Slow Cooker Wassail with Cinnamon Sticks: Easy Kid-Friendly Recipe

My husband claimed he hated wassail. For years. Every Christmas, I’d see the recipes pop up online, and he’d make a face. “It smells like a Yankee Candle threw up in a pot,” he’d announce from the couch. I believed him. I mean, why wouldn’t I? He was my taste-tester, my partner in all things food. So, I happily wrote off the entire drink category as something for other people—people who liked their beverages to taste like potpourri.

Then, last December, the kids and I came home from a particularly frigid afternoon of sledding. We were frozen solid, noses red, fingers numb. I needed something warm, fast, and comforting. I had a half-bushel of apples from a neighbor’s tree and a new bottle of cinnamon sticks I’d bought on a whim. I threw everything into the slow cooker—apple cider, orange juice, a handful of spices—and let it do its thing. Honestly, I was just trying to heat the house up. An hour later, the whole kitchen smelled like a winter hug. I poured myself a mug, mostly to thaw out my hands.

That’s when I saw him. He wandered into the kitchen, sniffing the air like a cartoon character being led by a pie. He didn’t say a word. He just grabbed a mug, filled it, and took a sip. And then another. He stood there, drinking my “Yankee Candle throw-up,” a quiet, slightly embarrassed look on his face. I didn’t say a word either. I just smiled into my own mug. Maybe you’ve been there—the quiet satisfaction of proving someone wrong without having to say “I told you so.” This slow cooker wassail is that moment in a cup. It’s the recipe that turned a skeptic into a secret fan, and it’s the one I make every single time we need to warm up from the inside out.

Why You’ll Love This Recipe

Look, I get it. You’re feeding a family on a budget, and you need recipes that actually work. This slow cooker wassail isn’t just another holiday drink—it’s the one that pleases everyone without costing a fortune or requiring a culinary degree. Here is why this recipe has become a non-negotiable staple in our house:

• Incredibly Affordable: You already have most of these ingredients in your pantry or fridge. Apple cider and orange juice are budget-friendly staples, and a box of cinnamon sticks lasts forever. No expensive specialty syrups or exotic fruits here.
• Kid-Friendly & Picky Eater Approved: This wassail is naturally sweet from the fruit juices, not from tons of refined sugar. It’s mild, warm, and comforting—no weird, overpowering spice flavors that kids hate. My six-year-old calls it “hot apple juice that tastes like a party.”
• Set It and Forget It: The slow cooker does all the work. You toss everything in, turn it on, and walk away. Perfect for busy weeknights, holiday prep, or when you just need to get the kids out of your hair for a bit.
• Leftovers That Reheat Beautifully: This is a huge deal for a family on a budget. The wassail actually gets better as it sits. The flavors meld together overnight, making the second-day mug even more delicious. You can make a big batch on Sunday and enjoy it all week.
• Makes the Whole House Smell Amazing: Let’s be honest—this is half the reason to make it. The aroma of cinnamon, clove, and orange simmering away is pure coziness. It’s like a candle, but you get to drink it.

This isn’t just another recipe you’ll try once and forget. It’s the one that becomes a tradition. It’s the drink that warms you up after a long day, the one that makes a regular Tuesday feel a little bit special, and the one that proves you don’t need a fancy budget to create something wonderful for your family.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a drink that’s far greater than the sum of its parts. The beauty is in the slow simmer, which coaxes out all the natural sweetness and spice. You’ll likely have everything you need already, which is the best kind of recipe for a busy home cook.

• 64 ounces (1.9 liters) Apple Cider: This is the base of our wassail. I prefer a good-quality, unfiltered apple cider for the best flavor. It’s cloudier and has a more intense apple taste than clear apple juice. Look for it in the refrigerated section of your grocery store. If you can only find apple juice, it will work, but the flavor will be lighter.
• 32 ounces (946 ml) Orange Juice: Use a good brand of not-from-concentrate orange juice if you can. It adds a bright, citrusy note that balances the sweetness of the apple cider. Pulp-free is best for this recipe, as the pulp can get a bit weird after hours in the slow cooker.
• 1/2 cup (100 grams) Brown Sugar, packed: This adds a touch of molasses-like sweetness that deepens the flavor. Light or dark brown sugar both work. Dark brown sugar will give a richer, more caramel-like flavor. If you’re out of brown sugar, you can use 1/4 cup of maple syrup or honey instead.
• 4-5 Cinnamon Sticks: This is non-negotiable for the best flavor. Cinnamon sticks infuse the wassail with a warm, aromatic spice that ground cinnamon just can’t replicate. They also look beautiful in the pot. I buy a big jar from the bulk section at my local store—it’s much cheaper than the little boxes in the spice aisle.
• 1 tablespoon Whole Cloves: Cloves are potent, so don’t be tempted to add more. They provide that classic, slightly pungent “holiday” flavor. If you don’t have whole cloves, you can use 1/2 teaspoon of ground cloves, but add it at the end to avoid it becoming too bitter.
• 1 teaspoon Whole Allspice Berries: Allspice tastes like a combination of cinnamon, nutmeg, and clove. It adds a beautiful layer of complexity. If you don’t have whole allspice, you can skip it or add a pinch of ground allspice.
• 1 Orange, sliced into rounds: This is for garnish and a pop of fresh citrus flavor. We’ll float the slices in the slow cooker as it simmers. It makes the wassail look festive and beautiful.
• 1 Apple, sliced into rounds: Same as the orange—it’s for garnish and a little extra apple flavor. Use a crisp apple like Honeycrisp or Fuji so it holds its shape.

