Spiced Winter Wassail
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A warm, aromatic winter drink blending fresh apple flavors with fragrant spices and citrus accents. Cloves pressed into apples release oils slowly when heated gently with apple cider, orange juice, star anise, ginger, cinnamon sticks, nutmeg, and maple syrup for subtle sweetness. Infuse low and slow, avoid boiling to keep flavors sharp and fresh. Serve with fresh orange slices and optional whiskey or rum. Adaptable with pear or quince for fruit swaps. Easy to prep and ideal for chill evenings or holiday gatherings.
Prep:
10 min
Cook:
55 min
Total:
65 min
Servings:
4 servings
#winter drinks
#holiday beverages
#warm cider
#spiced drinks
#apple cider
Cold nights call for a warm, inviting mug that’s more than just ‘hot apple cider.’ Studding apples with cloves feels old school but trust me the slow spice release beats dumping ground cloves or powders any day. That low heat brews everything without killing brightness or turning syrupy. Orange juice wakes the mix up, cuts through sweetness adding zing and freshness. Switching honey for maple syrup? Learned that from a friend in Vermont — maple holds its own sweetness but adds a bit of earthy depth that honey lacks. This isn’t juice you gulp mindlessly. It’s a slow-sip, linger-while-you-read kind of drink. Best when you sense the scent thickening the room, cinnamon and star anise weaving in the cold air. No precise times here; watch and smell. Get it right, every mug will remind you why winter needs rituals like this.
Ingredients
- 2 whole apples
- 3 tsp whole cloves
- 4 cups apple cider
- 1 cup fresh orange juice
- 2 star anise pods
- 3 cinnamon sticks
- 1 thumb-sized fresh ginger, sliced thin
- 1/4 tsp grated nutmeg
- 2 tbsp maple syrup
About the ingredients
Whole clove quantity matters. Too many and that clove bite overwhelms, too few and you miss the warming notes that appear after 40+ minutes on low heat. The studding method isn’t just visual—bolts that flavor directly into the fruit and into your liquid as apples soften. Apple cider is the base, but not essential apple-only; pear cider, or even a semi-dry cider works but adjust sweetness down if the cider is sweet enough. Freshly squeezed orange juice, never store-bought from concentrate here; the difference is in brightness and avoiding bitterness. Ginger sliced thin rather than grated imparts subtle warmth without overpowering or clouding the liquid. Nutmeg measured finely ensures aroma without powdery grit. I swapped honey for pure maple syrup because honey can get grainy or sometimes veer too floral. Maple syrup is smooth, stays stable when heated gently and layers flavor. If you don’t have star anise, use 3 whole anise seeds but tie them in cheesecloth for easy removal. Cinnamon sticks provide slow heat release compared to ground cinnamon, avoiding muddiness. Apple varieties like Gala or Jazz are sweeter and hold shape well; softer apples can turn to mush but sometimes that works if you want a chunkier style. A quick tip: warm your mugs before ladling to keep the drink hot longer.
Method
- Start by pressing whole cloves firmly into the apples’ skin in several spots. The cloves anchor in place better this way and release oils gradually during heating.
- Place the studded apples into a large heavy-bottom pot or Dutch oven. Set it over very low heat to gently warm slowly without simmering.
- Pour in apple cider and fresh orange juice. Toss in star anise pods, cinnamon sticks, sliced ginger, and sprinkle nutmeg on top.
- Stir in maple syrup for sweet balance that’s richer and less processed than honey. Swirl everything to combine without bruising fruit.
- Cover pot loosely and let the mix marry at low heat anywhere between 50 and 65 minutes. Avoid boiling; small, tiny bubbles might appear but no rolling simmer.
- You want the aroma rising thick and cozy but the flavors staying clear, vibrant. Stir occasionally to prevent sticking but carefully so apples remain intact.
- By the time the aroma hits that spicy, fresh peak, apples will soften slightly but still hold shape—test by pressing gently with a spoon.
- Ladle hot liquid into mugs. Add an apple wedge or cinnamon stick if you want. Finish with a fresh orange slice on top.
