Christmas Wassail

Warm, sweet, and spicy, this Christmas Wassail is the perfect drink to warm you up on a cool Winter’s evening. Mixed and served in the Crockpot, it’s always ready!

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Oh, the weather outside is…

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Frightful? Not this year!

Merry Christmas from Kansas! The forecast for this Christmas does not include any snow. 🙁 But the temperatures are barely in the 40’s right now. So it’s still a perfect time to warm up with a Christmas Wassail!

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Mom makes this recipe every year for our family celebration on Christmas Eve so I convinced her to let me help her make it a day early so that we could share it with our friends and fans. There are just a few ingredients and it is mixed in the Crockpot so that it’s ready to serve all evening. The original recipe was in her Crockpot cookbook but the cookbook went to my nephew, along with her old Crockpot. Dad was able to find the same recipe online though, so the tradition continues.

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One of the things about this recipe that makes me laugh every year is the fact that she has had the bitters and the cloves for what seems like FOREVER… since she only uses them once a year for this recipe. But they still do the job!

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We would like to wish everyone a very Merry Christmas and we hope that you might start a new family tradition with this Christmas Wassail. Hope to see you all in the New Year!

Chef Rob

Christmas Wassail
Warm, sweet, and spicy, this Christmas Wassail is the perfect drink to warm you up on a cool Winter evening. Mix it in the Crockpot and it's always ready!
Recipe type: Drinks
  • ¾ cup sugar
  • 2 quarts apple juice
  • 2 cups cranberry juice
  • ¼ teaspoon aromatic bitters
  • 1 cup rum (optional)
  • 2 cinnamon sticks
  • 1 teaspoon whole allspice
  • 1 small orange, sliced and studded with 8 to 10 cloves
  1. Add juices to Crockpot and add sugar, stirring to dissolve.
  2. Slice a small orange in half and stud the outsides of each half with 4 or 5 cloves.
  3. Add the orange halves to the Crockpot with the cloves submerged.
  4. Add remaining ingredients (see notes).
  5. Cook on high for 1 hour.
  6. Simmer on low for 4 to 8 hours.
Add the spices to a stainless steel tea infuser if you'd like, to make it easier to removed before serving.


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