Wassail Recipe: A Cozy, Old-Fashioned Holiday Drink You’ll Make Every Winter

There’s nothing quite like a steaming mug of this cozy Wassail Recipe—an old-fashioned, spiced wassail beverage made with apple cider, citrus, and warm holiday spices. It’s a traditional wassail drink that fills your house with the smell of Christmas and tastes like a hug in a mug.

I’ve been making some version of hot wassail punch since my kids were little, and they’re all grown now—but they still ask, “Mom, are you making your Christmas wassail drink this year?” That’s how I know this easy wassail drink has become one of our family’s non-negotiable holiday traditions.

At its heart, wassail is a warm citrus wassail made with apple cider, orange juice, and a mix of cinnamon, cloves, and other spices. Historically, wassail was a mulled cider wassail served for caroling and neighborhood gatherings—people would walk door to door with a big bowl of hot wassail punch, offer a “wassail!” toast, and share good wishes.

My version is a simple stovetop wassail recipe that’s completely non alcoholic wassail, so everyone from toddlers to grandparents can enjoy it. You can spike individual mugs if you like, but the base stays family-friendly. It’s also naturally caffeine-free and made with real juice—no red punch mix here—so you’re getting that bright, fruity flavor with familiar, cozy spices.

And you know what? This holiday wassail recipe is incredibly forgiving. You can simmer it for hours while you decorate the tree, make it ahead for a party punch wassail, or keep it warm in a slow cooker for an open house. It’s the kind of festive winter drink that quietly does all the work for you.

Why You’ll Love This Wassail Recipe

Cozy, nostalgic flavor – This traditional wassail drink tastes like mulled cider meets citrusy tea, with just the right amount of cinnamon and clove.
Non-alcoholic but easily spiked – Keep it family-friendly, then add rum, bourbon, or brandy to individual mugs for the adults.
Perfect for parties – This party punch wassail makes a big batch and holds well in a slow cooker or on low heat on the stove.

Stovetop or slow cooker friendly – A true stovetop wassail recipe that also adapts beautifully to your slow cooker on low.
Naturally gluten-free and dairy-free – It’s an inclusive festive winter drink that most guests can enjoy without modifications.
Smells like Christmas – The cinnamon clove wassail aroma is honestly half the experience; your home will smell like a holiday shop window.

Customizable sweetness – You control the sweetness with honey, brown sugar, or maple syrup—or leave it unsweetened if your apple cider is already rich.
Make-ahead friendly – Brew it a day ahead; the flavor actually deepens and gets better overnight.
Great use for extra citrus – A warm citrus wassail is a lovely way to use those oranges and lemons lingering in the crisper.

Ingredients

For this apple cider wassail, I like to keep things simple but generous with the spices. Here’s exactly what you’ll need:

8 cups (2 quarts) apple cider
Use good-quality, unfiltered apple cider if you can—look for a local brand from the refrigerated section rather than shelf-stable juice. It makes a big flavor difference.

4 cups (1 quart) orange juice
100% orange juice, not from concentrate if possible. Fresh-squeezed is wonderful but not required.
2 cups water
This keeps the wassail from being too heavy and balances the sweetness.
1/4 cup honey or brown sugar, to taste
Start with 1/4 cup; you can add more after tasting. Honey gives floral notes, while brown sugar adds a slight molasses depth.

2 whole oranges, sliced into rounds
Wash well since the peel goes into the pot. Organic is nice here.
1 lemon, sliced into rounds
This brightens the hot wassail punch and keeps it from tasting flat.
4 cinnamon sticks (3–4 inches each)
Whole sticks give that classic cinnamon clove wassail aroma without the graininess of ground cinnamon.

10–12 whole cloves
Stick a few into the orange slices to keep them corralled and add a pretty look.
4 whole allspice berries (optional but recommended)
They add a warm, almost peppery note that tastes very “holiday.”
1/4 teaspoon freshly grated nutmeg (or a pinch of ground nutmeg)
Grating fresh from a whole nutmeg is worth it if you have it on hand.

2–3 star anise pods (optional, for a light licorice note and pretty presentation)
1 teaspoon vanilla extract
This softens the edges of the citrus and spices and makes it taste extra cozy.

