Easy Slow Cooker Spiced Wassail with Orange and Cloves

Jen wasn’t trying to impress anyone. I’d stopped by to drop off a library book she’d lent me—honestly, it had been sitting in my car for two weeks—and the smell hit me before I even got through the front door. It was December, cold and gray, and that scent was something else. Warm, spicy, with this bright orange note that just wrapped around you like a blanket. She was standing in her kitchen in sweatpants, stirring a pot on the counter, and she barely looked up. “Oh, that’s just wassail,” she said, like it was nothing. Like she hadn’t just created the coziest thing I’d ever smelled.

I stood there for a solid minute, probably looking like an idiot, just breathing it in. She handed me a mug without me even asking. And let me tell you, that first sip? It was the kind of moment where you close your eyes without meaning to. The cloves, the cinnamon, the tartness of the apple cider and orange all coming together—it was like drinking a hug. I asked her for the recipe, and she shrugged and said, “It’s just stuff in the slow cooker.” That casualness is the whole point. She wasn’t trying to create a signature holiday drink. She was just making something warm for a Tuesday.

I’ve been making this Easy Slow Cooker Spiced Wassail with Orange and Cloves every winter since. Maybe you’ve been there—standing in someone’s kitchen, tasting something that feels like home, and realizing you need to have it in your life. That’s what this recipe is. It’s not fussy. It’s not complicated. It’s just really, really good. And honestly, the fact that it comes together in a slow cooker with almost zero effort? That’s the part that keeps me coming back.

Why You’ll Love This Recipe

This isn’t just another holiday drink recipe. I’ve tested this Easy Slow Cooker Spiced Wassail with Orange and Cloves more times than I can count, tweaking the spice ratios and the sweetness until it was just right. It’s the kind of recipe that makes you look like a hero without actually doing much work.

• Set It and Forget It: Throw everything in the slow cooker and let it do its thing. No stirring, no babysitting, no stress. Perfect for when you’re juggling a million things during the holidays.
• Simple Ingredients: You probably have most of these in your pantry right now. Apple cider, orange juice, a few spices—that’s it. No weird specialty items or expensive extracts.
• Perfect for Gatherings: Whether it’s a Christmas party, a cozy night in, or a holiday open house, this wassail is a crowd-pleaser. It fills your whole house with that amazing smell, and everyone always asks for the recipe.
• Make-Ahead Magic: You can prep the spices in a little bag and have everything ready to go. Just dump and turn on the slow cooker when you’re ready. It also keeps beautifully for days.
• Unbelievably Delicious: The combination of sweet apple cider, tart orange, and warm spices like cloves and cinnamon is next-level comfort. It’s not too sweet, not too spicy—it’s just right.

What makes this different from every other wassail recipe out there? It’s the balance. I spent a lot of time getting the clove-to-cinnamon ratio perfect. Too many cloves and it tastes like you’re drinking potpourri. Too little cinnamon and it falls flat. This version hits that sweet spot where every sip is warming and fragrant without being overwhelming. It’s the kind of drink that makes you want to curl up by the fire and not move for hours.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying warmth without any fuss. Most of these are pantry staples, especially during the holiday season.

