Cider Wassail
Cuisine: British
Author: Chief Mixologist
  • 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
  1. In large nonreactive pot, combine ale, cider, brown sugar, lemon zest and juice, ginger, allspice, cloves and cinnamon sticks.
  2. Heat, stirring occasionally, over low heat until hot but not boiling, about 30 minutes.
  3. Strain and discard solids.
  4. Pour into mugs and garnish with cinnamon sticks, if desired.
  5. This recipe yields 20 (1/2-cup) servings.
Calories: 63 Fat: 0 Fiber: trace Protein: trace Cholesterol: 0
In Elizabethan times, wassail referred to a combination of Sherry, ale and baked apples. This version is less bitter and time-consuming but every bit as fragrant and popular as the original. For a non-alcoholic mulled cider, substitute 3 cups cranberry juice for the ale.

Wassail was most often served on the Feast of the Epiphany or Twelfth Night.
Recipe by Beverages at