sugar made from cane sugar with cardamom, Ceylon cinnamon and hibiscus flower.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePfeffersack \u0026amp; Söhne Winterzucker\u003c\/strong\u003e is a coarse spiced sugar made in the Koblenz workshop. Cane sugar meets cardamom, Ceylon cinnamon, hibiscus flower and stick pepper. The ceramic jar contains 100 g, intended for sweetening tea, desserts and baked fruit.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eA grey December afternoon, the teapot is on the table, and instead of reaching for the sugar spoon, you reach for the jar. \u003cstrong\u003eWinterzucker is a spiced sugar\u003c\/strong\u003e, meaning sugar that has already been mixed with spices. At Pfeffersack \u0026amp; Söhne, cane sugar forms the base. Four spices are added: cardamom, Ceylon cinnamon, dried hibiscus flower and stick pepper. The mixture is coarse, so you can see the spice pieces lying between the sugar crystals. The advantage lies in the handling. Instead of measuring out cinnamon stick, cardamom pod and sugar separately, you take a spoon and have everything together. Sweetness and spice land in the cup or on the plate at the same time. How much you take, you determine solely by taste; the manufacturer does not specify a fixed dosage.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: first sweet, then cinnamon, cardamom and a subtle spiciness\u003c\/h3\u003e\n\n\u003cp\u003eThe spiced sugar tastes sweet at first and immediately afterwards of warm cinnamon and fresh cardamom. The cane sugar brings a round sweetness with a little more depth than white household sugar. Ceylon cinnamon is considered the finer cinnamon; it acts mild and warm instead of sharp. The cardamom adds a fresh, almost cool accent on top. The hibiscus flower gives a floral, slightly tart note that you notice especially in tea. The stick pepper, also called long pepper, ensures a fruity spiciness at the end. It remains subtle and warms rather than burns.\u003c\/p\u003e\n\n\u003cp\u003eBecause the spices are coarse in the sugar, not every spoonful tastes exactly the same. Anyone looking for evenly aromatized sugar like vanilla sugar will find this mixture too rustic. For fine doughs, you sieve out the coarse pieces beforehand or briefly crush the sugar in a mortar.\u003c\/p\u003e\n\n\u003ch3\u003eUse: in tea, over desserts and on baked fruit\u003c\/h3\u003e\n\n\u003cp\u003eThe easiest way to sweeten a cup of tea with it. Black tea, rooibos or a fruit tea tolerate the spices well; one teaspoon per cup is a good start. Stir the sugar in while the tea is hot, then the sugar and aromas dissolve best.\u003c\/p\u003e\n\n\u003cp\u003eWith desserts, you sprinkle the sugar over at the end. Rice pudding, semolina pudding or a bowl of yogurt get a wintery note this way. On baked fruit, it unfolds in the warmth of the oven. You sprinkle halved apples or pears with it before baking, it also suits baked apples. Anyone who likes baking cookies will find the right counterpart for the dough in the \u003ca href=\"\/en\/products\/weihnachtsbaeckerei-in-der-keramikdose\"\u003eChristmas baking spice mixture\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Sprinkle the sugar over freshly baked waffles while they are still warm. The warmth brings out the cinnamon and cardamom from the sugar.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: mixed in Koblenz, named after the old spice merchants\u003c\/h3\u003e\n\n\u003cp\u003eThe mixture is created in the Pfeffersack \u0026amp; Söhne workshop in Koblenz. There, according to the manufacturer, the mixtures are mixed by hand, filled and labeled. P\u0026amp;S GmbH \u0026amp; Co. KG was founded in 2011; Christian Ganser started it together with a few friends. The name plays on the \"Pfeffersäcke\". This is what the common people used to call the wealthy spice merchants of the Hanseatic cities mockingly. \u003c\/p\u003e\n\n\u003cp\u003eIn addition to the online shop, the company operates a store in the Koblenz old town, at Münzplatz by the Liebfrauenkirche. Pfeffersack \u0026amp; Söhne buys the spices from small farmers and producer initiatives, according to their own statement. The manufacturer excludes flow agents and flavor enhancers, and independent institutes regularly test the goods. The manufacturer does not state the countries of origin for the individual spices in this mixture.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for tea drinkers and friends of oven-baked fruit\u003c\/h3\u003e\n\n\u003cp\u003eThe spiced sugar is suitable for everyone who likes to drink their tea sweet and spicy in winter. The jar with 100 g stands well next to the teapot and is a nice little gift in the Advent season. Anyone who also makes mulled wine in December will find related ingredients such as cinnamon, cardamom and hibiscus in the \u003ca href=\"\/en\/products\/gluehweingewuerz-rot-in-der-keramikdose\"\u003eRed mulled wine spice\u003c\/a\u003e. You can find all the spices from Koblenz at \u003ca href=\"\/en\/collections\/pfeffersack-soehne\"\u003ePfeffersack \u0026amp; Söhne\u003c\/a\u003e. You can find allergens in the ingredients list. For everyone who wants to avoid sugar, Winterzucker is not suitable, because it consists largely of cane sugar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA coarse spiced sugar from Koblenz for the teacup, the rice pudding and the baked apple – cinnamon, cardamom and hibiscus in one spoon.\u003c\/em\u003e\u003c\/p\u003e","brand":"Pfeffersack und Soehne","offers":[{"title":"100 g","offer_id":59325802512716,"sku":"047PFE4304","price":10.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/winterzucker-in-der-keramikdose-freisteller_89c870ca-f5b1-46d2-b30b-338944f5201b.png?v=1792411225"},{"product_id":"weihnachtsbaeckerei-in-der-keramikdose","title":"Christmas Bakery in a Ceramic Tin","description":"\u003ch2\u003ePfeffersack \u0026amp; Söhne Weihnachtsbäckerei. Coarsely mixed baking spice blend for gingerbread, stollen and cookies with cinnamon, orange peel and tonka bean.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePfeffersack \u0026amp; Söhne Weihnachtsbäckerei\u003c\/strong\u003e is a thirteen-ingredient baking spice blend, coarsely mixed in Koblenz. Ceylon cinnamon, cinnamon blossom and orange peel are the main ingredients, rounded off with cloves, cardamom, star anise and tonka bean. The ceramic jar contains 50 g, which you finely grind before baking.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eA gingerbread recipe quickly calls for half a spice drawer: a pinch each of cloves, allspice, nutmeg and cardamom, plus cinnamon and anise. \u003cstrong\u003eWeihnachtsbäckerei by Pfeffersack \u0026amp; Söhne is a ready-made baking spice blend\u003c\/strong\u003e that saves you the measuring. All thirteen spices are already in one jar, in a ratio determined by the manufactory in Koblenz. So for gingerbread, stollen or speculoos, you need one ingredient instead of ten small bags. The mixture is coarsely mixed in the jar, with cinnamon pieces and star anise points still clearly visible. There is a reason for this: whole and coarsely broken spices retain their aroma longer than fine powder. It is ground just before baking, and by you.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: spicy and fruity, with orange and a warm peppery note\u003c\/h3\u003e\n\n\u003cp\u003eThe mixture tastes spicy and fruity at the same time, with orange taking center stage. Ceylon cinnamon and cinnamon blossom form the warm base, while the orange peel adds freshness. Anise and fennel seeds provide a floral-sweet note, like the one you know from speculoos. Cloves, allspice and cardamom make the mixture robust, while mace and coriander seeds round it off. The stick pepper provides a warm spiciness that only lightly lingers in the finished baked goods. The tonka bean finally adds a touch reminiscent of vanilla.\u003c\/p\u003e\n\n\u003cp\u003eIn the dough with butter, honey and flour, the spices distribute evenly. On their own, however, they taste very intense on the tongue. Those who do not particularly like cloves and anise will find the mixture too strong on its own. Therefore, measure carefully the first time you bake and find the right amount for you.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: grind first, then use in gingerbread, stollen and cocoa\u003c\/h3\u003e\n\n\u003cp\u003eBefore baking, finely grind the required amount. The manufacturer suggests two ways: crush in a mortar and pass through a fine sieve, or grind into powder in a coffee grinder. Always grind only as much as the recipe requires; the rest remains coarsely mixed in the jar.\u003c\/p\u003e\n\n\u003cp\u003eGingerbread, stollen and cookies are the classic uses. Replace the individual spices in your recipe with the same total amount of the mixture; that is a good start. Spice cakes and muffins also benefit from it. Less well known is panna cotta: a little ground mixture in the warm cream gives the dessert a fine spice. A cup of cocoa can also handle a pinch. For sweetening, the \u003ca href=\"\/en\/products\/winterzucker-in-der-keramikdose\"\u003eWinterzucker\u003c\/a\u003e with cardamom and cinnamon is a good match.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spice the shortcrust pastry for cut-out cookies with a pinch of the finely ground mixture. This way, even simple butter cookies taste like Christmas.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: thirteen spices, combined into a mixture in Koblenz\u003c\/h3\u003e\n\n\u003cp\u003ePfeffersack \u0026amp; Söhne produces Weihnachtsbäckerei in its own manufactory in Koblenz. The company has been around since 2011, and today its range includes almost 100 spices. One principle runs through it all: most of the spices enter the jar whole or coarsely cut. They are ground at home, just before use. According to the manufacturer, the best before date varies from one to three years depending on the spice.\u003c\/p\u003e\n\n\u003cp\u003eThe raw materials are purchased from small-scale farmers and producer initiatives all over the world, partly from wild harvesting. The manufacturer does not state where the individual spices in this mixture come from. To help you quickly find the right thing on the shelf, Pfeffersack \u0026amp; Söhne uses a color system on the labels. Blue stands for pepper and salt, green for herbs, brown for roots and barks, and multicolored for mixtures. If you have several jars in the cupboard, you can see at a glance what is inside.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for everyone who bakes a lot during Advent\u003c\/h3\u003e\n\n\u003cp\u003eThe mixture is suitable for everyone who bakes a lot during Advent and wants to measure out less. It is just as suitable for gingerbread according to a family recipe as for a quick sponge cake. Store the jar in a cool, dry place and keep it closed, then the aroma will be preserved for a long time. You can find more spices from the Koblenz manufactory at \u003ca href=\"\/en\/collections\/pfeffersack-soehne\"\u003ePfeffersack \u0026amp; Söhne\u003c\/a\u003e. You can find allergens in the list of ingredients. The mixture is not intended for recipes that call for cinnamon only, such as cinnamon stars, because cloves and anise would alter the taste.