Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Traditional English Wassail

By , from the Nina Lary collection
Serves 10

Introduction

The most traditional Old English wassail recipes call for whipped eggs and roasted crab apples, which makes for a rich and creamy, even frothy, drink. If you or your guests are averse to imbibing raw egg with your punch, simply skip that step; you’ll end up with a deep, spicy brew that’s just as delicious.

This recipe has been adapted from the traditional Wassail Bowl in the book Some Like it Hot: 50 Drinks to Warm Your Spirits.

Ingredients

12 small red apples (or crab apples if you can find them)
10 whole cloves
10 allspice berries
2 cinnamon sticks
1 square of cheesecloth
~ Kitchen twine or undyed string (about 3 inches long)
12 cups brown or amber ale
2 cups dark brown sugar
1 Tbsp. ground ginger
1 Tbsp. ground nutmeg
3 cups sweet sherry
10 eggs (optional)
2 lemons, cut into wedges for garnish (optional)

Steps

  1. Preheat the oven to 350 degrees. Core the apples and place them in a baking pan; add water to cover the bottom. Bake until soft, about 30 to 40 minutes.
  2. Meanwhile, tie the cloves, allspice berries, and cinnamon sticks into the piece of cheesecloth. Place the spice bundle, ale, brown sugar, ginger, and nutmeg into a large pot, and bring to a boil. Turn the heat down to low and simmer for 15 to 20 minutes. Add the sherry and reheat briefly (do not allow to boil).
  3. If you are adding the optional eggs, beat the egg yolks and whites separately, then combine them. Slowly pour the hot wine mixture into the eggs, whisking constantly.
  4. Finally, place the baked apples into a large punch bowl or two medium-sized bowls, and pour the ale mixture over them. Drink from the bowl communally, or serve in mugs garnished with lemon wedges.

Related article: Be whole

This content is from the Nina Lary collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice