Cider Wassail is a tradition in both England and the United States for many centuries. A favored drink of the Christmas season, its easy preparation makes it a treat. Around since Elizabethan times, Wassail is traditionally served in a jug, though in more modern times, a punch bowl is used.
- 4 bottles pale ale (12 ounces each)
- 4 Cups apple cider
- 1/2 Cup light brown sugar (packed)
- zest from 1 lemon
- juice from 2 lemons
- 4 pieces fresh ginger root, quarter-size
- 12 whole allspice
- 6 whole cloves
- 2 cinnamon sticks (3-inches to 4-inches)
- cinnamon sticks; (optional), for garnish
- In large nonreactive pot, combine ale, cider, brown sugar, lemon zest and juice, ginger, allspice, cloves and cinnamon sticks.
- Heat, stirring occasionally, over low heat until hot but not boiling, about 30 minutes.
- Strain and discard solids.
- Pour into mugs and garnish with cinnamon sticks, if desired.
- This recipe yields 20 (1/2-cup) servings.
Wassail was most often served on the Feast of the Epiphany or Twelfth Night.