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThirteen baking spices in one jar, coarsely mixed in Koblenz – for gingerbread, stollen and the cookies of the first Advent.\u003c\/em\u003e\u003c\/p\u003e","brand":"Pfeffersack und Soehne","offers":[{"title":"50 g","offer_id":59325802938700,"sku":"047PFE4052","price":14.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weihnachtsbaeckerei-in-der-keramikdose-freisteller_fa24f640-629a-4c92-8cd0-d921631e2807.png?v=1792411235"},{"product_id":"gluehweingewuerz-rot-refill","title":"Mulled Wine Spice Red Refill","description":"\u003ch2\u003ePfeffersack \u0026amp; Söhne Red Mulled Wine Spice Refill. 70 g refill pouch of coarse red mulled wine spice blend with cinnamon, orange and hibiscus.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePfeffersack \u0026amp; Söhne Red Mulled Wine Spice Refill\u003c\/strong\u003e is the refill pouch for the ceramic jar containing the same blend. It contains 70 g of a coarse spice blend made from Ceylon cinnamon, orange peel, cloves, cardamom, hibiscus and rose petals. Designed for anyone who already has the jar in their cupboard.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eJar or pouch—that is the only question here. \u003cstrong\u003eRed Mulled Wine Spice Refill is the refill pack\u003c\/strong\u003e for anyone who already owns the ceramic jar from Pfeffersack \u0026amp; Söhne. The pouch contains exactly the same blend as the jar: fourteen spices and flowers, coarsely mixed in Koblenz. The only difference is the packaging and quantity. The jar holds 50 g, while the pouch contains 70 g—more than enough to refill the jar. If the jar is empty after a few mulled wine evenings, you can refill it from the pouch. Store the remainder in a cool, dry place and keep it tightly sealed until you need it again. This way, the jar stays in use instead of gathering dust in the cupboard after one season.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: the same warm blend as in the jar\u003c\/h3\u003e\n\n\u003cp\u003eIn terms of taste, the pouch differs in no way from the jar, as the contents are identical. Ceylon cinnamon and cinnamon flowers form the warm core, while cloves, allspice and mace make the blend well-rounded. Orange peel adds a fruity freshness, and hibiscus provides a slightly tart, red note. Rose petals and coriander add a floral dimension. Star anise, pepper and cardamom provide a gentle spiciness, while cocoa shell and tonka bean create a soft background.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer describes the result as full, warm and balanced. In mulled wine, the floral notes combine with the fruitiness of the wine. Anyone who tastes the spiced wine before sweetening it will find it too tart. Only sugar or honey added at the end brings everything into balance.\u003c\/p\u003e\n\n\u003ch3\u003eHow to use: refill the jar, crush the spices, add the wine\u003c\/h3\u003e\n\n\u003cp\u003eBefore refilling, empty the jar completely and wipe it dry. This prevents old residue from mixing with the fresh spices. Then refill the jar from the pouch and firmly replace the cork.\u003c\/p\u003e\n\n\u003cp\u003eFor the mulled wine itself, follow the manufacturer's recommendation: approximately three teaspoons, finely crushed, per bottle of red wine. Heat slowly, let steep for around 30 minutes, strain and sweeten to taste. According to the manufacturer, the blend is also suitable for grog, punch and glögg. For children's punch, heat it in grape juice or rosehip tea. If you would like to try a lighter version in the meantime, the \u003ca href=\"\/en\/products\/gluehweingewuerz-weiss-refill\"\u003eWhite Mulled Wine Spice Refill\u003c\/a\u003e offers a blend for white wine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Write the date you open the pouch on a small piece of paper and keep it with the pouch. This way, you will know how long the spices have been open by next winter.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: from the Koblenz manufactory, designed for many refills\u003c\/h3\u003e\n\n\u003cp\u003ePfeffersack \u0026amp; Söhne mixes, fills and labels its spices by hand in Koblenz, according to the manufacturer. At the company headquarters in Am Berg, the manufactory and logistics are housed under one roof. The company states that it sources from small-scale farmers and producer initiatives worldwide. Pfeffersack \u0026amp; Söhne does not state the countries of origin for the fourteen ingredients.\u003c\/p\u003e\n\n\u003cp\u003eRefilling is part of the Pfeffersack \u0026amp; Söhne concept. Almost every spice is available in two forms: as a ceramic jar and as a refill pouch. The pouch often contains more than the jar, with 70 g of red mulled wine spice instead of 50 g. The jar is therefore intended to be used for many refills. Instead of buying a new jar every winter, you simply replenish the contents.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for anyone who already has the jar\u003c\/h3\u003e\n\n\u003cp\u003eThe refill pouch is ideal for anyone who already has a ceramic jar of red mulled wine spice in their cupboard. It is also suitable for households that often make mulled wine for many guests in winter and need a larger supply. If you do not yet have a jar, start with the \u003ca href=\"\/en\/products\/gluehweingewuerz-rot-in-der-keramikdose\"\u003eRed Mulled Wine Spice in the Ceramic Jar\u003c\/a\u003e. You can find all jars, pouches and blends from Koblenz at \u003ca href=\"\/en\/collections\/pfeffersack-soehne\"\u003ePfeffersack \u0026amp; Söhne\u003c\/a\u003e. You can find allergens in the ingredients list. The pouch is less suitable as a gift; the jar was designed for that purpose.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA refill for your ceramic jar: 70 g of red mulled wine spice from Koblenz, the same blend as in the jar, for many more mulled wine evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Pfeffersack und Soehne","offers":[{"title":"70 g","offer_id":59325803331916,"sku":"047PFE5066","price":10.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gluehweingewuerz-rot-refill-freisteller_24d1574a-2576-4b4e-9ddc-1056d285846b.png?v=1792411310"},{"product_id":"gluehweingewuerz-weiss-refill","title":"Mulled Wine Spice White Refill","description":"\u003ch2\u003ePfeffersack \u0026amp; Söhne White Mulled Wine Spice Refill. Refill bag with 70 g of coarse spice blend for white mulled wine, with lemongrass, ginger and galangal.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePfeffersack \u0026amp; Söhne White Mulled Wine Spice Refill\u003c\/strong\u003e is a coarse blend of eleven spices for mulled white wine, in a 70 g refill bag. Ceylon cinnamon, orange and lemon peel, lemongrass, ginger and galangal make it fresh and fruity.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eWhite mulled wine with the classic red blend quickly tastes heavy, because clove and cinnamon overpower the light wine. \u003cstrong\u003eWhite Mulled Wine Spice from Pfeffersack \u0026amp; Söhne\u003c\/strong\u003e is formulated for exactly this purpose. The blend focuses on citrus freshness rather than dark warmth. In addition to Ceylon cinnamon, it contains orange and lemon peel, as well as lemongrass, ginger and galangal. Cardamom, coriander seeds, cloves and star anise add spice, while tonka bean brings a soft note. The pieces are coarse and loose in the refill bag. Just before preparing it, crush the measured amount in a mortar. The bag is designed to refill a ceramic jar from Pfeffersack \u0026amp; Söhne. However, you can also use the spices directly from the bag.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: sparkling, fruity, with delicate citrus notes\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the white mulled wine spice tastes sparklingly fresh and fruity, with delicate citrus notes. Orange and lemon peel set the light tone. Lemongrass adds a green, slightly grassy freshness. Ginger and galangal bring a lively sharpness that pleasantly tingles in the warm wine. Cinnamon, cloves and star anise hold back and provide just enough warmth to make the mulled wine taste like winter. Cardamom and coriander combine fruit and spice.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the red blend, this one is lighter and brighter. Anyone who thinks of strong mulled wine from the Christmas market will find this version too delicate. In return, the fruitiness of the white wine is clearly showcased.\u003c\/p\u003e\n\n\u003ch3\u003ePreparation: white wine with a little residual sweetness, three teaspoons, half an hour\u003c\/h3\u003e\n\n\u003cp\u003eFor each bottle of white wine, the manufacturer recommends about three teaspoons, finely crushed. Heat the wine and spice slowly and keep the temperature below boiling point. After around 30 minutes, strain everything through a fine sieve and sweeten to taste. Blossom honey is a good fit; it highlights the floral side.\u003c\/p\u003e\n\n\u003cp\u003eFor the wine, Pfeffersack \u0026amp; Söhne recommends white wines with a little residual sweetness and mild acidity. A very dry, acidic wine quickly becomes sharp with ginger and citrus. According to the manufacturer, the blend is also suitable for grog, punch and glögg. For an alcohol-free version, prepare it in light grape juice or apple juice. If you want to serve both on one evening, the \u003ca href=\"\/en\/products\/gluehweingewuerz-rot-in-der-keramikdose\"\u003eRed Mulled Wine Spice in the Ceramic Jar\u003c\/a\u003e complements the light pot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a thin slice of fresh ginger to the pot. It enhances the sharpness of the blend and pairs well with blossom honey.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: blended in Koblenz, refilled in our own kitchen cupboard\u003c\/h3\u003e\n\n\u003cp\u003ePfeffersack \u0026amp; Söhne is based in Koblenz, where the manufactory is also located. Since September 2015, the company has also operated a shop in the old town, at the Liebfrauenkirche on Münzplatz. A seminar kitchen for workshops has also been located there since 2017. According to the manufacturer, the blends are made by hand: mixed, filled, and labeled in their own manufactory. The manufacturer does not state where the individual spices in this blend come from.\u003c\/p\u003e\n\n\u003cp\u003eThe refill principle runs through the entire range. According to the manufacturer, many refill bags fit completely into the ceramic jar, so that one jar can remain in use for years. When it comes to quality standards, Pfeffersack \u0026amp; Söhne draws clear lines. The manufacturer excludes flow aids, flavor enhancers, and irradiation, and independent institutes regularly test the goods.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for lovers of light mulled wine\u003c\/h3\u003e\n\n\u003cp\u003eThe white mulled wine spice is suitable for anyone who prefers white wine to red wine but still wants mulled wine in winter. It is ideal for hosts who offer two pots, one red and one light. If you already have a ceramic jar from Pfeffersack \u0026amp; Söhne, refill it from the bag. You can find more spices from Koblenz at \u003ca href=\"\/en\/collections\/pfeffersack-soehne\"\u003ePfeffersack \u0026amp; Söhne\u003c\/a\u003e. You can find allergens in the ingredients list. This blend is not intended for lovers of strong, clove-forward mulled wine; it focuses more on the fresh side.