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Spiced Apple Cider Wassail

A centuries-old spiced cider punch featuring apple cider with warm spices, citrus, and a touch of sweetness. This comforting beverage transforms any gathering into something special, filling your home with the aroma of cinnamon, cloves, oranges, and apples.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Drinks and Beverages
Cuisine: British Traditional
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 gallon 64 ounces apple cider, fresh or pasteurized
  • 4 whole cinnamon sticks
  • 12 whole cloves
  • 3 star anise pods
  • 1/2 teaspoon ground nutmeg or one whole nutmeg piece
  • 2 medium oranges sliced into rounds
  • 2 medium apples cored and quartered
  • 1/4 cup honey
  • 2 cups water
  • 1/2 cup brandy or rum optional for adult version

Equipment

  • Large pot or slow cooker
  • Wooden spoon
  • Measuring cups and spoons
  • Fine mesh strainer or cheesecloth
  • Citrus zester or grater
  • Mugs for serving

Method
 

  1. Place all whole spices (cinnamon sticks, cloves, star anise) in a small bowl. Optional: dry roast the spices in a skillet for 1 minute to deepen their flavor.
  2. Slice oranges into thin rounds, leaving the skin on. Quarter the apples with the skin intact.
  3. Add the gallon of apple cider to a large pot over medium heat.
  4. Pour in the water and stir in the honey until fully dissolved.
  5. Add the cinnamon sticks, cloves, and star anise directly into the pot. If using whole nutmeg, add it now; if using ground nutmeg, wait until just before serving.
  6. Add the orange slices and apple quarters into the spiced cider.
  7. Bring the mixture to a gentle simmer, then reduce heat to low and let it bubble softly for 15 to 20 minutes. Avoid a rolling boil.
  8. After 15 minutes, taste and adjust spices if needed. Add another cinnamon stick for more warmth if desired.
  9. For a clear drink, pour through a fine mesh strainer into a serving pitcher and discard the solids. For a rustic look, leave the fruit and spices in and ladle directly into mugs.
  10. If serving to adults, stir in brandy or rum just before serving.
  11. Serve hot in warmed mugs with a cinnamon stick and orange slice as garnish.

Notes

Wassail can be made in a slow cooker on low for 2 to 3 hours if hosting, and will stay at perfect temperature all evening. Make it 1-2 hours before guests arrive to allow flavors to fully meld. Store refrigerated for up to 5 days, or freeze for up to 3 months. Reheat gently on stovetop over medium-low heat without boiling. Fresh, unfiltered cider gives the best flavor. Whole spices create more sophisticated flavor than ground spices.