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"Wassail" comes from the Anglo Saxon word "waes hael" meaning "good health." The legend says that a beautiful Saxon maiden named Rowena presented Prince Vortigen with a bowl of wine while toasting him with the words "Waes hael."
Originally, wassail was a hot drink of mulled ale, curdled cream, roasted apples, eggs, cloves, ginger, nutmeg and sugar. It was carried into a room steaming hot, in a huge decorative silver or pewter bowl, with great fanfare. Sadly, the custom is rarely practised today.
A recipe for a modern variation can be found in the DBE Cookbook:
"British Cooks in the Big Easy":
LONGUE VUE CHRISTMAS WASSAIL
1/2 gallon apple juice
6 oz. honey
8 cloves
8 oz Jack Daniels bourbon
1/2 C pineapple juice
3 cinnamon sticks
4 whole allspice
Heat apple juice in a large pot. Add remaining ingredients except bourbon, and heat slowly until hot, but not quite boiling. Add bourbon just before serving. Serves 10-12 people.
I highly recommend this recipe, which I have served at past Christmas parties. Unfortunately, it is rarely cold enough in New Orleans to enjoy hot drinks at Christmas.
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