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEleven spices for light mulled wine, fresh with citrus, ginger and galangal – 70 g to refill your ceramic jar.\u003c\/em\u003e\u003c\/p\u003e","brand":"Pfeffersack und Soehne","offers":[{"title":"70 g","offer_id":59325803823436,"sku":"047PFE5073","price":10.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gluehweingewuerz-weiss-refill-freisteller_c251de90-9011-4840-9674-d41d2b6b561f.png?v=1792411242"},{"product_id":"gluehweingewuerz-rot-in-der-keramikdose","title":"Mulled Wine Spices Red in a Ceramic Tin","description":"\u003ch2\u003ePfeffersack \u0026amp; Söhne Red Mulled Wine Spice. A coarse spice blend for mulled red wine with Ceylon cinnamon, orange peel and hibiscus.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePfeffersack \u0026amp; Söhne Red Mulled Wine Spice\u003c\/strong\u003e is a loose blend of fourteen spices and flowers for mulled wine made yourself. Cinnamon, orange peel, cloves, cardamom, hibiscus and cacao shell lie coarsely in the ceramic jar from the Westerwald. Contents: 50 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eMulled wine from the Christmas market is usually pre-spiced and heavily sweetened before it is poured into the cup. \u003cstrong\u003eRed Mulled Wine Spice from Pfeffersack \u0026amp; Söhne\u003c\/strong\u003e turns this around: You choose the wine, the sweetness and the steeping time yourself. The blend lies in the jar as loose, coarse pieces. In addition to Ceylon cinnamon and cinnamon blossom, it contains orange peel, cloves, allspice and pepper. Mace, cardamom, coriander and star anise bring spice, while hibiscus and rose petals add a floral dimension. Cacao shell and tonka bean round off the blend. Before making the mulled wine, crush the required amount finely. This allows the spices to release their aroma into the warm wine more quickly.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: full and warm, with floral freshness and a gentle spiciness\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes the Red Mulled Wine Spice as full, warm and balanced. Cinnamon, cloves and allspice provide the familiar warmth associated with mulled wine. Orange peel and hibiscus lift the blend and bring in a fruity, fresh dimension. The rose petals add a floral note without being perfumed. Pepper and cardamom provide a gentle spiciness on the finish. Cacao shell and tonka bean give the whole thing depth and a soft undertone.\u003c\/p\u003e\n\n\u003cp\u003eHow strong the spices taste in the end depends on the amount and steeping time you choose. The hibiscus colours the wine and adds a slight acidity, which pairs well with fruity wines. Those accustomed to sweet mulled wine will find the first unsweetened sip too tart. Therefore, sweeten it only at the end, exactly to your taste.\u003c\/p\u003e\n\n\u003ch3\u003ePreparation: three teaspoons per bottle, half an hour\u003c\/h3\u003e\n\n\u003cp\u003eFor one bottle of red wine, use about three teaspoons, finely crushed, according to the manufacturer. A mortar is ideal for this. Heat the wine with the spices slowly in a pot and keep it below boiling point. Let everything steep for about 30 minutes and then strain the mulled wine through a fine sieve. Finally, sweeten to taste with sugar or honey.\u003c\/p\u003e\n\n\u003cp\u003eFruity, low-tannin red wines, such as those recommended by the manufacturer from Spain, Chile or South Africa, are a good match. An orange slice in the pot accentuates the orange peel in the blend. According to the manufacturer, the spices are also suitable for grog, punch and Scandinavian glögg. For an alcohol-free version, steep them in grape juice or fruit tea. If you prefer white wine, choose the \u003ca href=\"\/en\/products\/gluehweingewuerz-weiss-refill\"\u003eWhite Mulled Wine Spice\u003c\/a\u003e with lemongrass and ginger.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Crush the spices just before making the mulled wine. The fresher they are broken, the more clearly you will taste orange, rose and cardamom in the wine.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: blend from Koblenz, ceramic jar from the Westerwald\u003c\/h3\u003e\n\n\u003cp\u003eThe spice is mixed and packaged at the Pfeffersack \u0026amp; Söhne manufactory in Koblenz. Since 2011, P\u0026amp;S GmbH \u0026amp; Co. KG has been selling spices from there, now also from a shop in the old town. The manufacturer does not state where the individual ingredients of the blend come from.\u003c\/p\u003e\n\n\u003cp\u003eThe packaging is remarkable. According to the manufacturer, the ceramic jar comes from a small family business in the Westerwald, the Kannenbäckerland. It takes almost 20 production steps, almost entirely by hand, to complete one jar. It measures around 62 mm in diameter and is about 100 mm high with its cork stopper. Pfeffersack \u0026amp; Söhne describes it as light-proof, temperature-resistant and almost airtight. The cork comes from Portuguese cork oaks grown in CO2-neutral forestry and is recyclable. When the jar is empty, refill it with the \u003ca href=\"\/en\/products\/gluehweingewuerz-rot-refill\"\u003eRed Mulled Wine Spice Refill Bag\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for anyone who prefers to make their own mulled wine\u003c\/h3\u003e\n\n\u003cp\u003eThe mulled wine spice is perfect for anyone who prefers to spice their own mulled wine rather than buy it pre-made. It is just as suitable for an evening on the balcony as for a fire pit with friends in the garden. In the ceramic jar, it is a gift that will remain in the kitchen after winter, because the jar can be refilled. You can find more spices and salts from Koblenz at \u003ca href=\"\/en\/collections\/pfeffersack-soehne\"\u003ePfeffersack \u0026amp; Söhne\u003c\/a\u003e. Allergens are listed in the ingredients. The blend is not intended for a quick cup on the go: crush the loose pieces beforehand and strain the wine at the end.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFourteen spices and flowers for your own mulled wine, in a ceramic jar from the Westerwald – to crush, steep and strain.\u003c\/em\u003e\u003c\/p\u003e","brand":"Pfeffersack und Soehne","offers":[{"title":"50 g","offer_id":59325808083276,"sku":"047PFE0577","price":14.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gluehweingewuerz-rot-in-der-keramikdose-freisteller_03cdc465-753c-47a5-bf4a-55078e21633d.png?v=1792411290"},{"product_id":"bunte-weihnachtsnudeln","title":"Colorful Christmas noodles","description":"\u003ch2\u003eSchaut Bunte Weihnachtsnudeln. Egg noodles in festive shapes made from durum wheat semolina and 35% fresh eggs, red, green and golden yellow.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchaut Bunte Weihnachtsnudeln\u003c\/strong\u003e are egg noodles in festive shapes such as stars, Christmas trees and comets. They are made from durum wheat semolina and 35% fresh eggs, with colors derived from spinach and tomato powder. One pack contains 300 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eChristmas noodles by Schaut\u003c\/strong\u003e are a seasonal variety from the pasta manufactory in Andelfingen, listed by the manufacturer as “Frischei-Weihnachtsnudeln bunt” (Fresh Egg Christmas Noodles, Colorful). At heart, they are classic fresh egg noodles: durum wheat semolina and plenty of egg, dried for storage. The difference lies in their shape and color. One part of the dough remains light and yellow from the egg yolk. A second part is colored red with tomato powder, and a third with spinach powder. These are formed into small figures, which are mixed together and packed in the box. On the plate, they create a festive Advent scene without any further decoration. The noodles are cooked in around 10 to 12 minutes.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: a classic egg noodle in festive attire\u003c\/h3\u003e\n\n\u003cp\u003eTaste-wise, the Christmas noodles are above all one thing: good egg noodles. They have a mild, rounded flavor with the subtle sweetness of fresh egg yolk. The red figures have a hint of tomato, while the green ones have a delicate spinach note. Both remain subtle and stand out most when you eat the noodles simply with butter.\u003c\/p\u003e\n\n\u003cp\u003eThe shapes hold up well after cooking, and the texture is firm and elastic. Anyone looking for a noodle with a strong herbal or spicy flavor will find this variety too understated. Its strength lies in its appearance on the plate. However, the colors will disappear under a dark gravy. It is better to pair them with light accompaniments so that the red, green and yellow remain clearly visible.\u003c\/p\u003e\n\n\u003ch3\u003eServing suggestions: as a festive side dish and on the children’s plate\u003c\/h3\u003e\n\n\u003cp\u003eCook the noodles in plenty of salted water and stir once at the beginning. After about ten minutes, taste the first figure. Drain them and toss them in melted butter with a pinch of nutmeg.\u003c\/p\u003e\n\n\u003cp\u003eAs a side dish, they pair well with poultry in a light sauce, creamed sliced meat, or a fish fillet with lemon butter. On Christmas Eve, they are a quick solution for the children’s table while the adults wait for the roast. Baked with grated cheese, they become a small casserole. A light tomato sauce also suits them well, keeping the colors visible. For a Christmas buffet, turn them into a pasta salad with peas, diced ham and a dressing made from yogurt and mustard. You can prepare the salad the day before, leaving more time for your guests on the festive day. Store the pack in a cool, dry place and keep it tightly sealed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook the Christmas noodles for only eight minutes when using them in a soup, then add them to a clear chicken broth. The colorful figures float on top and turn a clear broth into an eye-catching starter.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: hand-packed in Andelfingen\u003c\/h3\u003e\n\n\u003cp\u003eThe Schaut pasta manufactory is located in Andelfingen, a district of Langenenslingen in Upper Swabia. Brigitte Schaut began making pasta there in 1993. Since the start of cultivation in 2013, the business has had its own packing area for gift bags and its own room for gift baskets.\u003c\/p\u003e\n\n\u003cp\u003eAccording to Brigitte Schaut, everything is still packed by hand, including the gift baskets. Christmas is the most important time of year for the manufactory, as this is when most of the gifts are packed. The business deliberately supplies delicatessens throughout Germany rather than large supermarket chains. According to the manufacturer, the eggs come from local chickens.