As the cold weather sets in and the snow begins to blanket the Northern Plains, the question often pops up: hot or iced coffee? For me, it’s always hot. During this cozy season, warm offerings like hotdishes, bread puddings, and comforting soups take center stage.
Looking for a festive drink to welcome my holiday guests, I stumbled upon my grandmother’s cookbook, “The Joy of Sharing,” from 1985. One recipe jumped out: Mabel Olson’s “Wassail Bowl.”
Making wassail is a breeze. It starts with simmering apple cider, sugar, and a mix of spices—cinnamon, cloves, and allspice. After 15 minutes, I remove the spices and add cranberry juice (I used pomegranate instead) and fresh lemon juice. Let it simmer a bit longer, and you have a beautifully warm, tangy drink. A splash of apple brandy turns it into a delightful pre-dinner treat!
While I prepared mine on the stove, the recipe also suggests using an electric percolator—perfect for gatherings. It allows guests to refill their cups without fuss. When I made a second batch, I kept it in a slow cooker, ensuring it stayed warm as we decorated for the holidays.
The term “wassail” has intriguing roots. It comes from Old English, meaning “be in good health.” Historically, it was a way to greet guests with spiced drinks during festive times, often served in a bowl that bears its name. In the 18th century, carolers would carry these bowls, toasting to their neighbors’ health.
Interestingly, wassail recipes can vary widely. Some add eggs or milk, while others use hard cider or ale. In a modern twist, even social media buzzes with variations of this traditional drink, highlighting its communal nature and the joy it brings to gatherings.
Wassail isn’t just a drink; it’s a way to bring people together, embodying the spirit of the season. And as I reminisce over my own family traditions, I can’t help but think of how this punch is all about sharing warmth and laughter. So, as convids and cups of wassail warm the house, they create not just a drink, but memories worth toasting to!
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