The Wassail can be stored for several days in a covered container in the refrigerator. If you like lots of spice, you can make it a day ahead and leave the spice bag in the container overnight.
- 12 whole cloves
- 6 whole allspice berries
- 1/2 inch fresh ginger root, peeled and sliced
- 12 whole white peppercorns
- 1 gallon fresh apple cider
- 6 ounces cranberry juice
- 3/4 cup packed light brown sugar
- 3 cinnamon sticks
- 10 to 12 ounces bourbon
To make the wassail, wrap the cloves, allspice, ginger, cinnamon sticks, and peppercorns in cheesecloth and tie with kitchen string. Combine the cider, cranberry juice, brown sugar, and spice bag in a large pot over high heat. Bring to a boil, then reduce the heat and simmer for 30 minutes.
For each serving, put one ounce of the bourbon in a mug and fill with hot Wassail. Garnish with a dusting of nutmeg and a cinnamon stick.
Print this recipe