\u003c\/p\u003e\n\n\u003ch3\u003eFor: families, hosts and Advent gifts\u003c\/h3\u003e\n\n\u003cp\u003eChristmas noodles are perfect for anyone who wants to bring something cheerful to the festive table. They are suitable as a gift for an Advent party, for a St. Nicholas boot, or as part of a gift basket. For the new year, add the \u003ca href=\"\/en\/products\/bunte-gluecksnudeln\"\u003eColorful Lucky Noodles\u003c\/a\u003e, and for the whole year, the \u003ca href=\"\/en\/products\/bunte-nudeln-in-herzform\"\u003eColorful Heart-Shaped Noodles\u003c\/a\u003e. You can find all varieties at \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eSchaut Nudeln\u003c\/a\u003e. The noodles contain gluten-containing grain (durum wheat) and egg. They are therefore not suitable for a vegan diet or for anyone with an egg allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eStars and trees made from egg pasta, colored with spinach and tomato – festive noodles from Upper Swabia for the children’s table and the gift basket.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":59336171749708,"sku":"040SCH015","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bunte-weihnachtsnudeln-freisteller.png?v=1792435037"},{"product_id":"kraeuterprinten-konfekt","title":"Herbal Print Confectionery","description":"\u003ch2\u003ePrintenbäckerei Klein Kräuterprinten-Konfekt. Hard Aachen Printen in small pieces, strongly spiced and vegan according to the manufacturer.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePrintenbäckerei Klein Kräuterprinten-Konfekt\u003c\/strong\u003e are crisp hard Aachen Printen in the smallest pieces, baked on Franzstraße in Aachen. The 200 g bag contains pure Kräuterprinte, without chocolate or nuts, only dough and spices.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKräuterprinten-Konfekt by Klein\u003c\/strong\u003e is the classic Kräuterprinte, reduced to snack size. The bakery simply describes it as crisp, tiny Printen pieces. The word \"Kräuter\" in Printen refers to the spices in the dough, not garden herbs. Which spices Klein uses and in what ratio remains a family secret, as with every Aachen Printen bakery. The label lists wheat flour, sugar syrup, rock sugar, brown sugar, Printen spices and two leavening agents. According to the manufacturer, fat and eggs are not in the dough. That is exactly why the Printe becomes so hard when baked: The sugar caramelizes and gives the pastry its bite. You take the small pieces directly from the bag, so there is no need to break them.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: first the crunch, then spices and caramel\u003c\/h3\u003e\n\n\u003cp\u003eWith the first bite, the piece makes an audible crunch, then the spices slowly release. Typical for Aachen Printen are cinnamon, anise, cloves, coriander and cardamom, the exact mixture being kept secret by each bakery. This is complemented by the dark caramel tone from sugar syrup and brown sugar. Between your teeth, you feel small rock sugar crumbs. They hardly dissolve during baking and, according to the NRW State Office for Consumer Protection, are one of the characteristics of Aachen Printen. The taste is bittersweet and spicy, rather bold than sweet.\u003c\/p\u003e\n\n\u003cp\u003eFresh, the confection is really hard. If you expect a soft, moist Printe, you are looking in the wrong place. Klein even suggests a simple trick: If you store the pieces briefly in a tin with a cut apple, they absorb moisture and become softer.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: with coffee, with tea and in the sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe easiest way is to place a bowl of confection next to the coffee pot. The pieces are so small that everyone at the table can reach for them whenever they like. The bold spice pairs particularly well with black tea or filter coffee. Children like to dip the pieces in warm cocoa, then they become soft on the outside and remain crisp on the inside.\u003c\/p\u003e\n\n\u003cp\u003eIn Aachen, Kräuterprinte also belongs in the kitchen. When making Rhenish Sauerbraten, it is added to the sauce, where it breaks down and adds spice and thickening. With the confection, this is particularly easy because the pieces are already small. When crushed in a mortar, a handful makes a spicy sprinkling over vanilla ice cream or quark dessert. Store the bag tightly closed in a tin, cool and dry, so that the spices stay fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a few pieces of confection next to the \u003ca href=\"\/en\/products\/kraeuter-schnitt-printen\"\u003eKräuter-Schnitt-Printen\u003c\/a\u003e. Same dough, different shape – this way you can see how much the piece size changes the chewing experience.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: three sugars and a bakery on Marschiertor\u003c\/h3\u003e\n\n\u003cp\u003ePrintenbäckerei Klein has been baking on Franzstraße in Aachen since 1912, directly at Marschiertor, one of the old city gates. Today, master baker Andreas Klein runs the family business in the fourth generation. Since the year 2000, the house has focused entirely on Printen. For the basic dough, Klein uses three sugars: sugar syrup, brown farinzucker and rock sugar. According to a report by the Tagesspiegel, the syrup is heated to about 80 degrees and added to the kneading machine. Then flour and the remaining sugars follow, while the rock sugar is intended to remain grainy.\u003c\/p\u003e\n\n\u003cp\u003eGenuine Aachen Printen may only be baked in Aachen, Alsdorf, Baesweiler, Eschweiler, Stolberg, Würselen and Roetgen. The name is registered as a protected geographical indication of the EU. Klein bakes in the middle of Aachen and also operates a branch in Roetgen.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for Printen purists and full coffee tables\u003c\/h3\u003e\n\n\u003cp\u003eThe Kräuterprinten-Konfekt is suitable for everyone who likes Printe in its original form, bitter and crisp. It is suitable for the Advent platter, for the tin in the office and as a small gift from Aachen. Because milk and egg are missing from the recipe, it is vegan according to the manufacturer. If you want chocolate with it, reach for the \u003ca href=\"\/en\/products\/weichprinten-gemischt\"\u003eWeichprinten gemischt\u003c\/a\u003e in three chocolates. You can find the entire range from Franzstraße at \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003ePrintenbäckerei Klein\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The confection contains wheat and therefore gluten and may contain traces of hazelnuts and almonds. It is not suitable for people with celiac disease or an allergy to these nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eKräuterprinten-Konfekt from Aachen, 200 g of crisp spice in small pieces – for the coffee table, the sauce and everyone who likes hard Printen.\u003c\/em\u003e\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":59336176304460,"sku":"031KLE9401","price":5.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kraeuterprinten-konfekt-freisteller.png?v=1792435076"},{"product_id":"kraeuter-schnitt-printen","title":"Herbal Cut Printen","description":"\u003ch2\u003ePrintenbäckerei Klein Kräuter-Schnitt-Printen. Classic Aachen hard printen in bar form, tartly spiced with a candied bite.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePrintenbäckerei Klein Kräuter-Schnitt-Printen\u003c\/strong\u003e are the rectangular, crisp hard herb printen from Aachen's Franzstraße, 200 g in a cellophane bag. They come without coating, filling or nut topping and are vegan according to the manufacturer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Kräuter-Schnitt-Printe by Klein\u003c\/strong\u003e is the printen as many Aacheners know it from childhood: a plain, rectangular bar, dark brown and firm. The name reveals the production. The dough passes through form rollers and is cut into strips, as described by the Tagesspiegel after a visit to the bakery. \"Kräuter\" stands for the spices in the dough. In Aachen, the old rule of consumption \"break first, then bite\" applies to this variety. Klein itself describes the Schnitt-Printe as carefully and finely spiced. The list of ingredients includes wheat flour, three types of sugar, printen spices, two baking powders and some potato flour. According to the manufacturer, fat and egg are not part of the dough.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: tart, spicy and with bite\u003c\/h3\u003e\n\n\u003cp\u003eIf you break a bar, you see small brown crumbs inside. That is the candied sugar, which remains whole during baking and crunches slightly when chewing. Then come the spices: warm and spicy, with notes of clove and anise, as is typical for Aachen printen. The sugar syrup brings a dark, almost malty sweetness that never becomes overpowering.\u003c\/p\u003e\n\n\u003cp\u003eThe printen is hard and is supposed to be. Those with sensitive teeth will find it too firm fresh from the bag. Klein then recommends storing it moist: open in a damp room, in the bread box next to fresh bread or briefly in a tin with a cut apple. This way, the printen gradually becomes softer. Stored dry, it remains crispy, that is in your hands.\u003c\/p\u003e\n\n\u003ch3\u003eUse: from the coffee table to the Sauerbraten\u003c\/h3\u003e\n\n\u003cp\u003eIn the afternoon, a bar fits with filter coffee or a strong black tea. If you dip the printen briefly, the edge becomes soft and the spices come out even stronger. For the Advent platter, you break the bars into two or three pieces, then everyone reaches for it more easily.\u003c\/p\u003e\n\n\u003cp\u003eIn Rhenish cuisine, the Kräuterprinte is an ingredient. For Sauerbraten, a plate of Kräuterprinten, around 200 g, is crumbled into the roast gravy and briefly cooked with it. This is stated in a traditional Aachen Sauerbraten recipe. The printen crumbles, binds the sauce and gives it spice and sweetness. Crumbled, it is also suitable for a quark dish with sour cherries. Store the bag cool and dry, preferably in a tin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook Sauerbraten once with a whole bag of \u003ca href=\"\/en\/products\/kraeuterprinten-konfekt\"\u003eKräuterprinten-Konfekt\u003c\/a\u003e or Schnitt-Printen in the gravy. After that, you will know why Aacheners also have their printen in the pantry for the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: one family, one street, one baked good\u003c\/h3\u003e\n\n\u003cp\u003eThe Klein bakery was founded in 1912 exactly at the location in Franzstraße where it still stands today. In the past, bread, cakes and printen came out of the oven there. Heinz and Ulla Klein switched completely to printen in 2000. Today, master baker Andreas Klein runs the business in the fourth generation. Regarding the origin of the printen, Ulla Klein has a sober opinion: It probably came to Aachen in the 15th century with brass casters from Walloon Dinant.\u003c\/p\u003e\n\n\u003cp\u003eThe Kräuterprinte itself was created later, around 1820. At that time, Aachen bakers replaced expensive honey with sugar beet syrup and farinzucker. Today, \"Aachener Printen\" is a protected geographical indication. They may only be baked in Aachen and six neighboring towns, from Würselen to Roetgen.