Hot Spiced Apple Cider with a Twist
Wassail - Delicious and More Healthy Than Initially Thought
Dec 11, 2008
Many a fond winter memory includes warming up to a hot drink of spiced apple cider after having come in from the bitter cold. Also referred to as Wassail, this drink not only entices the partaker with its soothing spices, but it infuses them with many health benefits that were not known until recently.
Healthy History of Wassail
The Germanic and Anglo-Saxon people must have had at least some clue that they were on to something, even if they weren't sure why it made them healthy - for the word 'Wassail' originates from waes haeil, which, in Anglo-Saxon, simply means: be healthy. When the Puritans came to America the tradition of Wassail continued minus the fermentation. Cider in America was simply the fresh juice of crushed apples.
The Role of Mulling Spices
A group of spices called mulling spices are used in making modern Wassail. It is the properties of those spices that add to the health inducing effect. The traditional mulling spices mainly consist of the following, listed along with their benefits:
- Cinnamon sticks - kills e-coli in apple juice, studies show it helps regulate blood sugar, has anti-fungal, antibacterial and anti-parasitic properties, as well as other benefits
- Cloves - contain Eugenol, which has anti-inflammatory properties
- Star Anise - make sure to use Chinese and not Japanese (which can be toxic). Chinese Star Anise combats intestinal gas and headaches
- Mace - is said to be stimulating to the brain, thereby combating fatigue and mental stress
- Ginger - among other things, is said to stimulate circulation (great for cold weather).
When considering the above properties, it is easy to see how this combination of mulling spices would make any hot drink the perfect cold-weather antidote.
Here is a fresh twist on an old favorite:
List of ingredients
- Enough apples to make 2 pints with an Electric Juicer (or 2 pints fresh apple cider or juice from market) Cox apples are the gold standard in England. Where not available, try Honeycrisp, Gala or your own favorite. The "Delicious" varieties do not tend to make good juice.
- 6 cinnamon sticks
- 1 whole nutmeg (or 2 blades of mace)
- 2 Chinese star anise
- 6 pieces of cardamom seeds, crushed
- A one-inch slim, peeled piece of ginger, bruised
- 2 tablespoons lemon juice
- 1/2 teaspoon grated lemon peel
- 1 whole orange with at least one tablespoon of whole cloves pricked firmly into the peel (Historically, Wassail was made of a variety of things other than apples)
- 1 thinly sliced orange
- 2 thinly sliced apples
- 1/4 cup honey (another amazing health-booster)
Directions
- If using a juicer, go ahead and juice enough apples to make 2 pints of juice.
- Add juice or cider into a thick stainless steel or other non-reactive pan, along with mulling spices (tied with cheesecloth) and cloved orange.
- Bring the heat to just under a boil - try not to let the mixture boil.
- Slowly simmer for twenty minutes, adding the sliced orange and sliced apples in the last 5 minutes. Remove from heat.
- Stir in honey.
It is traditional to serve Wassail in thick, heat proof, decorative glasses.
To serve:
- Ladle some apple and orange slices into each glass
- Ladle in the hot cider.
- Place a cinnamon stick in each glass as a garnish.
Ready to enjoy!
Additional recipes with different ingredients to sample:
Stephanie Gallagher's Mulled Apple Cider
Terri Paajanen's Mulled Apple Cider
