Wassail Recipe

Wassail Recipe (The Coziest Christmas Drink You’ll Make All Season)

If you’re craving a big pot of something warm, spiced, and totally festive, this Wassail Recipe is your new holiday tradition—an easy, non alcoholic wassail that fills your whole house with the smell of Christmas.

What Is Wassail, Really?

Let me explain, because “wassail” sounds a little old-fashioned and mysterious, doesn’t it?

This Wassail Recipe is a traditional wassail drink made with apple cider, citrus juices, and plenty of cozy spices like cinnamon and cloves. It’s a hot wassail punch—basically a spiced wassail beverage that’s gently simmered on the stovetop until it’s fragrant, steamy, and perfect for holiday parties or quiet nights at home.

Historically, wassail was a warm, mulled drink served during winter celebrations in England. People would go “wassailing” door-to-door with song and a communal bowl of hot spiced punch. My version is a bit more practical for modern life:
– It’s non alcoholic wassail, kid-friendly, and weeknight-safe
– It uses grocery-store staples
– And it comes together in one big pot (or slow cooker)

I make this holiday wassail recipe every December, usually the weekend we put up our Christmas tree. I’m 50 now, and my kids are grown, but they still walk through the door, smell that mulled cider wassail, and say, “Oh good, Mom made the Christmas drink.”

Nutritionally, it’s on the lighter side for a festive winter drink:

• It’s naturally caffeine-free
• No heavy cream or butter
• You control the sweetness (great if you’re trying to nudge sugar down a bit)

You can think of this apple cider wassail as a homemade, real-fruit alternative to store-bought punch. It tastes like a hug in a mug, and truly—no one misses the alcohol.

Why You’ll Love This Wassail Recipe

• Family-friendly & non alcoholic – A Christmas wassail drink everyone can sip, from toddlers to grandparents.
• Big-batch party punch – This party punch wassail makes enough for a crowd and scales up easily for a large pot or slow cooker.
• Hands-off stovetop wassail recipe – Simple prep, then it just simmers away and makes your house smell like a holiday candle (without the chemicals).
• No specialty ingredients – Uses apple cider, orange juice, and spices you probably already have.
• Cozy and comforting – The cinnamon clove wassail aroma alone feels like stress relief after a long day.
• Easily customizable – Sweeten it more or less, add ginger, toss in cranberries, or spike adult mugs if you want.
• Make-ahead friendly – Tastes even better the next day after the flavors mingle in the fridge.
• Stovetop or slow cooker – Works beautifully both ways, so you can keep it warm during parties.
• Naturally dairy-free and vegan – No dairy, no eggs, just fruit and spices.

Ingredients for the Coziest Hot Wassail Punch

Here’s what you’ll need for this easy wassail drink. I’ll add notes and simple substitutions as we go.

• 8 cups (2 quarts) apple cider

  • Use fresh, unfiltered apple cider if you can find it—cloudy cider gives the richest flavor. (Regular apple juice works in a pinch, but it’ll be lighter and sweeter.)

• 2 cups orange juice

  • 100% orange juice, not from concentrate if possible. If you’re using a very sweet brand, you may want less added sugar later.

• 2 cups water

  • This balances the sweetness and lets the spices shine. If you like a stronger apple flavor, you can use 1 cup water and 1 extra cup cider instead.

• 1/2 cup pineapple juice (optional but lovely)

  • Adds a subtle tropical brightness that makes this warm citrus wassail feel special. You can swap with more orange juice if you don’t have it.

• 1/3–1/2 cup brown sugar, to taste

  • Start with 1/3 cup; add more later if you prefer a sweeter festive winter drink. Honey or maple syrup both work as natural sweeteners.

• 1 medium orange, sliced (peel on, seeds removed)

  • Adds fresh citrus oils and looks beautiful floating in the pot or bowl.

• 1 medium apple, sliced (optional but pretty)

  • Any firm, sweet apple works (Gala, Honeycrisp, Fuji). It soaks up all those spices like little edible potpourri.

• 4–5 cinnamon sticks

  • Whole sticks give that classic cinnamon clove wassail aroma without any gritty texture.

• 8–10 whole cloves

  • Poke them into a few orange slices so they’re easy to remove later. Whole cloves are strong, so you don’t need many.

• 3–4 whole allspice berries (optional)

  • Adds a deeper, almost peppery warmth. Skip if you don’t have them, but they’re lovely.