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for everyone who likes printen pure\u003c\/h3\u003e\n\n\u003cp\u003eThe Kräuter-Schnitt-Printen are for purists who want to taste the dough without distraction. They are suitable as a supply for Sauerbraten and game sauce and as a greeting from Aachen. If you want chocolate on the printen, you will find it soft and with almonds in the \u003ca href=\"\/en\/products\/schoko-mandel-weichprinten\"\u003eSchoko-Mandel-Weichprinten\u003c\/a\u003e. You can find all varieties from Franzstraße at the \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003ePrintenbäckerei Klein\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The printen contain wheat and thus gluten and may contain traces of hazelnuts and almonds. They are not suitable for people with celiac disease or this nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eKräuter-Schnitt-Printen from Aachen, 200 g classic hard printen – to break, dip and for the Sauerbraten sauce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":59336177287500,"sku":"031KLE9101","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kraeuter-schnitt-printen-freisteller.png?v=1792435088"},{"product_id":"weiches-printenkonfekt","title":"Soft printed confectionery","description":"\u003ch2\u003ePrintenbäckerei Klein Soft Printen Confectionery. Small Aachen soft printen with almond slivers, dipped in three chocolates.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePrintenbäckerei Klein Soft Printen Confectionery\u003c\/strong\u003e are bite-sized pieces of soft printen from Aachen, with almond slivers and mixed in dark, milk, and white chocolate. The bag contains 200 g, baked on Franzstraße.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSoft printen confectionery from Klein\u003c\/strong\u003e is the printen for everyone who finds a classic hard printen too firm. The bakery calls it a special form of soft printen: tiny pieces, refined with almonds and covered all around with chocolate. Under the coating is the same basic dough from which Klein also bakes the crispy herb printen. The difference lies solely in the treatment after baking. The printen confectionery is considered an original creation of the Klein bakery in Aachen. In the bag, light, medium brown, and dark pieces are mixed together, so you can snack on all three chocolates.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: soft, chocolatey, with a subtle almond crunch\u003c\/h3\u003e\n\n\u003cp\u003eWhen you bite into it, the piece gives way immediately. First you taste the chocolate, depending on the color bitter, creamy, or vanilla-sweet. Underneath comes the juicy printen dough with its warm spice and the caramel tone of sugar syrup and brown sugar. The almond slivers provide a little crunch between the soft layers. Because of the small shape, the ratio of chocolate to dough is higher than with a large soft printen, so the confectionery tastes more chocolatey.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for the grainy, crunchy printen to break is ill advised with the confectionery. For that, there is the herb printen. Here it is about melting and spice in one bite. Feel free to try one color after another and pay attention to how strongly the chocolate pushes the spices to the front or background.\u003c\/p\u003e\n\n\u003ch3\u003eUse: bites for the Advent plate and coffee table\u003c\/h3\u003e\n\n\u003cp\u003eYou do not need to prepare the confectionery. You pour it into a bowl, and already there is something Christmassy on the table. Milk chocolate and white pieces suit milk coffee or cappuccino, the dark ones rather espresso. On a colorful cookie plate, the confectionery fills the gaps between Spekulatius and Zimtsterne.\u003c\/p\u003e\n\n\u003cp\u003eA few roughly chopped pieces give a baked apple or a portion of vanilla ice cream a Christmassy finish. The confectionery keeps best cool and dry in a tin. In the heat, the chocolate can get a gray veil. According to Klein, this is purely an optical flaw, the taste remains.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a bowl of confectionery next to the \u003ca href=\"\/en\/products\/vollmilch-mandel-weichprinten\"\u003eMilk Chocolate Almond Soft Printen\u003c\/a\u003e. Same dough, same almonds, but in the large format, the printen spice tastes stronger through.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: The printen only becomes soft after baking\u003c\/h3\u003e\n\n\u003cp\u003eEvery printen from Klein comes out of the oven crispy hard. It only becomes soft through moist storage, without additives, as the bakery explains. Only after that does it get its chocolate coating. It surrounds the soft printen all around, so that the moisture stays in the pastry. Industrial soft printen, on the other hand, often have their own recipe. Heinz Klein said about this in 2011: \"We reject that, because we want to preserve the taste.\"\u003c\/p\u003e\n\n\u003cp\u003eIt is baked at Franzstraße 91, directly at the Marschiertor in Aachen. The bakery has stood there since its founding in 1912, today it is run by baking master Andreas Klein in the fourth generation. Aachen printen are a protected geographical indication and may only be baked in Aachen and six neighboring towns.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for snack plates and soft printen fans\u003c\/h3\u003e\n\n\u003cp\u003eThe soft printen confectionery suits everyone who prefers printen soft rather than crispy. It is suitable for sharing in the family, for the office coffee, and as a gift, if you are invited to the Advent party. Children usually reach for the light pieces first, adults often for the dark ones. Anyone who wants to experience the pure, hard spice should try the \u003ca href=\"\/en\/products\/kraeuterprinten-konfekt\"\u003eHerb Printen Confectionery\u003c\/a\u003e alongside. You can find all printen from Franzstraße at the \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003ePrintenbäckerei Klein\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The confectionery contains wheat (gluten), almonds, milk, and soy, and may contain traces of hazelnuts. It is not suitable for people with an allergy to these substances. Because of the milk chocolate, it is also not vegan.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSoft printen confectionery from Aachen, 200 g small soft printen with almonds in three chocolates – for the plate that everyone shares.\u003c\/em\u003e\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":59336178630988,"sku":"031KLE9495","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weiches-printenkonfekt-freisteller.png?v=1792435099"},{"product_id":"schoko-mandel-weichprinten","title":"Chocolate-Almond Soft Pretzels","description":"\u003ch2\u003ePrintenbäckerei Klein Schoko-Mandel-Weichprinten. Soft Aachener Printen with almonds under dark chocolate coating, vegan according to the manufacturer.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePrintenbäckerei Klein Schoko-Mandel-Weichprinten\u003c\/strong\u003e are soft Aachener Printen with 7% almonds, completely covered with dark chocolate coating, which makes up a quarter of the weight. The bag contains 200 g from the bakery on Franzstraße.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Schoko-Mandel-Weichprinte by Klein\u003c\/strong\u003e combines two Aachen traditions: the spicy Printen dough with almonds and the dark chocolate coating. Soft Printen are called so because they give way immediately when bitten into, instead of cracking. At Klein, they are made from the same dough as the hard herbal Printen. The almonds are baked in with it and not sprinkled on the chocolate afterwards. Heinz Klein valued this already in 2011: It is good for the taste. The coating consists of cocoa mass, sugar, cocoa butter, and soy lecithin. Milk is not on the ingredients list, which is why Klein lists this variety as vegan.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: dark chocolate, juicy dough, roasted almond\u003c\/h3\u003e\n\n\u003cp\u003eFirst, the dark chocolate coating touches the tongue, bitter and rich in cocoa. Underneath, the soft dough with cinnamon, cloves, and anise awaits, as is typical for Aachener Printen. The baked-in almonds have acquired roasted aromas in the oven and give the soft bite a nutty firmness. The sweetness from sugar syrup, candied fruit, and brown sugar catches the bitterness of the chocolate. In the end, a warm spice remains, which lingers for a while.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the variant with milk chocolate, this Printe tastes stronger and less sweet. Those who like it mild and creamy will find the dark coating too bitter. For everyone else, this bitterness is exactly the appeal, because it lets the Printen spices stand out more clearly than a sweet milk chocolate.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: with espresso, with red wine, for Advent coffee\u003c\/h3\u003e\n\n\u003cp\u003eA Schoko-Mandel-Weichprinte and an espresso are a good pair, because roasted notes meet roasted notes. In the evening, it fits on a board with cheese and walnuts or with a glass of strong red wine. For the Advent coffee, you cut the Printen into strips, so the bag is enough for more guests. Also on a dessert plate next to orange slices or a scoop of vanilla ice cream, the dark Printe makes a good impression.\u003c\/p\u003e\n\n\u003cp\u003eSoft Printen stay juicy for a long time under their chocolate coating. The bakery recommends storing Printen in a tin cool. If stored too warm, the chocolate gets a grey haze. It looks less beautiful, but according to Klein, it is only an optical flaw. Almonds can lose freshness after about a year, so enjoy them preferably during the season.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Test the Printe against its light sister, the \u003ca href=\"\/en\/products\/vollmilch-mandel-weichprinten\"\u003eVollmilch-Mandel-Weichprinten\u003c\/a\u003e. The dough and almonds are the same, only the chocolate changes – the difference is surprisingly large.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: from the bakery at Marschiertor\u003c\/h3\u003e\n\n\u003cp\u003eThe Printenbäckerei Klein has been baking on Franzstraße in Aachen, at Marschiertor, since 1912. The owner today is master baker Andreas Klein, who leads the business in the fourth generation. Since 2000, everything there revolves around the Printe. A report from the bakery described in 2011 how bakers press the cut-out raw pieces by hand into a bath of almonds and then bake them. For the soft variant, the Printen are then placed in moist air until they give way. Only then follows the chocolate coating, which completely encloses the soft Printe.\u003c\/p\u003e\n\n\u003cp\u003eReal Aachener Printen are registered as a protected geographical indication. They may only be baked in Aachen, Alsdorf, Baesweiler, Eschweiler, Stolberg, Würselen, and Roetgen.