Jagertee with the Thermomix® only works if the alcohol is added AFTER heating. Added beforehand, the ethanol evaporates at 90°C and you are left with watery red wine that tastes of tea. We add the rum and Obstler only after straining.
Jagertee is black tea with red wine, rum and Obstler. The Austrian take on mulled wine, but with more alcohol and a drier, more bitter edge from the black tea. The name is protected, which is why some write Jagertee without the umlaut.
Jagertee (Jägertee) with the Thermomix®
Ingredients 0 / 8 ✓
- 500 g water
- 2 bags black tea
- 40 g sugar
- 1 cinnamon stick
- 3 cloves
- 500 g red wine
- 10 g dark Austrian rum (Inländer Rum)
- 10 g Obstler (fruit schnapps)
Instructions 0 / 4
-
1
Boil the water.
Add water to the mixing bowl and heat for 5 min / Varoma / gentle stir setting. To save time, you can also pre-boil the water in a kettle.
-
2
Add the tea.
Add the tea bags and leave to steep for 5 minutes.
-
3
Add ingredients and infuse.
Remove the tea bags, then add the sugar, cinnamon stick broken into pieces, cloves and red wine and infuse for 8 min / 90°C / reverse direction / gentle stir setting.
-
4
Add the alcohol and serve.
Pour the Jagertee through a sieve into a jug, add the rum and Obstler, stir and enjoy.
Tip: The Jagertee tastes just as good reheated the next day.
Video
Nutrition per serving
Black tea as the base instead of pure red wine
Black tea gives the Jagertee its dry, bitter base note that sets it apart from sweet mulled wine. We use 2 bags to 500 g of water. Five minutes of steeping is enough. Any longer and the tea turns bitter, with the tannins overpowering the red wine.
The red wine goes into the mixing bowl after the tea. 500 g red wine to 500 g tea gives a well-balanced ratio. A dry red wine works better than a sweet one because we are already adding 40 g of sugar. A sweet red wine makes the drink far too sugary.
Infuse at 90°C, do not boil
The spices infuse at 90°C for 8 minutes with reverse direction on the gentle stir setting. Reverse direction prevents the cinnamon stick from being chopped up. The cloves stay whole. After 8 minutes the flavour is fully drawn into the drink and the spices are removed when straining.
Varoma temperature would be too hot. Above 95°C the alcohol in the red wine evaporates, leaving a flat flavour. 90°C extracts the spices fully without reducing the wine.
Rum and Obstler only after straining
The key point: rum and Obstler go into the Jagertee AFTER heating. Ethanol boils at 78°C. If we add the spirits before the infusion, the alcohol evaporates during the 8 minutes at 90°C. Only the taste remains, the effect is gone.
We add 10 g of dark Austrian rum and 10 g of Obstler to the strained liquid. That is 1 cl of each spirit across 4 servings, which matches the classic Austrian measure. More alcohol overwhelms the tea, less makes the drink too tame.
Straining through a fine sieve
A fine sieve catches the pieces of cinnamon stick and the cloves. The tea bags are already out before this point. Without a sieve, spice fragments float in the cups, which looks unappetising and catches in the throat when drinking.
A thermal flask keeps the Jagertee warm for a long time. Without one, the drink cools to drinking temperature within 20 minutes and then gets too cold. In a thermal flask it stays hot enough for 2 hours.
Reheating works well
Jagertee can be reheated the following day. 3 minutes at 70°C on speed 1 is enough. Do not go higher, otherwise the alcohol added after straining will evaporate after all. At 70°C the ethanol is preserved.
The flavour changes slightly. The spice notes become rounder and less sharp. Some people actually prefer the Jagertee on the second day to freshly made.
Find more Thermomix® drinks in our Drinks collection. Roasted almonds and mulled wine go perfectly alongside the Jagertee.
How other recipes differ
Many recipes use pure black tea as the base, while others blend black tea with fruit tea for a fruitier note. Classic Tyrolean versions leave out red wine entirely and rely on strong black tea plus Austrian rum at 40% ABV or more, whereas the southern German version uses 500 g of red wine. For spices, cloves, cinnamon, star anise and orange slices all take turns. Honey instead of sugar rounds out the Jagertee, though it is harder to measure precisely in the Thermomix®. Those who prefer a stronger drink can replace some of the rum with Cointreau or Amaretto. One rule applies everywhere: add the alcohol only after heating, otherwise the ethanol evaporates above 70°C.