Optional garnishes for serving:

Cinnamon sticks
Orange slices or twists
Whole cranberries (they look beautiful floating on top)

Ingredient tips:

If your apple cider is very sweet, start with less honey or sugar and adjust at the end.
If you can only find apple juice, try a “no sugar added” variety and add an extra cinnamon stick and a couple more cloves to boost flavor.

Star anise is strong—start with two pods and see how you like it.

Directions

You can make this mulled cider wassail on the stovetop, which is my favorite because it fills the kitchen with that wonderful smell. It’s also very forgiving—perfect if you’re juggling cookies, guests, and maybe a slightly chaotic holiday kitchen.

Combine the liquids in a large pot
In a large, heavy-bottomed pot or Dutch oven, pour in the apple cider, orange juice, and water. Choose a pot big enough so you have a few inches of space at the top; wassail shouldn’t be sloshing over the edge when it simmers.
Add sweetener and vanilla
Stir in the honey or brown sugar and the vanilla extract. Don’t worry about getting it perfectly dissolved yet—the heat will help. Starting on the lower end of sweetener lets you adjust later based on your cider and your taste.

Prep and add the citrus
Slice the oranges and lemon into rounds, removing any visible seeds. Stud several orange slices with whole cloves (just poke them right through the peel). Add the citrus slices to the pot. The clove-studded oranges are both practical (they corral the cloves) and charming.
Add the whole spices
Drop in cinnamon sticks, allspice berries, nutmeg, and star anise (if using). Give everything a gentle stir. If you like less intense spice, start with fewer cloves and allspice berries—you can always add more in the last 15–20 minutes of simmering.
Bring to a gentle simmer
Set the pot over medium heat. Warm it until it just reaches a gentle simmer—little bubbles around the edge, not a rolling boil. Once it starts to simmer, reduce the heat to low. A hard boil can make the citrus bitter and the spices harsh.

Simmer and let flavors mingle
Let your wassail simmer uncovered on low heat for 30–45 minutes, stirring occasionally. You’re looking for that rich, cozy aroma and slightly deeper color. If it reduces more than you’d like, add a splash of water or cider.
Taste and adjust
After 30 minutes, taste a spoonful (carefully—it’ll be hot). If you’d like it sweeter, add another tablespoon or two of honey or brown sugar and stir until dissolved. If you want a stronger spice profile, add another cinnamon stick or a couple of cloves and simmer another 10–15 minutes.
Strain (optional) and keep warm
You can serve it as is, with the citrus slices and spices still in the pot—that’s what I usually do for a casual family night. For a party, you may prefer to ladle the wassail through a fine-mesh strainer into a heatproof serving pot or slow cooker, then add a few fresh orange slices and a cinnamon stick or two for looks. Keep it warm on the lowest setting.

Serve and garnish
Ladle the hot wassail into heatproof mugs. Garnish with a cinnamon stick, an orange slice, or a few floating cranberries for that festive touch. If you’re serving adults who want an alcoholic version, they can add a splash of dark rum, bourbon, or brandy directly to their cup.

Servings & Timing

Yield: About 14–16 servings (8-ounce mugs)
Prep Time: 10 minutes (slicing citrus, measuring ingredients)
Simmer Time: 30–45 minutes
Total Time: 40–55 minutes

If you’re hosting a bigger crowd, this recipe doubles easily. Just use your largest stockpot and keep an eye on the simmer so it doesn’t get too aggressive.

Variations

Here’s where you can play a little and make this wassail recipe your own:

Cranberry Wassail – Add 2 cups unsweetened cranberry juice for a tangy twist and a deeper, ruby color.
Tea-Infused Wassail – Steep 2–3 black tea bags (like English breakfast) in the hot wassail for 5–7 minutes for a slightly tannic, grown-up flavor.

Spiced Pear Wassail – Swap 2 cups of the apple cider for pear juice and add an extra cinnamon stick.
Ginger Wassail – Add 4–5 slices of fresh ginger for a gentle heat that’s wonderful on a sore throat.
Lightly Boozy Wassail – For an adults-only batch, add 1–1½ cups of dark rum or brandy after turning off the heat and stir well (don’t boil it or you’ll cook off the alcohol and dull the flavor).