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for everyone who likes Printen dark\u003c\/h3\u003e\n\n\u003cp\u003eThe Schoko-Mandel-Weichprinten are for lovers of dark chocolate who are looking for a soft Printe with bite. Due to the vegan recipe, they are also suitable for guests who abstain from milk. Those who prefer hazelnuts instead of almonds should reach for the \u003ca href=\"\/en\/products\/schoko-nuss-weichprinten\"\u003eSchoko-Nuss-Weichprinten\u003c\/a\u003e. You can find the entire assortment at the \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003ePrintenbäckerei Klein\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen notice: The Printen contain wheat (gluten), almonds, and soy and may contain traces of hazelnuts. They are not suitable for people with an allergy to these substances.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSchoko-Mandel-Weichprinten from Aachen, 200 g soft Printe under dark coating – for espresso and everyone who likes it bitter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":59336179679564,"sku":"031KLE9225","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schoko-mandel-weichprinten-freisteller.png?v=1792435115"},{"product_id":"vollmilch-mandel-weichprinten","title":"Whole Milk Almond Soft Pretzels","description":"\u003ch2\u003ePrintenbäckerei Klein Whole Milk-Almond Soft Printen. Soft Aachen Printen with almonds, creamily coated with whole milk chocolate.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePrintenbäckerei Klein Whole Milk-Almond Soft Printen\u003c\/strong\u003e are soft Aachen Printen with 7% almonds under a coating of whole milk chocolate, which makes up a quarter of the weight. 200 g in the bag, baked in Aachen's Franzstraße.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKlein's Whole Milk-Almond Soft Printen\u003c\/strong\u003e is the mildest way to experience Aachen Printen. Soft Printen means: The pastry gives way when bitten into, instead of cracking. For this, Klein uses the same spiced dough as for the hard herb Printen, with almonds baked directly in. Then the Printen is stored soft and coated all around with whole milk chocolate. The chocolate brings sugar, cocoa butter, whole milk powder and a little cocoa mass. This makes it taste significantly rounder and sweeter than dark chocolate couverture. For many, this is the Printen they first experienced the spices of Aachen with as a child.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: creamy, nutty and gently spiced\u003c\/h3\u003e\n\n\u003cp\u003eWith the first bite, the whole milk chocolate melts softly on the tongue. Then follows the juicy Printen dough with warm notes of cinnamon and cloves, which stay pleasantly in the background here. The almonds have lightly roasted in the oven and bring a fine crunch to the soft bite. Sugar syrup and brown sugar give the dough a dark caramel tone, which suits the milk chocolate well. Overall, the Printen tastes sweet and round, with a spiced trace that remains until the last bite.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for the tart power of darker couverture will find this variety too mild. For that, there is the dark chocolate variant.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: St. Nicholas plate, latte and cocoa\u003c\/h3\u003e\n\n\u003cp\u003eThe Whole Milk-Almond Soft Printen are made for the plate where young and old sit together. They suit latte, cocoa or a mild fruit tea better than very strong coffee. You can put a whole bag in the St. Nicholas boot. For the Advent coffee, you cut the Printen into strips and arrange them fan-like on a plate.\u003c\/p\u003e\n\n\u003cp\u003eThey also work as a dessert accompaniment. Cut into small cubes over vanilla pudding or rice pudding, they give spice and chocolate in one. Store the Printen cool and dry, preferably in a tin, as recommended by the bakery. If it gets too warm, the chocolate gets a grey haze. According to Klein, this is only an optical flaw, the taste hardly suffers from it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the Printen next to the \u003ca href=\"\/en\/products\/weiches-printenkonfekt\"\u003esoft Printen confection\u003c\/a\u003e. Both have almonds and soft dough, but the confection in three chocolates and small bites – ideal for comparing at the coffee table.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Family business with Christmas market stalls in the Rhineland\u003c\/h3\u003e\n\n\u003cp\u003ePrintenbäckerei Klein has stood on Franzstraße in Aachen since 1912, right at the Marschiertor. Today, the owner is baking master Andreas Klein, the fourth generation of the family. In addition to the main house with the bakery, Klein operates branches in Ursulinerstraße, in Krämerstraße between the Cathedral and Town Hall, and in the Eifel town of Roetgen. During Advent, Printen stalls stand at Christmas markets in Aachen, Düsseldorf, Cologne, Essen, and Oberhausen. Groups of 20 to 50 people can visit the bakery in Franzstraße after registration and see how Printen are made.\u003c\/p\u003e\n\n\u003cp\u003eChocolate on Printen is a 19th-century invention in Aachen, soft Printen came only after that. Klein makes them without their own soft recipe: The baked Printen draws moisture and is only then coated with chocolate. Aachen Printen are a protected geographical indication and may only be baked in the Aachen area.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for families and everyone who likes it mild\u003c\/h3\u003e\n\n\u003cp\u003eThese Soft Printen suit everyone who is trying Printen for the first time. Also those who prefer chocolate creamy rather than tart are in the right place. Children naturally reach for whole milk first. Those who like it darker choose the \u003ca href=\"\/en\/products\/schoko-mandel-weichprinten\"\u003eChoco-Almond Soft Printen\u003c\/a\u003e with dark chocolate couverture. You can find the complete range from Aachen at \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003ePrintenbäckerei Klein\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The Printen contain wheat (gluten), milk, almonds, and soy, and may contain traces of hazelnuts. They are not suitable for people with an allergy to these substances.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole Milk-Almond Soft Printen from Aachen, 200 g mild and soft – for the St. Nicholas plate and everyone who likes Printen creamy.\u003c\/em\u003e\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":59336181252428,"sku":"031KLE9235","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/vollmilch-mandel-weichprinten-freisteller.png?v=1792435126"},{"product_id":"schoko-nuss-weichprinten","title":"Chocolate-Nut Soft Pretzels","description":"\u003ch2\u003ePrintenbäckerei Klein Schoko-Nuss-Weichprinten. Soft Aachener Printen with hazelnuts under dark chocolate coating, vegan according to the manufacturer.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePrintenbäckerei Klein Schoko-Nuss-Weichprinten\u003c\/strong\u003e are soft Aachener Printen with hazelnuts, completely coated with dark chocolate. According to the manufacturer, each Printe contains 12% hazelnuts and 25% chocolate coating, and the bag contains 210 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Schoko-Nuss-Weichprinte by Klein\u003c\/strong\u003e is the dark nut Printe in soft form. Klein offers chocolate Printen in two versions, and the difference lies in the coating. A hard Printe with chocolate is only coated on top. This allows it to draw moisture from below if you want it softer at home. A Weichprinte, on the other hand, is completely enveloped so that the moisture stays in the dough. The hazelnuts are placed on the dough and baked with it before the Printe is stored soft and coated. Because the chocolate coating only consists of cocoa mass, sugar, cocoa butter, and soy lecithin, Klein offers this variety as vegan.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: bitter chocolate and plenty of roasted nut\u003c\/h3\u003e\n\n\u003cp\u003eThe dark chocolate coating makes the first impression: bitter, rich in cocoa, and only slightly sweet. Beneath it lies the juicy Printe dough with its warm spice from the Aachen spice blend. The hazelnuts were roasted during baking and bring a distinct nutty note. With 12%, the proportion is so high that you will almost hit a nut with every bite. Roasted nut, cocoa, and spice all pull in the same direction; the Printe tastes bold and wintry. Let a piece stay in your mouth a little longer, then the finer spice notes will come through after the chocolate.\u003c\/p\u003e\n\n\u003cp\u003eIf you don't like hazelnuts, you are wrong with this variety. Almond lovers should better opt for the almond version under the same chocolate coating.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: with coffee, with tea, and on the cheese board\u003c\/h3\u003e\n\n\u003cp\u003eIn the afternoon, this Printe pairs well with strong filter coffee or espresso. A black tea with a splash of oat milk also goes well with it. In the evening, you can cut it into narrow strips and place it on a board with spicy hard cheese, grapes, and walnuts. It also goes well with a glass of port wine or a strong red wine.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick dessert, dice a Printe and sprinkle it over vanilla ice cream or whipped cream with cherries. Store the bag cool and dry in a tin, as recommended by the bakery. Nuts do not last forever. Klein points out that a nut can become rancid after about a year. Therefore, enjoy the Printen during the season.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try the dark variety right next to the \u003ca href=\"\/en\/products\/weisse-schoko-nuss-weichprinten\"\u003eWhite Schoko-Nuss-Weichprinten\u003c\/a\u003e. Same hazelnuts, same dough – but under white chocolate, the Printe tastes like a different pastry.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: nut Printen from Aachen's Franzstraße\u003c\/h3\u003e\n\n\u003cp\u003eChocolate Printen with nuts have been part of the permanent range of Printen bakers in Aachen since the 1950s. At Klein, they are made in the bakery on Franzstraße, at Marschiertor, where the bakery has stood since 1912. Heinz Klein explained in a report in 2011 why the nuts are baked with them: It is good for the taste. The cut-out raw pieces are pressed into a bath of nuts and then put in the oven. In the meantime, baking master Andreas Klein is at the helm of the fourth generation.\u003c\/p\u003e\n\n\u003cp\u003eThe designation Aachener Printen is registered as a protected geographical indication. They may only be baked in Aachen, Alsdorf, Baesweiler, Eschweiler, Stolberg, Würselen, and Roetgen.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for nut lovers and fans of dark chocolate\u003c\/h3\u003e\n\n\u003cp\u003eThese Printen are for everyone who likes hazelnuts and dark chocolate and is looking for a soft Printe with bite. Thanks to the vegan recipe, they also fit on the plate for guests who abstain from milk. With almonds instead of hazelnuts, you get the same chocolate coating with the \u003ca href=\"\/en\/products\/schoko-mandel-weichprinten\"\u003eSchoko-Mandel-Weichprinten\u003c\/a\u003e. You can find all varieties at \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003ePrintenbäckerei Klein\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The Printen contain wheat (gluten), hazelnuts, and soy, and may contain traces of almonds. They are not suitable for people with an allergy to these substances.