Ingredient Tip: For the best flavor, always use whole spices when you have the time. They infuse the liquid gently and don’t leave a gritty texture. I recommend buying a small muslin bag or a reusable spice bag to hold the cloves and allspice. It makes straining the wassail at the end a breeze—no one wants to bite into a whole clove!

Equipment Needed

The beauty of this recipe is that it requires very little specialized equipment. You probably already have everything you need, which is exactly how I like my weeknight recipes to be.

• Slow Cooker (5-6 quart): This is the star of the show. A 5 or 6-quart slow cooker is the perfect size for this recipe. If yours is smaller, just halve the recipe. If it’s bigger, you can easily double it for a crowd.
• Wooden Spoon or Ladle: For stirring and serving. A wooden spoon won’t scratch your slow cooker insert.
• Measuring Cups and Spoons: For accurate measurements. I’ve learned the hard way that eyeballing spices can lead to a very clove-heavy disaster.
• Cheesecloth or a Muslin Bag (Optional): If you want to avoid fishing out whole cloves and allspice berries later, tie them up in a small piece of cheesecloth or a muslin bag before adding them to the slow cooker. It makes cleanup so much easier.
• Sharp Knife and Cutting Board: For slicing the orange and apple for garnish. A sharp knife makes clean, even slices that look beautiful.

That’s it. No fancy immersion blenders, no special pots. Just your trusty slow cooker and a few basic kitchen tools. I’ve made this wassail in a $20 slow cooker from a discount store, and it turned out perfectly every single time. Don’t feel like you need fancy equipment to make something wonderful.

Preparation Method

This is the easiest part. Seriously, it’s more of a “dump and walk away” situation than a recipe. But let me walk you through it so you get it perfect every time.

1. Prepare Your Spices (Optional but Recommended): If you’re using a muslin bag or cheesecloth, place the whole cloves and whole allspice berries inside. Tie it closed securely. This step saves you from having to warn your kids to “watch out for the hard, spicy bits” later. I learned this after my youngest bit into a clove and looked at me like I’d betrayed him.
2. Combine the Liquids: Pour the 64 ounces of apple cider and the 32 ounces of orange juice directly into your slow cooker. Give it a quick stir with your wooden spoon. The colors are already beautiful—pale gold and bright orange.
3. Add the Sweetener: Add the 1/2 cup of packed brown sugar to the liquid. Stir it in well. It doesn’t need to be perfectly dissolved at this stage; the slow cooker will take care of that over the next few hours. I like to use a whisk for this step to make sure there are no lumps of sugar at the bottom.
4. Add the Whole Spices: Drop in the 4-5 cinnamon sticks and your bag of cloves and allspice (or just toss them in loose if you’re feeling brave). Give everything one more gentle stir. The cinnamon sticks will float, and that’s totally fine. They’ll release their flavor as they bob around in the warm liquid.
5. Top with Fruit Slices (Optional): Float the orange and apple slices on top of the liquid. They’ll look beautiful as the wassail simmers, and they’ll add a subtle fresh flavor. Don’t worry if they sink—they’ll still infuse the liquid.
6. Set and Forget: Put the lid on your slow cooker. Set it to LOW for 4-6 hours or HIGH for 2-3 hours. I prefer the low-and-slow method. It gives the spices more time to meld with the juices, creating a deeper, more complex flavor. The longer it simmers, the more the house starts to smell like a winter wonderland.
7. Taste and Adjust: After the minimum cooking time, give the wassail a taste. This is the most important step. Is it sweet enough for your family? If not, stir in another tablespoon of brown sugar. Is it spicy enough? Let it cook for another 30 minutes. Is it too spicy? You can remove the spice bag or the cinnamon sticks. Every slow cooker runs a little differently, and your taste buds are the best guide.
8. Strain and Serve: Before serving, use a slotted spoon to remove the cinnamon sticks, the spice bag (if you used one), and the large fruit slices. If you added the spices loose, you can strain the wassail through a fine-mesh sieve into a large pitcher or directly into mugs. Ladle the warm wassail into mugs, and if you want, garnish each mug with a fresh cinnamon stick or a thin apple slice.