Low-Sugar Wassail – Use no-sugar-added juices and skip the added sweetener, then sweeten individual mugs with a drizzle of honey or a sugar-free sweetener if people like.

Storage & Reheating

One of my favorite parts of this wassail recipe is how well it keeps. Honestly, it might taste even better the next day.

Refrigerator:
Let leftover wassail cool to room temperature, then transfer to a glass jar or airtight container. Store in the fridge for up to 5 days.
Freezer:
For longer storage, freeze in freezer-safe containers (leaving a little room at the top for expansion) for up to 2 months. It’s lovely to pull out a bit of holiday flavor in, say, February.

Reheating:
Reheat gently on the stovetop over low to medium-low heat until steaming but not boiling. You can also warm a single mug in the microwave for 60–90 seconds, stirring halfway through. If the flavors have intensified a lot, thin with a little water or apple cider.
Make-Ahead Tips:
- You can make the full batch a day ahead, cool it, and refrigerate it, spices and all. Reheat on the stove before serving and strain if you like.
- For a cleaner flavor, simmer the wassail for 30–40 minutes, strain out the spices and citrus, then refrigerate; reheat gently the next day and add a few fresh orange slices for looks.

Notes From My Kitchen

About the sweetness: Different apple ciders vary a lot. Some are quite tart; some are almost dessert-sweet. Always taste your base before adding sweetener and adjust slowly. You can add more sugar, but you can’t take it out.

Balancing the citrus: If your wassail tastes a little sharp or bitter, you might have slightly overdone the lemon or simmered it too long at a high temperature. A splash of extra apple cider and a tablespoon of honey often brings it right back.
Spice strength: Whole spices release flavor more slowly than ground ones, which is exactly what we want here. If you only have ground spices, use a light hand (start with 1/2 teaspoon cinnamon and 1/8 teaspoon cloves) and add early, tasting as you go.
Slow cooker method: Combine everything in a slow cooker and cook on LOW for 2–3 hours, then keep it on WARM for serving. This is my go-to when I’m hosting a cookie exchange or a tree-trimming party.

Serving for a crowd: I like to set out a little “wassail bar” with mugs, cinnamon sticks, orange slices, a bowl of cranberries, and small bottles of spiced rum and bourbon on the side. Everyone gets the same cozy base, but they can personalize their mug.
For sensitive palates: If you’re serving folks who aren’t big on strong spices (kids, especially), cut the cloves in half and skip the star anise the first time. You can always add a spice “tea” on the side for the spice lovers.

FAQs

1. What exactly is wassail?
Wassail is a traditional hot drink made with apple cider (or ale), citrus, and warm spices like cinnamon and cloves, often served around Christmas and New Year’s as a festive winter drink.

2. Is this wassail recipe alcoholic?
No, this version is a non alcoholic wassail made with cider and juice only—but you can add rum, bourbon, or brandy to individual mugs if you’d like an adult version.

3. Can I make this wassail recipe in a slow cooker?
Yes, just add all the ingredients to a slow cooker and cook on LOW for 2–3 hours, then switch to WARM to keep it hot for serving.

4. My wassail tastes too strong or spicy—what can I do?
Stir in extra apple cider or water, a bit at a time, and add a tablespoon or two of honey or sugar to re-balance the flavors.

5. Can I make a smaller batch?
Absolutely—this recipe halves very well. Use half the amounts across the board, but keep at least 1 cinnamon stick and a few cloves so you don’t lose the “wassail” character.

6. How long can I keep wassail warm on the stove or in a slow cooker?
You can keep it on low or warm for 3–4 hours. Just keep it just below a simmer and add a splash of water or cider if it reduces too much.

7. Can I use apple juice instead of cider?
Yes, but try to use a high-quality, no-sugar-added apple juice. The flavor will be a little lighter, so you may want to boost the spices slightly.

8. What should I serve with wassail?
It pairs beautifully with Christmas cookies, gingerbread, cinnamon rolls, breakfast casseroles, or even a simple cheese board with sharp cheddar and crackers.

Conclusion

This simple, old-fashioned wassail recipe checks all the boxes: it’s easy, cozy, beautiful in the pot, and it makes your home smell like the holidays in the very best way. Whether you serve it as a hot wassail punch for a big party or a quiet mug on a snowy evening, it has a way of turning an ordinary moment into something a little special.

