This Spiked Wassail is a cozy holiday punch made in the slow cooker. Bright cranberry-grape, apple and orange juices combine with brown sugar and warming spices—cinnamon, star anise, cloves and allspice—then finish with bourbon or dark rum for a gently boozy seasonal drink. Simmered slowly, it fills your home with classic holiday aromas and is perfect for parties or a relaxed evening by the fire.
Each holiday season we look forward to wassail—the fragrant, spiced punch traditionally served warm during winter gatherings. This slow-cooker version follows that comforting tradition while keeping preparation simple. Everything cooks gently in the crock pot, so you can make it ahead and leave it on warm to serve guests throughout the evening. If you prefer a non-alcoholic option, omit the bourbon or rum at the end and follow the same method for a family-friendly drink.
Slow Cooker Spiked Wassail
Ingredients
- 2 quarts Cranberry Grape Juice
- 2 1/2 cups Apple Juice
- 1 1/4 cups Orange Juice
- 1/4 cup Brown Sugar (optional)
- 3 (3-inch) Cinnamon Sticks
- 4–5 Star Anise
- 1/2 teaspoon Ground Cloves
- 1 teaspoon Ground Allspice
- 1 3/4 cups Bourbon or Dark Rum
- Optional garnishes: apple slices, orange slices (studded with whole cloves if you like), fresh cranberries, star anise
How to Make Spiked Wassail in the Slow Cooker
1. Add all juices, brown sugar (if using) and spices—cinnamon sticks, star anise, ground cloves and ground allspice—into a large slow cooker. Stir to combine.
2. Heat on high for about 1 hour to bring everything up to temperature and allow the spices to begin releasing their flavor.
3. Reduce the slow cooker to low or the warm setting, then stir in the bourbon or dark rum. Let the wassail simmer gently for 4–8 hours, depending on when you want to serve. Keep it on the low or warm setting—do not boil once the alcohol has been added, as high heat can cook off the spirit and flatten the flavor.
4. Before serving, taste and adjust sweetness or strength as desired. If you want a fuller spice profile, let the mixture steep a little longer on low. When ready, remove the whole spices and cinnamon sticks by straining the wassail through a sieve.
5. Serve hot in mugs or heatproof glasses. Garnish each cup with apple slices, an orange wheel studded with whole cloves, a few fresh cranberries or a star anise for a festive finish.
How to Store Leftover Wassail
Leftovers keep well in the refrigerator for 4–5 days. Transfer cooled wassail to a covered pitcher or airtight container. Reheat gently on the stovetop or in the slow cooker on low—again, avoid boiling if the drink contains alcohol. If you refrigerated the wassail with fruit garnishes, remove them before reheating to preserve texture and flavor.
Tips and Notes
- Do not boil the wassail after adding the alcohol; keep it at a gentle simmer or on warm so the spirit remains in the drink.
- You can prepare the mixture earlier in the day and keep it on low or warm for 6–8 hours to serve at a party.
- To make a non-alcoholic version, leave out the bourbon or rum and increase the orange or apple juice slightly, or add a splash of non-alcoholic spiced apple cider for body.
- Adjust sweetness and alcohol to taste; add more brown sugar for a sweeter punch or more spirit for a stronger serving.
- For a clear presentation, strain out the whole spices and any pulp before serving, then add fresh fruit slices as garnish.
Nutrition (estimated per serving)
- Serving: 1
- Calories: 170 kcal
- Carbohydrates: 30 g
- Protein: 1 g
- Sodium: 7 mg
- Fiber: 1 g
- Sugar: 10 g
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients and serving sizes you use.
This slow cooker spiked wassail makes an inviting centerpiece for holiday entertaining, easy to scale up for a crowd and simple to prepare ahead. The warm spices and bright fruit juices create a balanced, aromatic punch that welcomes guests and warms the season.