Mom's Best Recipes
Recipe

Gourmet Wassail Recipe

A cozy, spiced hot punch with cider, citrus, and warm holiday aromatics. Easy enough for a weeknight, fancy enough for guests.

Author By Matt Campbell
4.8
A steaming mug of amber-colored wassail on a wooden table with floating orange slices and cinnamon sticks
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Wassail is the drink you make when you want your kitchen to smell like you have your life together. It is warm apple cider built up with citrus, whole spices, and just enough cozy complexity to feel special without being fussy.

This is my gourmet version, which really just means we do two things on purpose: we toast the spices for a deeper aroma and we use fresh citrus so it tastes bright, not flat and sugary. You can keep it alcohol-free for family nights, or add a splash of bourbon or dark rum for grown-up gatherings.

A small pot on a stovetop with apple cider simmering and whole spices and orange slices floating on top

Why It Works

  • Big aroma, not big effort: a quick spice toast makes the whole pot smell like oranges, cloves, and cinnamon within minutes.
  • Balanced flavor: apple-forward with a citrus lift and gentle warmth from ginger and allspice.
  • Flexible sweetness: sweeten at the end so you can match your cider and your crowd.
  • Party-friendly: holds beautifully on low heat in a slow cooker or on the stove.

Pairs Well With

  • Soft pretzels with mustard
  • Sharp cheddar and apple slices
  • Gingerbread cookies
  • Roasted nuts with rosemary

Storage Tips

Refrigerate: Cool leftovers, then strain out the solids if you want a cleaner pour. Store in an airtight container for up to 4 days for best quality.

Reheat: Warm gently on the stove over low heat until steaming. Avoid a hard boil, since that can dull the citrus and make the spices taste a little rough.

Freeze: Freeze in freezer-safe containers for up to 3 months for best quality. Thaw overnight in the fridge and reheat gently.

Make-ahead move: Simmer the base, cool, and refrigerate. When you are ready to serve, rewarm and add a fresh squeeze of lemon at the end to wake everything back up.

Common Questions

What is wassail, exactly?

Wassail can mean a few things depending on the era and the place. Historically it could be a spiced, warmed ale or wine, and “wassailing” also refers to the tradition of toasting (and in some regions, orchard wassailing). These days, most home versions are a warm spiced punch built on apple cider with citrus and whole spices.

Can I make this in a slow cooker?

Yes. Toast the spices in a skillet first (worth it), then add everything to a slow cooker and heat on LOW until hot, about 2 to 4 hours depending on your slow cooker. Keep on WARM for serving.

Do I need the cranberry juice?

No, but I like it. It adds color and a tart edge that keeps the cider from tasting one-note. If you skip it, add an extra squeeze of lemon at the end.

How do I make it less sweet?

Use an unsweetened or lightly sweetened cider, skip any added sugar, and lean on lemon juice to balance. If it is still too sweet, add a small splash of water or extra cranberry juice.

What alcohol works best?

Bourbon, dark rum, brandy, and even spiced rum all play nicely. Add alcohol to the mug or after you turn off the heat so it stays smooth and does not cook off.

Can I use ground spices instead of whole?

You can, but go light and add gradually. Ground spices turn the drink cloudy and can taste dusty fast. If you must, start with about 1/2 to 1 teaspoon ground cinnamon, a tiny pinch of ground cloves, and a tiny pinch of ground allspice (optional). Simmer, taste, and strain through a fine-mesh sieve before serving.

I started making wassail as my go-to “everyone’s here and I need a win” drink. It is the easiest way to make the house feel warm fast, even if the rest of dinner is still a little chaotic. The first time I toasted the spices before simmering, I realized I had been leaving flavor on the table for years. Now it is my rule: quick toast, then let the pot do the talking.