My Pro Tip: For the prettiest presentation, save a few fresh apple and orange slices to float in the serving pitcher or add to individual mugs. The ones that have been simmering for hours will be soft and a little sad-looking. A fresh slice on top makes it look like you put in way more effort than you actually did.

Cooking Tips & Techniques

After making this wassail about a dozen times (and making a few mistakes along the way), I’ve picked up some tips that make the process smoother and the final result even better. Let me share them so you can skip the learning curve.

Don’t Overcook It: I know the slow cooker is supposed to be a “set it and forget it” tool, but you can overcook wassail. If you leave it on high for more than 4 hours, or on low for more than 8, the flavors can become muddled and bitter. The apple cider can also start to reduce too much, making the drink overly sweet and syrupy. Aim for the 4-6 hour window on low, and you’ll be golden.

The Spice Bag is Your Friend: I cannot stress this enough. The first time I made this, I tossed the cloves and allspice in loose. The wassail tasted amazing, but every single sip required a careful check for floating bits. My kids were not impressed. Now, I always use a small muslin bag. It’s a $3 investment that saves you a ton of hassle. If you don’t have one, a paper coffee filter tied with kitchen twine works just as well.

Taste Before You Serve: This is the cardinal rule of cooking, but it’s especially important with slow cooker recipes. The flavor of the wassail changes dramatically over the cooking time. It starts out tasting like sweet juice and ends up tasting like a complex, spiced beverage. Always taste it right before you serve it. You might find it needs a pinch of salt to brighten the flavors (trust me, it works!), or a little more brown sugar to balance the citrus.

Plan for Leftovers: This recipe makes a lot of wassail—about 12 cups. That’s a good thing! The wassail keeps beautifully in the fridge for up to a week. The flavors actually continue to meld and deepen. I often make a double batch on a Sunday and we sip on it throughout the week after school or before bed. It’s a wonderful, budget-friendly way to make a regular week feel a little more special.

Variations & Adaptations

One of the best things about this recipe is how flexible it is. You can tweak it to fit your family’s taste, what you have on hand, or the season. Here are a few of my favorite ways to change it up.

• Make it a “Spiked” Version (for Adults Only): If you’re making this for a holiday party or a gathering without kids, add 1 cup of dark rum or bourbon to the slow cooker during the last 30 minutes of cooking. The alcohol will mellow out, but the warmth of the spirit will add a lovely depth. You can also let guests add their own splash to their mug.
• Try a Cranberry-Orange Twist: For a tarter, more vibrant flavor, swap out 2 cups of the apple cider for 2 cups of unsweetened cranberry juice. The cranberry adds a beautiful ruby color and a tang that cuts through the sweetness. This is my favorite version for Thanksgiving or a fall brunch.
• Make it a Stovetop Version: No slow cooker? No problem! Combine all the ingredients in a large pot or Dutch oven. Bring it to a gentle simmer over medium heat, then reduce the heat to low. Let it simmer, uncovered, for at least 30 minutes, or up to 2 hours. The flavor will be just as good, and it will make your house smell amazing even faster.
• Go Sugar-Free or Low-Sugar: To make this recipe lower in sugar, simply omit the brown sugar entirely. The apple cider and orange juice provide plenty of natural sweetness. You can also use a sugar-free brown sugar substitute like Swerve, or add a few drops of liquid stevia to taste at the end.
• Add Some Ginger: For a little kick, add a 2-inch piece of fresh ginger, peeled and sliced into thin coins. It adds a warming, slightly spicy note that pairs beautifully with the cinnamon and clove. I love this version when we have colds in the house—it feels like a healing elixir.

Serving & Storage Suggestions

This wassail is best served warm, straight from the slow cooker. It’s the perfect drink for a cozy afternoon or a holiday gathering. Here’s how to serve and store it like a pro.

Serving Suggestions: Ladle the wassail into heatproof mugs or glass cups. For a festive touch, garnish each mug with a fresh cinnamon stick and a thin slice of apple or orange. You can also add a star anise pod for a beautiful, aromatic garnish. This drink is wonderful on its own, but it also pairs beautifully with a plate of gingerbread cookies, a slice of apple pie, or a cheese board with sharp cheddar and crackers.

Storage Instructions: Let the wassail cool completely to room temperature. Remove the cinnamon sticks and any spice bags. Pour the wassail into an airtight container or a large pitcher. It will keep in the refrigerator for up to 7 days. The flavor will deepen and become even more complex as it sits, so don’t be afraid to make it a day or two in advance.