• Apple Cider (64 oz / 1.9 L): The base of the wassail. Go for a good quality, unfiltered apple cider if you can find it. It has a richer flavor than regular apple juice. I personally prefer the brand from my local orchard, but any brand works.
• Orange Juice (2 cups / 480 ml): Freshly squeezed is amazing here, but a good quality store-bought juice works perfectly too. It adds that bright, citrusy note that cuts through the sweetness.
• Orange (1 whole): You’ll slice this up and stud it with cloves. It adds visual appeal and a deeper orange flavor as it simmers. Use a navel orange or a cara cara for a slightly sweeter taste.
• Whole Cloves (2 tablespoons / about 30 whole cloves): This is your star spice. Stick them right into the orange slices. It looks beautiful and infuses the wassail with that classic, warming clove flavor without making it gritty.
• Cinnamon Sticks (4-5 sticks): They add a sweet, woody warmth that’s essential. Don’t use ground cinnamon here—it’ll make the drink cloudy and muddy the flavor. Cinnamon sticks are non-negotiable for a clear, beautiful wassail.
• Star Anise (2-3 whole pods): This is my little secret. It adds a subtle licorice note that makes the wassail taste more complex. It’s optional, but I highly recommend it. You can find it in the spice aisle.
• Whole Allspice Berries (1 teaspoon): They bring a warm, peppery, almost clove-like flavor that rounds everything out. If you don’t have them, you can skip them, but they add a nice depth.
• Fresh Ginger (1-inch piece, sliced): A few slices add a gentle, warming zing. Don’t peel it—just give it a good wash and slice it into coins. It’ll infuse beautifully.
• Honey or Maple Syrup (2-3 tablespoons, to taste): This is optional, depending on how sweet your apple cider is. I usually add a little drizzle of maple syrup for a deeper, more complex sweetness. Taste and adjust!
• Apple Slices (for garnish, optional): A few thin slices of fresh apple floating on top make it look extra festive. Totally optional, but pretty.

Equipment Needed

You don’t need a lot of fancy gear for this recipe, which is part of the beauty of it. Here’s what you’ll need:

• Slow Cooker (6-quart / 5.7 L): This is the star of the show. Any size from 4 to 7 quarts will work. I use a 6-quart Crock-Pot, and it’s perfect for a full batch. If you’re making a smaller batch, a 3-quart works too.
• Wooden Spoon or Ladle: For stirring and serving. A ladle is ideal for getting the wassail into mugs without dumping the spices.
• Sharp Knife and Cutting Board: For slicing the orange and ginger. You don’t need anything fancy—just a good, sharp knife.
• Measuring Cups and Spoons: For accurate measurements. I’ve learned the hard way that eyeballing cloves can lead to disaster.
• Small Bowl (optional): For holding the whole spices before you add them. It just keeps things organized.
• Cheesecloth or Muslin Bag (optional): If you want to make cleanup even easier, you can tie the whole spices (cloves, cinnamon, star anise, allspice) in a little cheesecloth bundle. It makes fishing them out at the end a breeze. I’ve done it both ways, and honestly, just tossing them in is fine if you’re careful when serving.

Preparation Method

This is the easiest part. Seriously. The slow cooker does all the heavy lifting. Here’s how to put it all together:

1. Prep the Orange (2 minutes): Wash your orange thoroughly. Slice it into rounds about ¼-inch thick. You should get about 6-8 slices. Take your whole cloves and press them into the orange slices, spacing them out a bit. It looks pretty, and it keeps the cloves contained so you’re not biting into one later. Don’t worry about being perfect—just stick them in there.
2. Prep the Ginger (1 minute): Give your fresh ginger a good scrub. No need to peel it. Slice it into thin coins, about the thickness of a quarter. This helps it release its flavor into the wassail.
3. Combine the Liquids (2 minutes): Pour the entire 64-ounce bottle of apple cider into your slow cooker. Add the 2 cups of orange juice. Give it a quick stir with your wooden spoon.
4. Add the Spices (1 minute): Drop in the clove-studded orange slices, the cinnamon sticks, the star anise pods, the whole allspice berries, and the sliced ginger. If you’re using a cheesecloth bag, put all the spices in the bag first, tie it closed, and drop it in. Don’t add the honey or maple syrup yet—we’ll adjust sweetness later.
5. Set It and Forget It (2 hours): Put the lid on your slow cooker. Set it on HIGH for 2 hours or LOW for 4 hours. I usually do it on HIGH because I’m impatient, but LOW gives the flavors a little more time to meld. You’ll know it’s ready when the whole kitchen smells amazing and the wassail is steaming hot.
6. Adjust Sweetness (2 minutes): After it’s been simmering for at least an hour, give it a taste. Ladle a small amount into a mug and let it cool for a second. If you want it sweeter, stir in 1 tablespoon of honey or maple syrup at a time until it’s just right. Remember, the apple cider is already sweet, so go slow.
7. Serve (2 minutes): Use a ladle to pour the wassail into mugs. Be careful not to scoop up the whole spices—the orange slices and cinnamon sticks are fine, but you don’t want to serve anyone a whole clove or a star anise pod. Garnish with a thin slice of fresh apple if you’re feeling fancy. Serve hot!

