Ingredients: 

• 4 cups apple cider
• 1 (750-ml) bottle red wine, such as Cabernet Sauvignon (or your favorite non-alcoholic wine)
• 1/4 cup honey
• 2 cinnamon sticks
• 1 orange, zested and juiced
• 4 whole cloves
• 3 star anise
• 4 oranges, peeled, for garnish

Instructions:

1. Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan
2. Bring to a boil and simmer over low heat for 10 minutes
3. Pour into mugs, add an orange peel to each and serve

Recipe by: Ina Garten

Ingredients: 

• 1 lemon, thinly sliced
• 1/2 cup demerara or turbinado sugar
• 1 quart water
• 2 1/2 cups Scotch whiskey
• Nutmeg, freshly grated

Instructions:

1. Combine the lemon, sugar and water in a 2 to 3 quart slow cooker set to high. Cover and heat, stirring occasionally, until the sugar dissolves completely, 20 to 30 minutes
2. Add the Scotch and stir to combine
3. Set the slow cooker to low and serve warm with lemon slices and nutmeg

Recipe by: Alton Brown

Ingredients: 

• 3 3″ cinnamon sticks
• 3 star anise pods
• ¾ cup pure maple syrup, preferably dark
• 20 dashes of Angostura bitters
• 2 12-oz. cans ginger beer
• 3½ cups cranberry juice cocktail
• ¾ cup fresh lime juice (from about 7 limes)
• Pinch of kosher salt
• Lime wheels, fresh or frozen cranberries, and rosemary sprigs for serving

Instructions:

1. Bring  cinnamon sticks, star anise pods, and maple syrup to a boil in a small high-sided saucepan over medium-high heat. Cook, stirring occasionally, until syrup darkens in color, large, thick bubbles form, and mixture is fragrant, 6–8 minutes. Carefully and slowly add 1 cup water (it will steam quite a bit, so stand back). Return mixture to a boil and cook, stirring occasionally, until syrup dissolves. Let spiced maple syrup cool. Spiced maple syrup can be made 3 days ahead. Transfer to an airtight container and chill.
2. Pour spiced maple syrup (you can leave the spices) into a large pitcher. Add Angostura bitters, ginger beer, cranberry juice cocktail, lime juice ), and kosher salt and stir until combined. Add ice and garnish if desired.

Recipe by: Bon Appétit

Ingredients: 

• 8 cups  apple cider
• 1 cup fresh orange juice
• 2 lemons, sliced, plus more for serving
• 1 (1/2″) piece ginger, peeled
• 1 bags black tea
• 2 (3″) cinnamon sticks, plus more for serving
• 6 cardamom pods
• 5 whole cloves
• 3 allspice berries
• 2 whole star anise pods, plus more for serving
• Pinch of grated fresh nutmeg
• For an alcoholic version: Bourbon or brandy, for serving (optional)

Instructions:

1. In a large pot over low heat, bring cider, orange juice, lemon slices, ginger, tea, cinnamon, cardamom, cloves, berries, star anise, and nutmeg to a simmer. Cover and cook until spices are infused, about 1 hour.
2. Strain through a fine-mesh sieve, then ladle wassail into mugs. Stir in 1 1/2 ounces bourbon per mug, if using. Garnish with lemon slices, a cinnamon stick, and star anise pods.
3. Make Ahead: Wassail can be made 4 days ahead. Do not strain and let cool to room temperature. Transfer to an airtight container and refrigerate. Strain, reheat, and add bourbon before serving.

Recipe by: Delish