Reheating Tips: To reheat, pour the desired amount of wassail into a small pot and warm it over medium-low heat, stirring occasionally, until steaming. You can also reheat individual mugs in the microwave for 1-2 minutes. If the wassail has been in the fridge for a few days, you might want to add a fresh cinnamon stick to the pot while reheating to boost the spice flavor.

Freezer Instructions: Yes, you can freeze this wassail! Pour the cooled, strained wassail into freezer-safe containers or zip-top bags, leaving about an inch of headspace for expansion. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then reheat as directed above. The texture and flavor will be slightly different after freezing, but it’s still delicious.

Nutritional Information & Benefits

While this wassail is a treat, it’s made with real, wholesome ingredients that offer some surprising health benefits. Here’s a quick look at what you’re getting in each mug.

Estimated Nutritional Information (per 8-ounce serving):

Nutrient	Amount
Calories	180
Total Fat	0g
Sodium	15mg
Total Carbohydrates	44g
Sugars	38g
Protein	1g
Vitamin C	45% DV
Vitamin A	2% DV
Calcium	4% DV
Iron	6% DV

Health Highlights: The apple cider and orange juice provide a generous dose of Vitamin C, which is great for supporting your immune system during the cold winter months. Cinnamon has been studied for its potential to help regulate blood sugar levels, and cloves are packed with antioxidants. This wassail is naturally fat-free, cholesterol-free, and low in sodium. It’s a much healthier choice than store-bought, sugary hot chocolate or soda.

Dietary Considerations: This recipe is naturally vegan and vegetarian. It is also gluten-free and dairy-free. If you are watching your sugar intake, you can easily reduce or omit the brown sugar as noted in the variations section. Please be aware that it contains naturally occurring sugars from the fruit juices.

Conclusion

This slow cooker wassail is more than just a drink—it’s a feeling. It’s the warmth that spreads through your kitchen on a cold day, the happy smiles on your kids’ faces when they come in from the snow, and the quiet satisfaction of making something wonderful from simple, affordable ingredients. It turned my husband from a wassail-hater into a secret fan, and I have a feeling it will win over your family too.

I encourage you to make this recipe your own. Add more cinnamon if you love it, skip the brown sugar if you don’t need it, or throw in a sliced apple for extra flavor. The best recipes are the ones that fit your family perfectly. So go ahead, dust off your slow cooker, and give it a try. I promise you’ll be glad you did.

If you make this Slow Cooker Wassail, I’d love to hear about it! Leave a comment below and tell me how your family liked it. Did your kids ask for seconds? Did your husband get caught secretly drinking it from the pot? Share your stories—they make my day. And if you have a favorite variation, please share that too. Happy sipping, friends!

Frequently Asked Questions

Can I use ground cinnamon instead of cinnamon sticks?

Technically yes, but I really recommend using cinnamon sticks for the best result. Ground cinnamon can make the wassail cloudy and gritty, and it has a much stronger, less nuanced flavor. The sticks infuse the liquid gently and give a much cleaner, more aromatic taste. If you’re in a pinch, use 1 teaspoon of ground cinnamon, but add it during the last 30 minutes of cooking to prevent bitterness.

How do I keep the wassail warm for a party?

This is the beauty of the slow cooker! Once the wassail is done cooking, simply switch your slow cooker to the “Warm” setting. It will stay at a perfect serving temperature for hours without overcooking. Just give it a stir every hour or so to keep the flavors blended. If it starts to reduce too much, you can add a little extra apple cider or water to thin it out.

My wassail tastes too strong and spicy. Can I fix it?

Absolutely! If your wassail has been simmering too long and the spices have become overpowering, don’t worry. The easiest fix is to remove the cinnamon sticks and any spice bags immediately. Then, add a little more apple cider and orange juice to dilute the flavor. A tablespoon of honey or maple syrup can also help balance out the strong spice notes. Taste as you go until it’s just right.

Can I make this in an Instant Pot or pressure cooker?

Yes, you can! To make this in an Instant Pot, combine all the ingredients in the inner pot. Close the lid and set the valve to “Sealing.” Cook on HIGH pressure for 5 minutes, then do a quick release of the pressure. Be careful of the steam! The flavor won’t be quite as deep as the slow cooker version, but it’s a fantastic option when you’re short on time. Let it sit on the “Keep Warm” setting for at least 30 minutes before serving to let the flavors meld.

What can I do with the leftover cinnamon sticks and fruit?

The cinnamon sticks can be rinsed, dried completely, and stored in an airtight container. You can reuse them once or twice more for another batch of wassail or for simmering on the stove to scent your home. The cooked fruit slices are too soft to eat on their own, but you can compost them or use them to add a subtle flavor to a batch of oatmeal or a simple syrup. Waste not, want not!

Print