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.
Ingredients
- 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.
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