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Wassail Recipe

Wassail

Alton Brown

Recipe courtesy Alton Brown, 2009

Show: Good EatsEpisode: Good Eats: Twas' The Night Before Good Eats

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on December 27, 2011

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    It would have been better without the eggs. An important step I think AB left out was "turn off your cooker when finished." I ended up with scambled eggs on top of my drink mixture after about an hour with my crockpot set on high. I could only hold a half batch in my crockpot and it filled it to the brim so make sure you have an extra large slow cooker to make this full recipe. After I strained out the eggs though the mixture was ok, I'm used to drinking the apple cider version of this but the alcohol is nice, it's not as sweet as a mulled wine. Sur La Table had the spice bags which were very handy also the apple corer. I had fresh ginger instead of the ground ginger and added that to my spice bag. I may try it again next year minus the eggs.

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  • on December 23, 2011

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    I made this without the eggs as I was serving it at a Winter Solstice party. (I didn't think the guys would drink it with eggs in it and I was right. They loved it. It was a crisp winter night and this was so warming and lovely. The crock pot was empty by the end of the night and all that was left was lovely cooked apples which I've mashed up and spiced, and will serve alongside some pork chops or latkes or something. Yummy.

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  • on December 09, 2011

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    I am a huge fan of drinks like mulled wine and eggnog, so I love this! I will admit that I am not at all familiar with wassail (except the song, and the Claymation Christmas skit about it but I'll trust that AB did his research. This drink is a little time-intensive, and it might come out better if you saw the show (*eh hem*...temper your egg mixture, but well worth it. It will be making an appearance at our Christmas-night movie bonanza this year.

    I used Chimay ale and the only Madeira the store had. Yuuum!

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  • on March 28, 2011

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    I made it for the Holidays and I think for one thing I don't remember useing eggs, but I may have. Also I think it might be necessary to use the correct variety of apples (which I did not do due to the lack a variety at my local supermarket.
    I found mine to be very over powering, not bad but very much an aquired taste. I will try it again w/ the correct apples and perhapes a milder ale, and I might try playing with the wine. I tried the Medira stright and really did not like it as a wine.

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  • on December 19, 2010

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    Leave out the eggs. Everything worked fine at first, but with my slow cooker on the lowest keep warm setting (which kept it around 140F, the eggs broke out of emulsion and curdled after about an hour.

    The eggs are not necessary in my opinion, and considering the problems they can cause, they are best left out.

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  • on December 11, 2010

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    This is fantastic! I just made this, drinking it as I type! I was afraid of making this due to some of the reviews. I can understand if this isn't everyone's cup of tea, but it sure is mine! Lots of complex flavors, my taste buds are having a field day! I feel bad for doubting the Master! Go Alton!

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  • on January 28, 2010

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    This was awesome. Nostalgic and homey, especially nowadays when everything revolves around money and not around family. We made it x-mas eve. Looked beautiful and my apples floated. I felt the recipe didn't need a full bottle of madiera, it was overpowering the ale. We were tired so I literally unplugged the slow cooker and left it in the car overnight. On x-mas day we went to my Mom's and I replugged it at her house (it was like a frankenstein project. I freshened it up by adding more ale (not madeira, whipped a few more eggs up and it was as good as new but BETTER. And by the way, it tastes great drinking it with food!!! I love the history of this recipe and the whole rustic feel of it. If you can get into that I highly recommend this.

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  • on December 25, 2009

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    For the Ales I used Samuel smiths organically produced ale and some belhaven Scottish ale. I thought the combination of the smoother ale with the somewhat spicier ale would provide a good contribution to the flavor profile in this beverage. They did. I really really liked how this was coming together until I added the eggs. It had a great spicy sweet strong flavor. I just dont think eggs belong in this beverage at all. Yes I did temper them and they mixed properly with the Wassail. Like I said there isn't anything to be gained by adding eggs other than perhaps some fortification which I dont need because Luckily I also had a standing rib roast. So as it stands I give the recipe 4 stars. Take the eggs away, I give it 5 stars.

    Oh and by the way. AB is a food GOD!

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  • on December 25, 2009

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    I usually love AB's recipes, but this one was just awful. It tasted like all of the ingredients individually, only worse somehow. Final product didn't curdle, but it did taste a lot like eggs. I wound up throwing the whole thing out after a few sips almost made me vomit. Very dissapointed.

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  • on December 23, 2009

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    Wassail video
    PT1: http://www.youtube.com/watch?v=UN9gT3hwkE0
    PT2:     http://www.youtube.com/watch?v=2v9TXRstvmI
    Enjoy!

    Trying     the recipe tonight =D

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