Pre-Christmas Time 2023

Indulge in the culinary delights of the pre-Christmas season with our delicious recipes. Over the coming weeks, we will regularly share new culinary inspirations to make your holiday preparations even more special. Let yourself be inspired by refined flavors and festive creations as we approach the big celebration together. Enjoy experimenting and discovering new taste experiences! Stay tuned for weekly updates and savor the magic of the Christmas season with RATIONAL.

Non-alcoholic Apple Drink

Warm and cozy is the goal during Advent, and what's better to warm cold hands after a winter walk than a delicious punch?

Ingredients for four people:

  • 500 ml cloudy apple juice
  • 500 ml fruit tea
  • 1 star anise, 1 cinnamon stick,
  • ½ tsp cardamom, 2 cloves,
  • 3 grains allspice, a pinch of nutmeg,
  • Grated ginger & vanilla powder
  • 1 tbsp honey
  • 1 orange (juice and peel)
  • 1 lemon (juice and peel)

Brew the tea and let it steep. Peel thin slices of orange and lemon zest and juice the fruits. Heat the juice with the tea and apple juice in a pot. Hang the peels and spices in a spice bag and let them steep for 20 minutes. Season with honey and vanilla, then serve hot.
TIP: If you don't have all the spices, you can also use 2 bags of Glühfix.

Vanilla Crescents

For weeks, we've been inundated by supermarkets and bakeries with a huge selection of Christmas cookies. Better than the industrially produced ones are definitely the homemade vanilla crescents according to our recipe. Bonus: Your kitchen will smell wonderfully Christmassy!


  • 250 g flour
  • 210 g butter
  • 100 g hazelnuts or almonds, grated (with skin)
  • 70 g sugar
  • Seeds of a vanilla bean

For coating:

  • Sugar and vanilla sugar in a 3:1 ratio

Quickly knead everything and let it rest in the refrigerator. Then shape the crescents, bake at 180°C until the tips begin to lightly brown. While still warm, coat in vanilla sugar and let them cool. If the crescents lose their shape while baking, add some nuts or flour and knead again.

Sugared Almonds

Nuts are healthy – right? Try our recipe for sugared almonds and bring a Christmas joy to family, friends, and acquaintances!


  • 500 g almonds
  • 125 g cane sugar
  • 125 g white sugar
  • 125 ml water
  • 1 packet of vanilla sugar,
  • Some vanilla syrup or seeds of a vanilla pod

Put almonds, sugar, and water in a pot and bring to a boil. Stir constantly until the water evaporates. Continue turning on low heat for 30 minutes until the sugar first becomes white and powdery and later turns into syrup around the almonds. Usually, a faint crackling sound can be heard. TIP: Never stop stirring! Place the almond mixture on a greased baking paper and turn with two forks until they no longer stick together. Sticky almonds can also be broken apart after cooling.

Bûche de Noël: Christmas Pastry from France

Craving something other than vanilla ice cream with hot raspberries at Christmas? We asked our colleagues worldwide. Here's a recipe for Bûche de Noël, a traditional Christmas specialty from France.

Ingredients for the dough:

  • 4 eggs (separated)
  • 150 g flour
  • 100 g sugar
  • 1 tsp baking powder
  • 50 g cocoa powder

For the cream:

  • 250 g butter
  • 100 g sugar
  • 2 tsp instant coffee
  • 1 packet of vanilla sugar
  • 75 g bittersweet chocolate
  • 75 g white chocolate
  • Powdered sugar for dusting

Beat the egg yolks with the sugar until very frothy. Sift flour, cocoa powder, and baking powder, then add spoonfuls to the egg-sugar mixture and mix well. Beat the egg whites until stiff and carefully fold them into the egg yolk mixture. Spread everything evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C for about 12 to 15 minutes. Immediately turn the base onto a (dish)cloth after baking. Peel off the parchment paper and roll up the dough. For the cream, beat butter and sugar until creamy. Halve the amount. Add instant coffee to one half, and vanilla sugar to the other. Dissolve the two types of chocolate separately in a water bath and beat spoonfuls into each half of the buttercream. Roll up the dough again, spread the light cream on the dough, and then roll it up again with the help of the cloth. Coat the outside with the dark cream. Draw a bark pattern with a fork and cut a piece off the outside of the roll, placing it slightly diagonally on the "trunk" to suggest a branch. Dust the roll and cut surfaces with powdered sugar and, if necessary, decorate with pine branches. Merry Christmas and enjoy your meal!

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