Traditional Frothed Wassail Recipe
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Traditional Frothed Wassail Recipe
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This frothed beverage is a perfect, warming, winter treat.This traditional Wassail Recipe follows the classic method for making wassail, a warm, spiked, apple cider punch that has been served during the holidays for ages.
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Ingredients
- 4-5 apple peeled, halved and cored
- 1 ½ Tbsp brown sugar
- 8 c apple cider (2 quarts)
- ½ c brandy
- 1 tsp ground ginger
- 1 tsp nutmeg
- 8 allspice berries whole
- 2 whole cloves
- 2 cinnamon stick
- 6 egg separated
Instructions
- Preheat your oven to 350F.
- Place the apple halves, cut side up, on an aluminum foil lined baking sheet. Sprinkle with brown sugar and bake for 45 min, until soft.
- While the apples bake, pour the apple cider and brandy into a large soup pot and warm the mixture over medium-low heat. Do not bring it to a boil. Add the ginger and nutmeg. Place the allspice berries, cloves, and cinnamon sticks into a tea bag or tie them into a bundle of cheesecloth to keep them from getting lost as they steep. Place the bag into the cider and heat the cider until warm, 20-30 min. (Alternately, place the wassail mixture into a large slow cooker. Heat on low for 4-5 hours.)
- In a small bowl, beat the egg yolks until pale in color and frothy using an electric hand mixer. Set aside.
- In a medium bowl, whip the egg whites until stiff peaks form. Blend the egg yolks into the beaten egg whites, mixing until just combined.
- Temper the beaten eggs by slowly pouring 1 cup of the hot wassail mixture into the eggs, whisking as you pour.
- Remove the spice bundle from the wassail and pour the mixture into a punch bowl. Add the tempered eggs to the wassail punch, stirring gently to combine. (The froth will mix in slightly, but then float to the top.) Float the warm apple halves in the punch bowl.
- Serve the warm wassail in mugs.
Notes
- *If you want to serve the wassail without the eggs, feel free, the spiced and spiked cider is wonderful on its own.
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