- Put the following into a muslin bag
- 10 cloves
- 10 alspice berries
- 1 stick cinnamon
- ground ginger
- nutmeg
- 1 full bottle Madeira wine (750 ml)
- 72 ounces top fermented English beer (1 – 6 pack)
- Put pan on low heat
- Put in spices
- Add Madeira
- Add ale
- Bring to 120º
- Add 6 eggs – separated
- Bring whites to stiff peaks
- Beat yolks to ribbon stage
- Work white foam into the yolks
- Temper hot ale into the eggs,
- Remove spice bag, and then eggs return to the pot
From Alton
- 6 small Fuji apples, cored
- 1 cup brown sugar
- 1 cup water
- 72 ounces ale
- 750 ml Madeira
- 10 whole cloves
- 10 whole allspice berries
- 1 cinnamon stick, 2-inches long
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 6 large eggs, separated
- Preheat the oven to 350 degrees F.
- Put the apples into an 8 by 8-inch glass baking dish.
- Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them.
- Pour the water into the bottom of the dish and bake until tender, about 45 minutes.
- Pour the ale and Madeira into a large slow cooker.
- Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg.
- Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil.
- Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form.
- Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes.
- Add the egg whites to the yolks and using the hand mixer, beat, just until combined.
- Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed.
- Return this mixture to the slow cooker and whisk to combine.
- Add the apples and the liquid from the baking dish to the wassail and stir to combine.
- Ladle into cups and serve.