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSchoko-Nuss-Weichprinten from Aachen, 210 g soft Printe with hazelnut and dark chocolate – for cold afternoons and nut lovers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"210 g","offer_id":59336183382348,"sku":"031KLE9224","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schoko-nuss-weichprinten-freisteller.png?v=1792435136"},{"product_id":"weisse-schoko-nuss-weichprinten","title":"White Chocolate and Nut Soft Pretzels","description":"\u003ch2\u003ePrintenbäckerei Klein White Chocolate-Hazelnut Soft Printen. Soft Aachen Printen with hazelnuts coated in white chocolate with natural vanilla.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePrintenbäckerei Klein White Chocolate-Hazelnut Soft Printen\u003c\/strong\u003e are soft Aachen Printen with 12% hazelnuts, completely coated in white chocolate, which makes up a quarter of the weight. The bag contains 220 g, and the manufacturer calls them White Hazelnut Soft Printen.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe white hazelnut soft printen from Klein\u003c\/strong\u003e is the lightest variety in the Aachen bakery's range. Under the white coating lies the same dark, spicy printen dough as all other printen from the house. This creates a striking contrast: almost creamy white on the outside, deep brown on the inside. The white chocolate consists of sugar, cocoa butter, whole milk powder, natural vanilla, and soy lecithin. It contains no cocoa mass, so it lacks any bitter note. The hazelnuts are placed on the dough before baking and roast in the oven with it. After that, the printen is stored moist until it is soft, and only then coated in chocolate.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: sweet vanilla, roasted nut, and a warm spice underneath\u003c\/h3\u003e\n\n\u003cp\u003eWith the first bite, you taste the white chocolate, milky and with clear vanilla. Immediately after, the roasted hazelnut reveals itself with its savory tone. The juicy dough underneath brings caramel from sugar syrup and brown sugar, as well as the typical spice of Aachen Printen. Precisely because the chocolate is so mild, the spices stand out surprisingly clearly here. The interplay is reminiscent of a praline, only with more bite and more spice.\u003c\/p\u003e\n\n\u003cp\u003eThose who like chocolate mainly bitter and dark will find these printen too sweet. For this taste, the dark chocolate coating variant is the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: for the colorful Advent platter and mild drinks\u003c\/h3\u003e\n\n\u003cp\u003eOn a plate with dark printen and gingerbread, the white pieces bring color to it. With fruit tea, rooibos, or a latte, they show off their vanilla sweetness. A strong espresso, on the other hand, provides a strong counterpoint. If you cut the printen into narrow strips, the bag is enough for an entire coffee table.\u003c\/p\u003e\n\n\u003cp\u003eAs a dessert, diced pieces fit over baked apples, quark dish, or a glass with yogurt and berries. It is best to store the bag cool and dry, preferably in a tin can. White chocolate easily absorbs odors, so it should also be kept away from coffee and spices. In warmth, a gray haze can form, according to Klein, a purely visual flaw.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place one white and one dark \u003ca href=\"\/en\/products\/schoko-nuss-weichprinten\"\u003eChocolate-Hazelnut Soft Printen\u003c\/a\u003e next to each other. Same nuts, same dough – only the chocolate decides whether the printen tastes bitter or sweet.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: from Franzstraße to the branch at the cathedral\u003c\/h3\u003e\n\n\u003cp\u003ePrintenbäckerei Klein was founded in 1912 on Franzstraße in Aachen and is still located there today, at Marschiertor. Master baker Andreas Klein runs the business in the fourth generation. If you are in Aachen, you can find the printen not only at the main store but also on Ursulinerstraße and in Krämerstraße between the cathedral and the town hall. In addition, there is a branch in the Eifel town of Roetgen. During Advent, printen stands at Christmas markets in the Rhineland are added, from Aachen via Cologne and Düsseldorf to Essen and Oberhausen. All these stands are baked in the one bakery at Marschiertor.\u003c\/p\u003e\n\n\u003cp\u003eTypical for Aachen Printen are small brown candied sugar crumbs that do not completely dissolve in the dough. Only bakeries in Aachen and six neighboring towns may use the name Aachen Printen; it is registered as a protected geographical indication.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for sweet tooths and light plates\u003c\/h3\u003e\n\n\u003cp\u003eThe White Chocolate-Hazelnut Soft Printen are suitable for everyone who likes it sweet and creamy and loves hazelnuts. Children often reach for the light printen first, and as a gift, the white variety stands out pleasantly among all the brown of the Advent season. Those who would prefer almonds instead of hazelnuts will find them under whole milk chocolate in the \u003ca href=\"\/en\/products\/vollmilch-mandel-weichprinten\"\u003eWhole Milk-Almond Soft Printen\u003c\/a\u003e. More soft printen and hard printen are available at \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003ePrintenbäckerei Klein\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The printen contain wheat (gluten), hazelnuts, milk, and soy, and may contain traces of almonds. They are not suitable for people with an allergy to these substances.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhite Chocolate-Hazelnut Soft Printen from Aachen, 220 g with hazelnut and vanilla – for light plates and everyone who likes it sweet.\u003c\/em\u003e\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"220 g","offer_id":59336184004940,"sku":"031KLE9244","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisse-schoko-nuss-weichprinten-freisteller.png?v=1792435152"},{"product_id":"weichprinten-gemischt","title":"Mixed soft printing","description":"\u003ch2\u003ePrintenbäckerei Klein Assorted Soft Printen. Soft Aachen Printen in dark, milk and white chocolate, without nuts in the dough.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePrintenbäckerei Klein Assorted Soft Printen\u003c\/strong\u003e is a 200 g bag with three varieties of soft Aachen Printen: dark, milk and white. The manufacturer calls it the “Small Soft Printen Bag,” and the Printen are baked without nuts or almonds.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAssorted Soft Printen by Klein\u003c\/strong\u003e is the easiest way to try three chocolates at once. All three varieties are made from the same basic dough that the Aachen bakery also uses for its hard Printen. The only difference is the chocolate coating. This lets you try the same Printen three times, each in a different style, and discover how much the chocolate shapes its character. At Klein, soft Printen are made by letting the baked Printen absorb moisture during storage until they become soft, without any additives, according to the bakery. Then they are coated all over with chocolate, which keeps the moisture in the dough. This keeps the Printen moist for a long time.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: bitter, creamy and vanilla on the same dough\u003c\/h3\u003e\n\n\u003cp\u003eThe dark Printen has a bitter cocoa taste and lets the spices stand out. The milk chocolate Printen is rounder and sweeter, and the spices take a step back. With the white Printen, milk and vanilla predominate, and the spices are the mildest here. Under all three coatings lies the same moist dough with the caramel notes of sugar syrup, candied fruit, and brown sugar. When you bite into it, the Printen gives way immediately rather than splintering.\u003c\/p\u003e\n\n\u003cp\u003eNuts or almonds are deliberately excluded from this bag. If you are looking for the crunch of almond slivers, the almond varieties are a better choice.\u003c\/p\u003e\n\n\u003ch3\u003eUse: one bag for several hands\u003c\/h3\u003e\n\n\u003cp\u003eWith three varieties, the bag is perfect for rounds where several people can help themselves. Arrange the Printen on a plate by color, and then everyone can quickly find their variety. The dark Printen pairs with strong filter coffee, the white with a mild tea, and the milk chocolate goes well with both. The bag is also perfect for a St. Nicholas boot, because the three colors are visible through the cellophane.\u003c\/p\u003e\n\n\u003cp\u003eIt is quick to give away as a Secret Santa gift at the office or as a treat for an Advent coffee. Experience shows that it empties just as quickly at the coffee table. Store it cool and dry, preferably in a tin, as the bakery recommends. If it gets too warm, the chocolate can turn grey. According to Klein, this is only a cosmetic flaw.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a few pieces of \u003ca href=\"\/en\/products\/kraeuterprinten-konfekt\"\u003eHerb Printen Confection\u003c\/a\u003e to the plate. This lets hard and soft Printen made from the same dough sit right next to each other, so everyone at the table can compare.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: three chocolates from a bakery in Aachen\u003c\/h3\u003e\n\n\u003cp\u003eThe soft Printen are baked in the bakery of Printenbäckerei Klein at Franzstraße 91, near Marschiertor. The bakery was founded there in 1912 and is now run by master baker Andreas Klein in the fourth generation. Klein offers guided tours of the bakery for groups of 20 to 50 people, with prior registration. The tours cover the preparation and history of Aachen Printen.\u003c\/p\u003e\n\n\u003cp\u003eAccording to a report from 2011, the future soft Printen at Klein rest in slightly moist air for about a week before they receive their chocolate coating. Aachen Printen are registered as a protected geographical indication. They may only be baked in Aachen, Alsdorf, Baesweiler, Eschweiler, Stolberg, Würselen, and the municipality of Roetgen.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for anyone who cannot decide\u003c\/h3\u003e\n\n\u003cp\u003eThe bag is perfect for families, offices, and anyone who wavers between dark, milk and white chocolate when buying Printen. It is also suitable for guests who wish to avoid nuts in baked goods. If you prefer the three chocolates with almonds, choose the \u003ca href=\"\/en\/products\/weiches-printenkonfekt\"\u003esoft Printen confection\u003c\/a\u003e. The rest of the range is shown on the \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003ePrintenbäckerei Klein\u003c\/a\u003e website.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The Printen contain wheat (gluten), milk and soy, and may contain traces of hazelnuts and almonds. Therefore, despite the nut-free recipe, they are not suitable for people with a nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAssorted soft Printen from Aachen, 200 g in three chocolates – for the plate, from which everyone takes their favorite color.\u003c\/em\u003e\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":59336184693068,"sku":"031KLE9293","price":7.