This traditional Wassail is brewed with apple cider, orange juice, black tea, and brandy; it's a vintage English-style punch that's aromatic, spiced, and slightly boozy. It's meant for sipping slowly on cold nights or ladling into mugs during holiday gatherings.
Unlike my spiced apple cider, which is alcohol-free, fruit-based and lighter, this one has more spices and has that deeper, old-world flavor that makes this Christmas beverage unique.
Vintage apple punch
This is the kind of vintage recipe that never really disappears; it just gets rediscovered every generation. And I'm all for that. Some recipes create traditions and should never be forgotten.
This hot apple punch in particular goes back centuries to English Christmas and Twelfth Night celebrations, where people would gather to toast good health with a communal bowl of hot, spiced cider or ale.
While I love the stovetop method (probably because I'm used to it, as it's how I make spiced mulled wine, the before-mentioned apple cider and even this simple pumpkin butter), it can be made in the slow-cooker, for all of you fans out there.
And mine has alcohol, though you can omit it, like most modern versions do now. But I like vintage traditions, and this is almost the original recipe that was handed down to me.
Paula's Testing Notes
Add alcohol after you make the spiced apple cider with the tea mixture. Not only is it the way to do it, but you can divide it and make both the non-alcoholic and boozy versions, depending on who the guests are. Remember to cut the alcohol amount in half, or you'll have a very spiked wassail to serve.
Simmer, don't boil, or the tea can turn slightly bitter. We don't want that.
Slow cooker option: If you use it regularly, this is a fantastic recipe for it, as it takes several hours, but it's almost hands-off, so it's pretty effortless. For when you're hosting or serving guests over several hours (holiday party, open house, dessert table), you want to make it ahead and keep it warm without babysitting the pot; you want the house to smell like spiced apples all afternoon (I call it holiday aromatherapy).
Stir before serving: The ingredients can settle at the bottom of the jar or pitcher over time. Give it a good stir before serving to distribute the ingredients evenly.
Variations I tried and liked: bourbon as the alcohol, which can be more readily available. I also like a hint of freshly ground nutmeg sometimes. Some pineapple juice, a cup or so, can add an interesting mix of flavors.
Best apples to use
I like using a mix of sweet and tart apples, like Fuji and Granny Smith (the green ones) that are flavorful and cook down well. Tart apples add a nice tang, while sweeter apples reduce the need for added sugar. These are favorites that I use depending on what's available.
Fuji apples are sweet and juicy; these apples add a lot of natural sweetness to your apple butter.
Gala are mildly sweet and aromatic; they break down easily and blend well with spices.
Pink lady: They are tart but sweet and make great cider, in my opinion.
Golden Delicious apples have a nice balance of sweet and tart flavors.
McIntosh: tart and soft, they cook down quickly and add a nice tang to the apple butter.
Granny Smith: While tart, they can be mixed with sweeter varieties for a balanced apple butter. They add a nice acidity to balance the sweetness.
Process steps
Large pot
Combine all ingredients in the pot or slow-cooker. The rest is waiting time until the flavors meld.
Simmer
The tea might get bitter if boiled for a while. So I recommend simmering it and tasting often.
Strain
Use a colander or fine-mesh sieve to drain it and leave behind the solids. Apple cider is a bit cloudy, and the tea will darken the preparation, but you can strain it twice with cheesecloth to get it as clear as possible.
After you add the fruit slices and alcohol, it's ready to serve.
How to store Wassail
Store it in an airtight container: transfer the drink to a clean (ideally glass) container or bottle with a tight-fitting lid or cover.
Keep it refrigerated: if you plan to consume it within a week, the cold will help prevent bacterial growth and keep it fresh.
Freeze it: this is an option for longer storage. Pour it into freezer-safe containers, leaving some space at the top to allow for expansion. Ice cube trays can also be used for smaller portions. When you're ready to drink it, thaw it in the refrigerator or at room temperature or gently warm it on the stove.
Check for signs of spoilage: Always! If the mixture or fruit looks cloudier than normal, has an off odor or taste, or shows signs of mold, discard it immediately.
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Spiced Apple Cider Wassail (easy recipe)
Ingredients
- 2 cups strong brewed black tea, such as English Breakfast or Assam
- 8 cups apple cider, homemade or store-bought, or unfiltered apple juice
- 2 cups orange juice
- ½ whole lemon, thinly sliced
- 2 whole oranges, sliced
- 2 cinnamon sticks
- 6 whole cloves
- 4 whole allspice berries
- 1 inch piece of fresh ginger, sliced
- 1 star anise, optional
- 2 to 3 tablespoons honey or brown sugar, or to taste
- ½ to 1 cup brandy or rum, added after simmering
- extra orange slices and cinnamon sticks, for serving
Instructions
Stovetop method:
- Brew 2 cups strong brewed black tea. Steep for about 5 minutes, then remove the tea bags (or strain the leaves). Set aside.
- In a large pot or Dutch oven, add 8 cups apple cider, 2 cups orange juice, ½ whole lemon and 2 whole oranges, sliced, 2 cinnamon sticks, 6 whole cloves, 4 whole allspice berries, 1 inch piece of fresh ginger, 1 star anise, and 2 to 3 tablespoons honey or brown sugar.
- Pour in the brewed tea and stir to combine.
- Warm over medium-low heat until it just begins to steam. Reduce the heat to low and let it gently simmer for 30-40 minutes. Avoid boiling; it can make the tea bitter and dull the spices.
- Turn off the heat and stir in ½ to 1 cup brandy or rum (or rum/sherry). Taste and adjust the sweetness if needed.
Slow cooker method:
- Add 2 cups strong brewed black tea, 8 cups apple cider, 2 cups orange juice, ½ whole lemon and 2 whole oranges, sliced, 2 cinnamon sticks, 6 whole cloves, 4 whole allspice berries, 1 inch piece of fresh ginger, 1 star anise and 2 to 3 tablespoons honey or brown sugar to the slow cooker.
- Cover and cook on LOW for 2-3 hours, or on HIGH for 1 to 1 ½ hours, until the mixture is hot and fragrant. Avoid overcooking, as the tea can turn slightly bitter if it steeps too long.
- Turn off the heat and stir in ½ to 1 cup brandy or rum, rum, or sherry.
- Switch the slow cooker to the WARM setting to keep the wassail hot for serving, up to 3 hours. Stir occasionally so the flavors stay balanced.
For both methods:
- Ladle into mugs, garnish with extra orange slices and cinnamon sticks, and serve warm.
- You can make the Wassail base a day ahead (without the alcohol), refrigerate it, then reheat it in the slow cooker or stovetop and add the brandy just before serving.
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