Warm your heart and soul with a steaming mug of this traditional wassail. Whether you’re gathering with loved ones for the holidays or simply craving a comforting drink by the fire, this wassail recipe fills the home with fragrant, spicy mulled apple cider. Easy to make on the stovetop or in a slow cooker.
What is Wassail?
Wassail, also called mulled apple cider, is a warm spiced beverage traditionally enjoyed during the holidays. It combines apple cider with citrus, spices, and a touch of sweetener, simmered gently to release a cozy aroma. The drink traces back to English wassailing customs—singing, sharing good wishes, and offering hospitality.
The result is a soothing, warmly spiced drink that pairs the sweetness of apples with bright citrus and aromatic spices. As a bonus, simmering wassail will make your home smell wonderful.
Why You’ll Love This Drink
- Warmth and comfort: Perfect for chilly weather, wassail is cozy and satisfying.
- Great for gatherings: It’s easy to prepare in large batches and is a crowd-pleaser.
- Flavorful and fragrant: The blend of apple cider, citrus, and warming spices creates a unique seasonal taste.
Ingredients for this Wassail
This traditional wassail uses just six core ingredients, with optional fruit for extra flavor.
- Apple cider: The sweet, slightly tart base that defines the drink.
- Pineapple juice: Adds a bright, tropical note and light acidity.
- Orange juice: Enhances the citrus profile with zesty freshness.
- Honey: Natural sweetener with a mild floral character (can substitute sugar).
- Cinnamon sticks: Provide warm, aromatic spice.
- Whole cloves: Add a deep, slightly peppery warmth that complements the cinnamon.
Optional: Thinly sliced apple and orange lend visual appeal and extra flavor. To make spices easy to remove, poke whole cloves into the fruit rind before adding them to the pot.
How to Make Mulled Apple Cider
You can prepare this wassail on the stovetop in a 6-quart (or larger) stockpot or in a 6–8 quart slow cooker. Both methods yield delicious results.
- Combine apple cider, pineapple juice, orange juice, and honey in a large pot and stir to combine.
- Add cinnamon sticks and whole cloves. If using, add sliced apple and orange (or stud whole fruit with cloves for easy removal).
- Cover and simmer on medium-low for 1 hour, keeping temperature low so the mixture doesn’t boil away.
- When done, strain out the spices and fruit if you prefer a clear beverage. Ladle into mugs and serve warm.
Slow cooker method: Place all ingredients in a 6–8 quart slow cooker. Cook on high for 2 hours or low for 4 hours, then serve warm.
Recipe Tips and Storage
Yes—this recipe is non-alcoholic by design, but a splash of brandy or rum added to individual servings works well for adults.
Whole vs. ground spices
Whole spices are recommended to avoid a gritty texture. If using ground spices, start with small amounts (for example, 1 tsp ground cinnamon and 3/4 tsp ground cloves) and adjust to taste.
Make-ahead and storage
Wassail can be made ahead and reheated on the stovetop, in the microwave, or in a slow cooker. Store leftovers refrigerated for 3–4 days and reheat before serving.
Serve hot or cold
Traditionally served hot, wassail can also be chilled and served over ice if you prefer a cold version.
If you make this recipe, please leave a rating and review in the comments below. Thanks!
Wassail
Ingredients
- ½ gallon (about 1.89 L) apple cider (2 QT)
- 46 ounces (about 1.36 L) pineapple juice
- 2 cups (473 ml) orange juice
- ½ cup (118 ml) honey (or granulated sugar)
- 2 cinnamon sticks
- 1 tablespoon whole cloves
- 1 apple, cored and thinly sliced (optional)
- 1 orange, thinly sliced (optional)
Equipment
- 6‑QT (or larger) stockpot or 6–8 QT slow cooker
- Ladle
- Fine mesh strainer or cheesecloth (optional, for straining)
Instructions
- Pour apple cider, pineapple juice, orange juice, and honey into a 6‑QT (or larger) stockpot. Stir to combine.
- Add cinnamon sticks and whole cloves. Insert sliced apple and orange if using, or stud whole fruit with cloves for easy removal.
- Cover and cook on medium‑low for 1 hour, keeping the simmer gentle so it doesn’t boil away.
- Optional: Strain out spices and fruit using a fine mesh strainer or cheesecloth. Ladle the hot mulled cider into mugs and enjoy.
Notes
- Slow cooker: Add ingredients to a 6–8 QT slow cooker and cook on high 2 hours or low 4 hours.
- Yield: Approximately 1 gallon of mulled cider.
- Tip: Stud whole cloves into the apple and orange skin to make them easy to remove before serving.
- Spice substitution: If using ground spices, try 1 tsp ground cinnamon and 3/4 tsp ground cloves; up to 1/2 tsp ground nutmeg is optional.
- Adjust acidity: Reduce honey or add 2–3 tablespoons lemon juice for more tang.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third‑party tool.
*Originally published 11/11/2012. Post updated November 2023.