- Optional: Add a shot of dark rum, bourbon, or spiced whiskey at serving for kick. Leave it out for a kid-friendly version.
- Let leftover wassail cool and store covered in fridge for up to 2 days. Gently reheat without boiling to preserve fragrance and mouthfeel.
Cooking tips
Clove-studding apples is a pain but trust me on timing here. You want those cloves embedded, not falling off when you dunk them in liquid, or your spice distribution becomes uneven. Use a wooden skewer or a toothpick to make small pilot holes if your cloves won’t press in easily—too forceful and you puncture too deep and punch holes that leak juice prematurely. Slow, low heat is the secret. I’ve scorched many pots by rushing; simmer or boil kills fresh aromas and makes the cider bitter. Instead, listen for the faintest sizzling or hover your hand above the pot to scout rising steam and smell. Stir gently every 15 minutes—nothing rigorous. Stirring too much breaks the fruit, turning clear liquid cloudy or stringy. When the apples soften to a point where you can feel the skin giving but the core is intact, you are close. Ladle off carefully; if floating spices annoy you, strain through a fine mesh or cheesecloth but beware losing flavor if you strain too aggressively. Keep it covered between sips to trap heat and aromas. Shots of alcohol are fun but pour your own; I prefer bourbon for warmth and subtle sweet vanilla notes that play well with star anise. Store leftovers cold but never leave this drink unattended on high heat—it thickens rapidly and can taste bitter or caramelize unintentionally. For those who like fizz, I’ve stirred in a splash of sparkling water before serving, but only just before drinking to keep fizz alive.
Chef's notes
- 💡 Clove-studding apples takes patience. Punch pilot holes with a toothpick if cloves resist. Too deep holes leak juice. Press cloves firmly but not too deep. This controls oil release over time. Cloves late to fall off means more even spice. Keep checking apples; softening skin indicates infusion progress.
- 💡 Low, slow heat is key. Avoid boiling or simmering to prevent bitterness. Watch the pot closely. Tiny bubbles—yes; rolling bubbles—no. Faint sizzling sound can guide you. Stir gently every 15 minutes. Too much stirring breaks apples and clouds liquid. Cover loosely to trap aroma yet prevent steam buildup.
- 💡 Maple syrup over honey changes profile. Honey can get grainy or floral under heat. Maple holds steady sweetness and adds earthiness. If no maple, a mild honey works but add late or off heat to avoid grit. Nutmeg must be finely grated; powder clumps or clouds the drink. Thin ginger slices release subtle warmth, never overpowering.
- 💡 If star anise missing, substitute with 3 whole anise seeds tied in cheesecloth. Easier removal and similar licorice note without aggressive flavor. Cinnamon sticks slow to release spice unlike ground cinnamon which can muddle. Use firm apples like Gala or Jazz; soft apples dissolve too much. Chunkiness possible but makes mashy texture.
- 💡 Serve warm in preheated mugs. Keeps heat longer. Optionally add an apple wedge or cinnamon stick for aroma and presentation. Shots of bourbon or dark rum bring warmth and vanilla notes. Pour alcohol off heat. Leftovers store best covered in fridge max 2 days. Reheat gently; boiling turns flavors bitter or caramelized fast.
Common questions
How long to simmer?
No strict time. Watch for gentle bubbles. Aroma thickens room. Apples soften but keep shape. Taste test by pressing skin, core intact means done. 50 to 65 minutes typical.
Can I use other fruit juice?
Yes, pear cider or semi-dry ciders okay. Adjust maple syrup if sweeter base. Avoid concentrate orange juice. Fresh squeezed brightness key. Swap carefully; flavors delicate.
What if cloves fall off apples?
Use a skewer to prep holes. Press cloves firmly so anchored. Clove oils come from steady contact with fruit. Spices in liquid won’t evenly diffuse without studding. Could add ground cloves but can turn bitter or gritty.
How to store leftovers?
Cover airtight in fridge. Cold slows thickening and bitterness. Reheat on low, no boil. Can strain before storing but lose some flavor. Can add splash of sparkling water before serving for fizz but add fresh each time.