• 1-inch piece fresh ginger, sliced (or 1/2 teaspoon ground ginger)

  • Fresh ginger gives a gentle heat that’s wonderful in hot wassail punch. Ground ginger is fine; just whisk it in well.

• 2 star anise pods (optional, for a subtle licorice note and pretty look)

• Pinch of salt

  • Just a tiny bit rounds out the sweetness and brings everything into balance.

Ingredient Tips:

• If you use ground spices instead of whole, stir well and expect the drink to be a bit cloudy. Strain through a fine mesh sieve or cheesecloth before serving.
• For a very low-sugar version, skip the brown sugar and use stevia or monk fruit to taste; the apple cider and orange juice already bring natural sweetness.

Wassail Directions (Stovetop & Slow Cooker)

You know what? This is one of those recipes that makes you feel like you’ve done a lot of work when really…you just put things in a pot and let them simmer.

1. Add liquids to your pot.
Pour the apple cider, orange juice, water, and pineapple juice (if using) into a large, heavy-bottomed pot or Dutch oven. Leave a little headspace at the top so it doesn’t splatter while steaming.

2. Add sweetener and salt.
Stir in 1/3 cup brown sugar and a pinch of salt. You can always add more sugar later, so don’t go heavy-handed right away.

3. Add the spices and fruit.
Drop in the cinnamon sticks, whole cloves (poked into orange slices if you like), allspice berries, star anise, and ginger. Add the orange slices and apple slices to the pot. Give it a gentle stir so everything is evenly distributed.

4. Slowly bring to a simmer.
Set the heat to medium and warm the mixture until it’s just beginning to steam and tiny bubbles appear around the edges—don’t let it come to a full boil. Boiling can dull the flavor and make the spices harsh.

5. Simmer and let the flavors bloom.
Turn the heat down to low, cover partially (leave the lid slightly ajar), and simmer for 30–45 minutes. The longer it sits, the more your wassail recipe will taste like Christmas in a cup. Stir every 10–15 minutes so nothing sticks.

6. Taste and adjust.
After about 30 minutes, taste your spiced wassail beverage. Need more sweetness? Add a tablespoon or two of brown sugar or maple syrup. Want more spice? Add another cinnamon stick or a few extra cloves and let it simmer another 10 minutes.

7. Strain (optional, but nice for serving).
If you prefer a smooth hot wassail punch, use a slotted spoon to remove the whole spices and most of the fruit before ladling into mugs. For a fancier party punch wassail, you can strain through a fine mesh sieve and then add a few fresh slices of orange and apple back in just for looks.

8. Serve warm.
Ladle the mulled cider wassail into heatproof mugs. Garnish with a cinnamon stick or orange slice if you’re feeling fancy. Keep the pot on low heat while serving, or transfer to a slow cooker on the “warm” setting.

Slow Cooker Wassail Instructions

If you’d rather set it and forget it during a holiday gathering, this recipe works perfectly in a slow cooker.

1. Add all ingredients to a 5–6 quart slow cooker.
2. Cover and cook on LOW for 3–4 hours, until hot and fragrant.
3. Switch to WARM for serving, up to 3–4 more hours.
4. Remove whole spices with a slotted spoon before serving.

This method is amazing for a Christmas open house, Christmas Eve, or a casual cookie swap—no standing at the stove, and your Christmas wassail drink stays hot all night.

Servings & Timing

• Yield: About 12 servings (8-ounce mugs)
• Prep Time: 10 minutes (slicing fruit, gathering spices)
• Simmer Time: 30–45 minutes
• Total Time: 40–55 minutes

If you’re hosting a larger group, plan on 1–1.5 mugs per adult and 1 small mug per child, especially if you’re also serving other drinks.

Fun Variations on This Holiday Wassail Recipe

Because I can never leave a recipe alone, here are a few flavorful twists:

• Cranberry Wassail: Replace 2 cups of water with unsweetened cranberry juice for a tart, ruby-red twist.
• Spicier Ginger Wassail: Double the fresh ginger and add a pinch of cayenne for a gently warming kick.
• Vanilla Comfort Wassail: Stir in 1–2 teaspoons vanilla extract off the heat for a softer, dessert-like flavor.
• Low-Sugar Wassail: Use no-sugar-added apple cider, skip the brown sugar, and add stevia or monk fruit right before serving.
• Spiked Adult Version: For grown-ups, add a splash of bourbon, dark rum, or brandy to individual mugs—about 1 ounce per serving, so the base drink stays non-alcoholic.
• Herbal Twist: Add a small sprig of fresh rosemary or thyme during the last 10 minutes for a subtle, woodsy note.

