An important part of any Tudor celebration was libations. The 3rd day of the Twelve Days of Tudor Christmas will discuss the four most popular drinks; Wassail, Mulled Wine, and Egg Nog, and Buttered Beer, all of which we still drink today!
Wassail is a drink dating back to Angol-Saxon times. It is still drunk today in many parts of Europe and America. The drink is made from hot ale, sugar, spices, and apples. A piece of bread or toast is placed at the bottom of the bowl. Once the Wassail has been drunk, the toast is given to the most important person in the room. This is where we get our modern day raising of the glass and "toasting" an important guest from.
I have enjoyed making Wassail for the last few years in my own home. I find it to be a delicious drink that my family and guests enjoy. Here's the recipe I use:
1 lb of apples, cored and cooked at 375 degrees for 1 hour in a foil covered baking dish. Remove peel when apples have cooled and mash.
1-2 cups light brown sugar (to taste)
6 bottles of ale (such as double bock)
1 cup sherry
1 whole nutmeg, grated
2 tsp ginger
1/8 tbsp cloves
Dissolve sugar in 1 bottle of ale over a low flame. Add spices and stir. Add remaining ale and sherry and remove from heat. Let sit for several hours, covered. Warm and add mashed apples. I usually garnish the Wassail bowl with apples.
Wassail was served in an elaborate bowl made in the shape of a large goblet. Small goblets or cups made of wood would accompany the bowl, making a Wassail set.
Spiced wine comes in many forms. The most common form is a red wine, heated, and spiced with sugar, cinnamon, orange, and cranberries.
Here is the recipe I use every Thanksgiving and Christmas:
2 bottles of light red wine (such as pinot noir)
1 to 2 oranges (I squeeze the juice into the pot, then add the orange as well)
1 to 2 lemons (I only squeeze the juice, then discard the lemon)
1/2 cup kirsch (a cherry brandy) or other type of brandy
1 1/2 cups light brown sugar
Cinnamon sticks (to taste- I usually use three to five)
Combine all the ingredients in a large pot and bring to a low boil. Let simmer for an hour, then sit for a day or two (in the fridge). Heat up before serving.
Eggnog was generally only enjoyed by the upper class, as dairy and egg products were expensive and hard to keep fresh.
Here's a delicious recipe for eggnog:
8 large eggs
4 egg yolks
1 cup sugar
5 cups whole milk
1.5 cups rum
1 cup bourbon
1 tbsp pure vanilla extract
1/2 tsp ground nutmeg
2 cups whipping cream
2 tbsp superfine sugar (an instantly dissolving sugar)
Mix eggs, yolks, and sugar together (excluding superfine sugar). Pour mixture into sauce pan and heat slowly. Gradually stir in milk. Heat and stir steadily until mixture forms a custard. Pour custard into a large bowl and stir in vanilla, rum, bourbon, and nutmeg. Let mixture cool, then cover and refrigerate for several hours or a day. 30 mins before serving, whip cream and superfine sugar until it forms soft peaks. Fold into chilled mixture until completely mixed, and serve in chilled glasses, garnished with ground nutmeg.
3 bottles of a good quality British Ale (not a lager)
1/4 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 cup sugar
5 egg yolks
1/2 unsalted butter (diced)
Slowly pour ale into a pot. Stir in ginger, cloves, and nutmeg. Gently heat to a low boil, then let simmer. Gently whip egg yolks and sugar until light and fluffy. Remove pot from heat and mix in whipped egg. Once thoroughly mixed, return to low heat for five mins. Mix in butter, making sure it melts completely. Froth the mixture by gently whisking it. After about 10 mins, remove from heat and let cool to a drinkable temperature.
Though there are many other holiday drinks, I felt that these were the most popular and delicious of them. Each and everyone, in some form, was enjoyed by the Tudors, and can likewise be enjoyed by you in your own home! Happy drinking!