Warm Spiced Christmas Wassail (Easy Stovetop Recipe)

Warm Spiced Christmas Wassail

Apple cider, orange juice, pineapple juice, and lemon juice make a fruity base for this hot wassail. Whole cinnamon sticks and cloves infuse it as it warms, then come out before serving so the drink stays clear-looking and the spice flavor does not grow too strong.

Warm the wassail gently until it is steaming and fragrant rather than boiling it for a fixed length of time. Serve it in heat-safe glass mugs with a thin citrus wheel and whole-spice garnish. The pot stays alcohol-free; anyone who wants a spiked serving can add spirits to their own mug.

Ingredients for Christmas Wassail

• 8 cups apple cider
• 2 cups orange juice
• 1 cup pineapple juice
• 1/4 cup fresh lemon juice
• 3 cinnamon sticks, plus more for serving if desired
• 8 whole cloves, plus a few more for serving if desired
• 1 lemon, thinly sliced into wheels for serving; orange slices may be used instead
• Optional: 1 to 2 tablespoons brown sugar, to taste
• Optional for alcoholic servings: brandy, bourbon, rum, or cognac, 1 to 1 1/2 ounces per mug

How to Make Wassail on the Stovetop

1. Combine the ingredients: Pour the apple cider, orange juice, pineapple juice, and lemon juice into a 4-quart or larger pot. Add the cinnamon sticks and whole cloves.
2. Warm gently: Set the pot over medium heat and stir once as the juices warm. When steam begins to rise, reduce the heat to low. Keep the pot uncovered or partially covered and heat gently for about 20 minutes, checking the aroma and flavor after 15 minutes. The wassail is ready when it is steaming and fragrant. Avoid a vigorous boil, which can reduce the juices and concentrate the flavor.
3. Taste before sweetening: If the wassail needs more sweetness, stir in 1 tablespoon brown sugar. Taste again before adding more; cider and juice sweetness varies.
4. Remove the spices: Take the pot off the heat and strain out the cinnamon sticks and cloves, or lift them out with a slotted spoon. Removing them now keeps the spice flavor from growing stronger as the wassail sits.
5. Serve hot: Ladle into heat-safe mugs. Add a thin lemon wheel, a cinnamon stick, and a few whole cloves to each mug if desired. Add optional spirits to individual mugs, not the shared pot.

Why Use Whole Spices?

Whole cinnamon sticks and cloves give the wassail spice flavor without the floating sediment that ground spices can leave behind. They are easy to remove once the drink tastes balanced. Strain the batch before storing it, and add fresh whole-spice garnishes only to mugs that need them.

Slow-Cooker Wassail

Combine the juices and whole spices in a slow cooker with enough capacity for the full batch. Heat on Low for 6 to 8 hours or High for 3 to 4 hours, until warm and fragrant; avoid a hard boil. Strain out the spices before serving. These times are for the slow cooker, not the stovetop method.

Cranberry Wassail Variation

For a tarter, deeper-colored drink, replace some or all of the 1 cup pineapple juice with cranberry juice. Taste the warm wassail before adding optional sugar.

Serving Wassail Alcohol-Free or Spiked

Serve the wassail hot in clear, heat-safe mugs with the citrus and whole-spice garnish. For a mixed group, offer brandy, bourbon, rum, or cognac separately so guests can add 1 to 1 1/2 ounces to their own mugs. For a sparkling holiday drink instead, try Christmas Pomegranate Champagne Punch.

How to Store and Reheat Wassail

Remove the whole spices, cool leftovers promptly, and refrigerate in a covered container. Use within 3 to 4 days as cautious leftover guidance. To make it ahead, prepare and strain the juice-and-spice batch, then refrigerate it; add the mug garnishes just before serving.

Warm a larger amount gently in a pot over low heat, or heat a mugful in the microwave until hot. Stir before serving if the drink has settled.

Nutrition

Approximate nutrition per serving, based on 1/8 of the batch without optional brown sugar or spirits: 165 calories, 1g protein, 0g fat, and 39g carbohydrates. Approximate nutrition per 100g: 50 calories, 0g protein, 0g fat, and 12g carbohydrates. Values vary with the cider and juices used.