How to Store, Reheat, and Make Ahead

One of the best parts about this easy wassail drink is how well it keeps.

Storing:

• Let the wassail cool to room temperature.
• Transfer to a glass jar or pitcher (or several) with a tight lid.
• Store in the refrigerator for up to 5 days.
• You can leave the orange and apple slices in, but for longer storage it’s better to strain them out so the flavor doesn’t get bitter.

Freezing:

• Pour cooled wassail into freezer-safe containers, leaving some space at the top for expansion.
• Freeze for up to 3 months.
• Thaw in the fridge overnight, then reheat gently on the stovetop.

Reheating:

• Warm in a pot over low to medium-low heat, stirring occasionally, until hot but not boiling.
• Or heat individual mugs in the microwave for 1–2 minutes, stirring halfway.

Make-Ahead Tips:
You can absolutely make this apple cider wassail 1–2 days ahead of time. In fact, the flavors deepen overnight. Just reheat gently before serving and add a couple of fresh orange slices or a new cinnamon stick if you’d like it to look “just made.”

Notes from My Kitchen (Little Things That Make a Big Difference)

• Don’t boil the wassail. Boiling can make the spices harsh and the citrus bitter. A gentle simmer is your friend.
• Whole spices > ground, whenever possible. Whole cinnamon, cloves, and allspice give a clear, clean flavor that’s much easier to strain out.
• Taste as you go. Apple cider brands vary in sweetness a lot. Some years I barely add sugar; other times I add the full 1/2 cup.
• Use a heavy pot. A Dutch oven or thick-bottom pot keeps the heat steady and helps prevent scorching at the bottom.
• Think about your serving vessel. If you’re hosting, a slow cooker or an insulated beverage dispenser on the warm setting makes life easier, especially if you’re also running the oven for appetizers or cookies.
• Aromatherapy bonus. I’ve been known to start a pot of this stovetop wassail recipe even when I’m not ready to drink it yet—just because I want the house to smell amazing when people walk in.

Honestly, this recipe is forgiving. As long as you have apple cider, citrus, and warm spices, you’ll end up with something cozy and wonderful.

Wassail Recipe FAQs

1. Can I make this wassail recipe without apple cider?
Yes. You can use regular apple juice instead, though it’ll be a bit sweeter and lighter. Reduce or skip the added sugar and taste before adding any.

2. Is this wassail really non alcoholic?
Yes—this version is a non alcoholic wassail by default. If you’d like an adult version, add spirits only to individual mugs, not the whole pot.

3. Can I keep wassail warm during a party?
Absolutely. Use a slow cooker on WARM or the lowest setting on your stovetop, stirring occasionally. Just avoid boiling.

4. My wassail tastes too sweet. What can I do?
Add a bit more water or unsweetened cranberry juice, and a squeeze of fresh lemon. Next time, reduce the sugar and choose a less-sweet cider.

5. Can I use ground spices instead of whole?
You can, but use less—start with 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice, then adjust. Strain well before serving to avoid grit.

6. How far ahead can I make wassail?
You can make this holiday wassail recipe up to 2 days ahead and store it in the fridge. Reheat gently, and add fresh garnishes for a just-made look.

7. What can I serve with wassail?
This warm citrus wassail pairs beautifully with Christmas cookies, gingerbread, cheese boards, or simple buttered toast for a cozy snack.

8. Can I halve or double the recipe?
Yes, this easy wassail drink scales very well. Just keep the same proportions and use a pot or slow cooker large enough so it doesn’t overflow.

A Cozy Little Wrap-Up

This Wassail Recipe brings together everything I love about the holidays in one big pot—simple ingredients, nostalgic flavor, and that instant feeling of warmth as you wrap your hands around the mug. It’s a Christmas wassail drink that feels special enough for guests but easy enough for a random Tuesday in December.

If you make this hot wassail punch, I’d truly love to hear how it went—did your family love it, too? Leave a comment with your twist on it, and while you’re here, you might want to check out my other festive winter drink recipes and holiday treats for your next gathering.

