Wassail
‘Wassail’ comes from the Middle English wæs hæil, and from the Old Norse before that ves heill meaning something akin to “be you in good health.” This classic medieval beverage, typically made from a combination of cider, ale and, later, fortified wine, has great significance in English drinking history and was popular during the Tudor period. ‘Tis truly supreme with the eggs, but if you must omit them for dietary reasons, ‘twill be delicious all the same.
INGREDIENTS
16 lady apples or 6-8 regular sized apples
24 oz. hard cider
24 oz. English-style ale
21 oz. oloroso or amontillado sherry, divided
4 oz. sweet apple cider
½ to 1 cup brown sugar, divided
3 eggs
Nutmeg, ground ginger, cinnamon stick, cloves, allspice berries, bay leaves
ABV LEVEL
Makes about seven 8-oz. servings.
Combine 2 cups sherry with ¼ cup brown sugar, ½ cup sweet apple cider, 1 cinnamon stick, 6 cloves, and 2 bay leaves. Bring to a boil, reduce heat, and simmer for 5 minutes. Gently place apples in the poaching liquid, cover, and simmer for 20 minutes, turning every 5 minutes to ensure even poaching. When done, apples should be cooked but still relatively firm. Remove from heat, uncover and cool. Once cool, refrigerate for at least 3 hours or overnight. (If poaching liquid does not cover fruit, they may benefit from turning every once in a while.) Strain off poaching liquid for next step.
You should have about 1 cup poaching liquid. (If not, you can supplement with sweet cider and/or a little more sherry.) Heat on medium-low in a saucepan and reduce by about half (yielding about 4 oz. syrup). In a goodly-sized pot, combine cider, ale, 5 ounces sherry, the reduced poaching liquid, ¼ cup brown sugar, ½ teaspoon ground ginger and a few gratings of nutmeg. Place on low heat to warm through; do not boil. Once warmed, taste the mixture and add more brown sugar to taste. (I found another ¼ cup was good!) Separate the egg whites and yolks into two medium bowls. Beat egg whites until stiff peaks form and yolks until frothy. Slowly pour a small amount of the hot wassail mixture into the eggs, whisking briskly, to temper. Then, carefully pour tempered egg mixture into wassail. Arrange apples in the serving vessel (heatproof punch bowl, wooden bowl, or crock-pot). Serve immediately in pre-heated mugs.