Try this traditional wassail drink the next time you’re craving a festive winter drink, then come back and tell me how you served it—plain, spiked, or maybe with your own twist. And if you enjoyed this Christmas wassail drink, you might like exploring more warm sippers like mulled cider or hot chocolate next!

Cozy Old-Fashioned Holiday Wassail

A warm, non-alcoholic wassail made with apple cider, orange juice, citrus slices, and cozy holiday spices. Perfect for Christmas gatherings, open houses, or a quiet winter evening at home.

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Prep Time 10

Cook Time 45

Total Time 55

Course Drinks

Cuisine American, Holiday

Servings servings

Calories 140 kcal

Ingredients

8 cups apple cider preferably unfiltered, refrigerated
4 cups orange juice 100% juice, not from concentrate if possible
2 cups water
1/4 cup honey or brown sugar plus more to taste
2 oranges sliced into rounds, well washed
1 lemon sliced into rounds
4 cinnamon sticks 3–4 inches each
10-12 whole cloves some studded into orange slices
4 whole allspice berries optional but recommended
1/4 teaspoon nutmeg freshly grated, or a pinch of ground
2-3 star anise pods optional
1 teaspoon vanilla extract
cinnamon sticks for garnish, optional
orange slices or twists for garnish, optional
whole cranberries for garnish, optional
dark rum, bourbon, or brandy optional, to spike individual servings

Instructions

In a large, heavy-bottomed pot or Dutch oven, combine the apple cider, orange juice, and water. Make sure the pot has a few inches of space at the top to prevent sloshing while it simmers.
8 cups apple cider, 4 cups orange juice, 2 cups water
Stir in the honey or brown sugar and the vanilla extract. The sweetener does not need to fully dissolve yet; it will melt as the wassail heats. Starting with 1/4 cup lets you adjust the sweetness later.
1/4 cup honey or brown sugar, 1 teaspoon vanilla extract
Slice the oranges and lemon into rounds, removing any large seeds. Stud several orange slices with whole cloves by poking them through the peel. Add all of the citrus slices to the pot.
2 oranges, 1 lemon, 10-12 whole cloves

Add the cinnamon sticks, remaining whole cloves, allspice berries, nutmeg, and star anise (if using). Stir gently. For a milder spice flavor, start with fewer cloves and allspice berries; you can add more later.
4 cinnamon sticks, 10-12 whole cloves, 4 whole allspice berries, 1/4 teaspoon nutmeg, 2-3 star anise pods
Set the pot over medium heat and warm until the mixture just reaches a gentle simmer with small bubbles around the edges. Reduce the heat to low to avoid a hard boil, which can make the citrus bitter and the spices harsh.
Let the wassail simmer uncovered on low heat for 30–45 minutes, stirring occasionally, until it smells richly spiced and the color has deepened. If it reduces more than you like, add a splash of water or extra cider.

Carefully taste a spoonful. If you prefer a sweeter drink, stir in additional honey or brown sugar a tablespoon at a time until it suits your taste. For a stronger spice flavor, add another cinnamon stick or a few more cloves and simmer for 10–15 minutes longer.
1/4 cup honey or brown sugar, 4 cinnamon sticks, 10-12 whole cloves
For casual serving, leave the citrus slices and spices in the pot. For a smoother party presentation, strain the wassail through a fine-mesh strainer into a heatproof serving pot or slow cooker, then add a few fresh orange slices and a cinnamon stick for appearance. Keep warm on the lowest setting.
2 oranges, 4 cinnamon sticks
Ladle the hot wassail into heatproof mugs. Garnish each serving with a cinnamon stick, an orange slice or twist, and a few cranberries if desired. For an alcoholic version, let adults add a splash of dark rum, bourbon, or brandy directly to their mug.
cinnamon sticks, orange slices or twists, whole cranberries, dark rum, bourbon, or brandy

Notes

Servings: yields about 14–16 (8-ounce) mugs. The recipe is very forgiving: you can simmer longer on low heat, keep it warm in a slow cooker, or make it a day ahead. If using very sweet cider, start with less added sweetener and adjust at the end. For slow cooker method, combine all ingredients and cook on LOW for 2–3 hours, then keep on WARM for serving. Leftovers keep well and often taste better the next day.