Wassail (Cozy Non-Alcoholic Christmas Drink)

This traditional wassail is a warm, spiced, non-alcoholic holiday drink made with apple cider, citrus juices, and cozy whole spices. It simmers on the stovetop or in a slow cooker and fills your home with the smell of Christmas.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Drink

Cuisine American, English

Servings 12 8-ounce mugs

Ingredients

  

1x2x3x

• 8 cups apple cider fresh, unfiltered if possible
• 2 cups orange juice 100% juice, not from concentrate if possible
• 2 cups water or use 1 cup water and 1 extra cup apple cider for stronger apple flavor
• 1/2 cup pineapple juice optional, can substitute additional orange juice
• 1/3–1/2 cup brown sugar to taste; start with 1/3 cup
• 1 medium orange sliced, peel on, seeds removed
• 1 medium apple sliced; optional but pretty
• 4–5 cinnamon sticks
• 8–10 whole cloves poke into a few orange slices for easy removal
• 3–4 whole allspice berries optional
• 1 inch fresh ginger sliced; or 1/2 teaspoon ground ginger
• 2 star anise pods optional
• 1 pinch salt

Instructions

 

• In a large, heavy-bottomed pot or Dutch oven, pour in the apple cider, orange juice, water, and pineapple juice (if using). Leave a little headspace at the top so it doesn’t splatter while steaming.
  8 cups apple cider, 2 cups orange juice, 2 cups water, 1/2 cup pineapple juice
• Stir in 1/3 cup brown sugar and a pinch of salt. You can add more sugar later to taste.
  1/3–1/2 cup brown sugar, 1 pinch salt
• Add the cinnamon sticks, whole cloves (poked into orange slices if you like), allspice berries, star anise, and ginger. Add the sliced orange and sliced apple. Stir gently to distribute everything evenly.
  1 medium orange, 1 medium apple, 4–5 cinnamon sticks, 8–10 whole cloves, 3–4 whole allspice berries, 1 inch fresh ginger, 2 star anise pods
• Set the heat to medium and warm the mixture until it’s just beginning to steam and tiny bubbles appear around the edges. Do not let it come to a full boil.
• Reduce the heat to low, partially cover the pot (lid slightly ajar), and simmer for 30–45 minutes, stirring every 10–15 minutes so nothing sticks. The longer it simmers, the more flavorful it becomes.
• After about 30 minutes, taste the wassail. If you’d like it sweeter, add more brown sugar a tablespoon at a time. For more spice, add another cinnamon stick or a few extra cloves and simmer about 10 minutes longer.
  1/3–1/2 cup brown sugar, 4–5 cinnamon sticks, 8–10 whole cloves
• For a smoother drink, use a slotted spoon to remove the whole spices and most of the fruit before serving. For an extra-clear wassail, strain through a fine mesh sieve and add a few fresh orange or apple slices back in for garnish.
• Ladle the hot wassail into heatproof mugs. Garnish with a cinnamon stick or orange slice if desired. Keep the pot on low heat while serving, or transfer to a slow cooker on the WARM setting.
• To make in a slow cooker, add all ingredients to a 5–6 quart slow cooker. Cover and cook on LOW for 3–4 hours, until hot and fragrant. Switch to WARM for serving for up to 3–4 more hours. Remove whole spices with a slotted spoon before serving.
  8 cups apple cider, 2 cups orange juice, 2 cups water, 1/2 cup pineapple juice, 1/3–1/2 cup brown sugar, 1 medium orange, 1 medium apple, 4–5 cinnamon sticks, 8–10 whole cloves, 3–4 whole allspice berries, 1 inch fresh ginger, 2 star anise pods, 1 pinch salt
• Let leftover wassail cool to room temperature, then transfer to glass jars or pitchers, cover, and refrigerate for up to 5 days. Reheat gently over low to medium-low heat on the stovetop until hot but not boiling, or warm individual mugs in the microwave for 1–2 minutes, stirring halfway.

Notes

Yield: about 12 servings (8-ounce mugs). For a tart cranberry variation, replace 2 cups of water with unsweetened cranberry juice. For a spicier version, double the ginger and add a pinch of cayenne. For a dessert-like twist, stir in 1–2 teaspoons vanilla extract off the heat. To keep it low-sugar, use no-sugar-added cider and omit the brown sugar, sweetening to taste with stevia or monk fruit. For an adult version, add 1 ounce bourbon, dark rum, or brandy to individual mugs just before serving so the main batch stays non-alcoholic. Wassail can be frozen for up to 3 months in freezer-safe containers; thaw in the refrigerator and reheat gently. Avoid boiling, which can make the spices harsh and the citrus bitter.

Keyword Apple Cider Wassail, Christmas Drink, Holiday Punch, Hot Wassail Punch, Mulled Cider, Non Alcoholic Wassail, Wassail

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