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Spiked Wassail Recipe

Spiked Wassail
Difficulty: Easy | Total Time: | Active Time: | Makes: About 18 (6-ounce) servings

Wassail was traditionally a hot drink made of ale, sherry, sugar, and spices, with pieces of toast and roasted apples floating in it. It is the legendary drink served on the Feast of the Three Kings with an oversized, decorated sweet yeast bread. The word wassail is derived from the Anglo-Saxon toast waes haeil, or “be whole.” On Christmas or Twelfth Night, revelers would carry a large bowl from door to door, asking for it to be filled, a custom known as wassailing. There are now many versions of wassail, and the palate for hot strong beer is limited, so it has evolved into a spiked juice toddy. The antique French Api apple was probably the apple of choice of the day. It is now called a Lady apple; look for it at Christmas, but any apple will do.

This recipe was featured as part of our Hot Boozy Drinks

INGREDIENTS
  • 2 quarts unfiltered apple juice or apple cider
  • 1 quart cranberry juice cocktail
  • 1/4 cup firmly packed dark brown sugar
  • 27 whole cloves
  • 15 allspice berries
  • 4 (4-inch) cinnamon sticks
  • 5 small firm cooking apples of your choice
  • 1/2 cup water
  • 1 medium orange
  • 2 cups Calvados
INSTRUCTIONS
  1. Combine the apple juice, cranberry juice, and brown sugar in a 6-quart slow cooker. Place 12 of the cloves, the allspice berries, and the cinnamon sticks in a small piece of cheesecloth and tie with kitchen twine to make a bag. Add to the slow cooker, cover, and cook on low for 4 to 5 hours.
  2. Meanwhile, heat the oven to 375°F and arrange a rack in the middle. Stud each apple with 3 of the remaining cloves and place in an 8-by-8-inch baking pan. Add the water and bake until the apples are just a bit tender when pierced with a knife, about 45 minutes. Remove from the oven and set aside.
  3. After the juices have stewed for 4 to 5 hours, add the apples to the slow cooker. Using a vegetable peeler, remove the orange peel in wide strips, making sure to avoid the white pith, and add the peels to the slow cooker.
  4. Remove the spice bag and stir in the Calvados. Serve hot (leave the slow cooker on to keep the cocktail warm).