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/klein-weichprinten-gemischt.png?v=1792434747"},{"product_id":"lebkuchen-grosser-wolfganger","title":"Large Wolfganger Gingerbread","description":"\u003ch2\u003eLebkuchen Gandl Großer Wolfganger. Soft honey gingerbread with almonds and a light sugar glaze, made according to a family recipe from St. Wolfgang.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLebkuchen Gandl Großer Wolfganger\u003c\/strong\u003e is the classic honey gingerbread of the Lebzelterei Gandl in St. Wolfgang im Salzkammergut. The package contains three pieces of Großer Wolfganger gingerbread, each weighing 40 g, for a total of 120 g. The dough made from honey, wheat and rye flour matures for two months before it is spiced and baked.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Großer Wolfganger gingerbread is the cornerstone of the Lebzelterei Gandl range\u003c\/strong\u003e, a simple honey gingerbread with almonds and a thin, light sugar glaze. If you want to know what an Austrian gingerbread from a Lebzelter tastes like, this is where to start. Lebzelter is the old Austrian word for a gingerbread baker, and the craft has a long history in St. Wolfgang. Honey is the main ingredient, along with cane sugar and a little invert sugar. Dates and figs make it moist, while lemon peel gives it a fresh touch. No yeast is used; instead, the dough is leavened with potash and hartshorn salt, as is typical for gingerbread. The result is a dense, soft piece that you want to savor slowly.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: honey first, then spice and almond\u003c\/h3\u003e\n\n\u003cp\u003eWith the first bite, you taste honey above all else, round and warm. The glaze cracks thinly and melts quickly, then the dough gives way softly. After a few seconds, the gingerbread spice comes through. The gingerbread of the house is said to contain cinnamon, cloves, anise, ginger, nutmeg and coriander. None of them stands out, but together they create the typical, warming spice.\u003c\/p\u003e\n\n\u003cp\u003eThe almonds bring a mild, nutty note and a little bite to the soft dough. Dates and figs provide the moist crumb and a subtle fruity sweetness. If you expect a hard, crunchy gingerbread like a Pfefferkuchen, you are looking in the wrong place. The Großer Wolfganger is a soft honey gingerbread that is meant to be chewed rather than broken.\u003c\/p\u003e\n\n\u003ch3\u003eServing suggestions: with coffee, on the Advent platter, as a gift\u003c\/h3\u003e\n\n\u003cp\u003eThe gingerbread tastes best at room temperature with a cup of coffee or black tea. Cut it into two or three pieces, then one bar is enough for two people. On the Advent platter, it pairs well with Vanillekipferln and Zimtsterne because it is softer and more spiced than the shortbread. It is equally suitable with a glass of mulled wine or hot apple juice.\u003c\/p\u003e\n\n\u003cp\u003eStore the gingerbread cool and dry in an airtight container to keep it soft for a long time. An apple slice in the container releases some moisture. Replace it after two or three days to keep it fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a Großer Wolfganger next to the \u003ca href=\"\/en\/products\/orangen-lebkuchen\"\u003eOrangen Lebkuchen\u003c\/a\u003e and try both one after the other. This way you can see how much the candied orange adds to the same honey dough.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: two months of dough maturation in St. Wolfgang\u003c\/h3\u003e\n\n\u003cp\u003eThe Großer Wolfganger gingerbread is baked at the Bäckerei-Konditorei-Lebzelterei Gandl in St. Wolfgang am Wolfgangsee. The bakery and confectionery shop has been in operation since 1806 and is still family-run today, managed by Barbara and Fritz Gandl. In addition to bread and baked goods, traditional gingerbread specialties are the main focus, along with new creations.\u003c\/p\u003e\n\n\u003cp\u003eA recipe from the bakery, published by OÖ Tourismus, reveals the secret. First, the honey is warmed, then the flour is added. After that, the dough matures for two months, and only then are the spices added. This long resting period makes the gingerbread mild and round. According to OÖ Tourismus, every gingerbread is shaped by hand. Gandl bakes the gingerbread under the name \"Original St. Wolfganger Lebkuchen\".\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for everyone who likes soft, classic gingerbread\u003c\/h3\u003e\n\n\u003cp\u003eThe Großer Wolfganger is perfect for anyone looking for an honest honey gingerbread without filling or chocolate. It is suitable for Sunday coffee, the Advent platter, and as a small gift from Austria. If you like a filling, choose the \u003ca href=\"\/en\/products\/marzipan-lebkuchen\"\u003eMarzipan-Lebkuchen\u003c\/a\u003e. You can find all varieties from the Lebzelterei at \u003ca href=\"\/en\/collections\/lebkuchen-gandl\"\u003eLebkuchen Gandl\u003c\/a\u003e. With wheat, rye, egg and almonds, it is not suitable for people with an allergy to these ingredients.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The gingerbread contains gluten-containing cereals (wheat, rye), eggs and almonds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThree soft honey gingerbreads from St. Wolfgang, matured for two months – for an afternoon cup of coffee and the first Advent platter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lebkuchen Gandl","offers":[{"title":"120 g","offer_id":59336184824140,"sku":"031GAN0001","price":5.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/lebkuchen-grosser-wolfganger-freisteller.png?v=1792435163"},{"product_id":"orangen-lebkuchen","title":"Orange gingerbread","description":"\u003ch2\u003eLebkuchen Gandl Orange Lebkuchen. Juicy honey gingerbread with candied orange peel, lightly and fruitily spiced.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLebkuchen Gandl Orange Lebkuchen\u003c\/strong\u003e combines the honey gingerbread dough from St. Wolfgang with ten percent chopped aranzini, or candied orange peel. The orange gingerbread comes as two pieces of 30 g each, totaling 60 g. Soft, fruity, and mildly spiced.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAn orange gingerbread is a honey gingerbread that gets a light, fresh note from candied orange peel.\u003c\/strong\u003e In Austria, this candied peel is called aranzini, and that is exactly what it is called on the label of Lebzelterei Gandl. Ten percent of it is added to the dough chopped. That may sound like little, but it is enough to make every piece smell of orange. The base is the same honey dough as the classic gingerbread of the house: honey, wheat and rye flour, cane sugar, eggs and almonds, plus dates, figs and a little lemon peel. Two small pieces per pack make it the perfect gingerbread for between meals, when one large bar would be too much.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: citrus at the front, honey and spice behind\u003c\/h3\u003e\n\n\u003cp\u003eYou can smell the orange as soon as you open the package. In the mouth, the fruity, slightly tart note of the candied peel comes first. It is sweet, but retains the subtle bitter edge that orange peel always brings. Behind it, the honey spreads out and binds the fruit. The gingerbread spice remains rather in the background in this piece and only warms up afterwards.\u003c\/p\u003e\n\n\u003cp\u003eThe aranzini bring small, soft pieces of fruit into the dense dough when you chew. The almonds provide a mild, nutty undertone. Together, the gingerbread tastes lighter and fresher than the dark, spicy varieties. If you generally avoid candied fruit, you will not enjoy this piece much. For that taste, the classic honey gingerbread is the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eServing: with tea, for afternoon coffee, on the festive platter\u003c\/h3\u003e\n\n\u003cp\u003eAn orange gingerbread pairs particularly well with black tea, such as an Earl Grey. The bergamot in the tea and the orange in the gingerbread play off the citrus notes. It tastes just as good with afternoon coffee, preferably with a café au lait. On a festive platter with dark, chocolate-covered varieties, it provides a light accent. This way, everyone at the table has a fruity alternative.\u003c\/p\u003e\n\n\u003cp\u003eAt 30 g, the pieces are small enough for a lunch box or a bag on a walk. Store the gingerbread cool and dry in a tightly sealed container, then it will stay soft for a long time. It does not like heat or direct sunlight at all.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Slice a piece thinly and place it on vanilla ice cream or chocolate mousse. The candied orange and the spice give the dessert a festive touch.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: aranzini and honey dough from Lake Wolfgang\u003c\/h3\u003e\n\n\u003cp\u003eThis gingerbread comes from St. Wolfgang im Salzkammergut, a town on Lake Wolfgang in Upper Austria. The Gandl family runs their bakery, confectionery, and gingerbread shop there, now managed by Barbara and Fritz Gandl. The business bakes bread and pastries for the town, supplies restaurants and hotels, and sells from two of its own shops. In addition, gingerbread is made, both classic varieties and new creations.\u003c\/p\u003e\n\n\u003cp\u003eTypical for the gingerbread of the house is the spice blend of cinnamon, cloves, anise, ginger, nutmeg, and coriander. It is baked without yeast. Baking soda and ammonium carbonate loosen the heavy honey dough, which matures for a long time beforehand. Candied orange peel is one of the classic ingredients with which gingerbread makers refine their gingerbread.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for everyone who likes it fruity and light\u003c\/h3\u003e\n\n\u003cp\u003eThe orange gingerbread is for everyone for whom classic gingerbread is too heavy or too spicy. It fits into the coffee break at the office and as a small treat in an Advent calendar. With two pieces, it is also a good introduction if you want to get to know the gingerbread shop for the first time. The \u003ca href=\"\/en\/products\/lebkuchen-grosser-wolfganger\"\u003eGroßer Wolfganger Lebkuchen\u003c\/a\u003e brings more spice and almonds, and you can find all varieties at \u003ca href=\"\/en\/collections\/lebkuchen-gandl\"\u003eLebkuchen Gandl\u003c\/a\u003e. It is not suitable for people with an allergy to gluten, eggs, or almonds.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The gingerbread contains gluten-containing cereals (wheat, rye), eggs, and almonds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTwo small honey gingerbreads with candied orange from St. Wolfgang – for the afternoon Earl Grey and a light spot on the festive platter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lebkuchen Gandl","offers":[{"title":"60 g","offer_id":59336186822988,"sku":"031GAN0002","price":3.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/orangen-lebkuchen-freisteller.png?v=1792435177"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-weihnachten.jpg?v=1792765734","url":"https:\/\/leniundhans.de\/en\/collections\/weihnachten.oembed?page=2","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}