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Chef Walter Staib's Perfect Holiday Hand-Warming Wassail
Wassail dates back to the old English custom of wassailing (toasting and singing) during the Christmas and New Year’s season. In those days, a big punch...
Servings
6
6
Cuisine Type
- european
Day Part
- drinks
Menu Part
- beverage
Main Ingredient
- Beverage Alcohol
Source: Chef Walter Staib
Wassail dates back to the old English custom of wassailing (toasting and singing) during the Christmas and New Year’s season. In those days, a big punch bowl was filled with the warm, spiced wine drink and everyone gathered around the wassail bowl for a toast to the season. Customers at City Tavern can warm up with a restorative cup of wassail all winter long—Chef Staib serves this hot drink whenever there’s a chill in the air.
Ingredients
2 tbsp. grated orange rind (about 1 med. orange)
2 tsp. grated lemon rind (about 1 med. lemon)
10 whole cloves
5 sticks cinnamon
1 bottle (750 ml) red Burgundy wine
1/4 cup dark brown sugar
2 pinches freshly grated nutmeg
Steps
Place orange and lemon rinds, cloves and cinnamon sticks into a piece of cotton cheesecloth; tie up with kitchen twine to make a sachet.
Pour wine into large saucepan. Stir in sugar and add sachet.
Place saucepan over low heat; add nutmeg. Heat until the wine is very warm but do not boil (boiling will burn off the alcohol content).
Remove from heat and discard sachet. Pour hot wine into punch bowl to serve, if desired.
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