Wassail Punch

Yule is the celebration of hope, returning light and life. At the Winter Solstice, we acknowledge that the darkness is defeated by the light once more and that the days will grow longer each day from here. Wassail (pronounced “waes hael”) is traditionally prepared and shared around Yule as a means invoke the sun, and bring us cheer as we face winter’s cold darkness.

The earliest versions of Wassail was a warmed mead into which roasted crab apples were dropped and burst. This drink was called ‘lambswool’ and was drunk on Lammas day. Later, the drink evolved to become a mulled cider made with sugar, cinnamon, ginger and nutmeg, topped with slices of toast as sops and drunk from a large communal bowl called the ‘wassailing bowl’. 

Many of our best known “holiday” spices (cinnamon, orange, nutmeg, ginger, allspice) all have solar and fire associations. Drinks such as Wassail, not only heat you up physically but also bring you into resonance with the newly returning solar energies of the Winter Solstice. 

This recipe can be prepared in either a crockpot (lowest setting) or in a stockpot on the stovetop (med-low heat). 

Ingredients:

Turn your heat source on high and pour in the juices. Stir in allspice, then add the cinnamon sticks (We crushed them with a rolling pin). Slice the orange into rings and stud the peel with the whole cloves. 

Cover the pot cook on high for 1 hour, stirring occasionally. 

Turn heat to low and allow to simmer for 3 more hours or until the liquid starts to foam. The orange slices and cinnamon will have settled to the bottom. Sweeten with honey to taste. Add rum 5-10 mins before serving. Serve warm.

Tip: For a bubbly Yule party punch, try substituting champagne for the rum! Ginger ale is also a great non-alcoholic alternative. 

Gotta try this this season.