A note on timing: You can let this simmer on the WARM setting for hours once it’s done. It’s perfect for parties. Just keep an eye on it and add a little more apple cider if it starts to reduce too much.

Cooking Tips & Techniques

I’ve made this Easy Slow Cooker Spiced Wassail with Orange and Cloves about a dozen times now, and I’ve learned a few things along the way. Here are my best tips:

Don’t skip the clove-studded orange. I tried just tossing the cloves in loose once, and it was a disaster. Biting into a whole clove is not a pleasant experience. Sticking them into the orange slices keeps them contained and looks beautiful. Plus, the orange infuses the wassail with a brighter flavor.

Taste before you sweeten. Apple ciders vary wildly in sweetness. Some are practically syrup, and others are more tart. Always taste your wassail before adding any extra sweetener. You might not need it at all. I’ve made batches where the cider was so sweet on its own that adding honey would have been overkill.

Make a spice sachet for easy cleanup. If you’re serving this at a party and don’t want to worry about anyone accidentally scooping up a star anise pod, tie all your whole spices (cloves, cinnamon, star anise, allspice) in a piece of cheesecloth or a muslin bag. It makes cleanup a breeze and keeps the wassail perfectly clear.

Low and slow is your friend. While you can do this on HIGH for 2 hours, the flavors really deepen and meld when you let it simmer on LOW for 4 hours. If you have the time, go LOW. The difference is subtle, but it’s there.

Don’t let it boil. The slow cooker on HIGH should be hot enough to simmer, but if it’s boiling, the flavors can become harsh and the alcohol (if you add any) will cook off too quickly. Keep it at a gentle simmer.

A mistake I made: The first time I made this, I used ground cloves and ground cinnamon because I didn’t have whole spices. Big mistake. The wassail turned out cloudy and had a gritty texture. The flavor was okay, but it wasn’t the same. Whole spices are really worth it here.

Variations & Adaptations

This recipe is super flexible. Here are a few ways to make it your own:

• Spiked Wassail: For an adult version, add 1 cup of dark rum, bourbon, or brandy to the slow cooker during the last 30 minutes of simmering. The alcohol will mellow out, leaving just a warm, cozy kick. I personally love it with a good spiced rum. If you’re serving a crowd, set out a small bottle of bourbon next to the slow cooker so people can add their own.
• Cranberry Wassail: Swap 1 cup of the orange juice for 1 cup of unsweetened cranberry juice. It adds a beautiful ruby color and a tartness that balances the sweetness perfectly. It’s especially nice for Thanksgiving or Christmas.
• Slow Cooker or Stovetop: If you don’t have a slow cooker, you can absolutely make this on the stovetop. Combine everything in a large pot and bring it to a gentle simmer over medium-low heat. Let it simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally. This is great if you need it ready faster.
• Spice Adjustments: Not a fan of star anise? Leave it out. Love ginger? Add an extra inch. Want it extra spicy? Add another cinnamon stick. This recipe is forgiving. My sister-in-law adds a pinch of nutmeg to hers, and it’s delicious.
• Dietary Adaptations: This recipe is naturally gluten-free, dairy-free, and vegan (if you use maple syrup instead of honey). It’s also free of common allergens like nuts and soy. Perfect for almost any guest.

Serving & Storage Suggestions

This wassail is best served hot, straight from the slow cooker. Here’s how to make it shine:

Serving Temperature: Serve it steaming hot, but not boiling. Let it cool for a minute or two in the mug before sipping. The flavors are most vibrant when it’s warm, not scalding.

Presentation: For a party, set the slow cooker on a buffet table with a ladle and a stack of mugs. Garnish each cup with a thin slice of fresh apple or an orange wheel. A cinnamon stick in the mug looks beautiful and adds a little extra flavor as you sip. For a cozy night in, just pour it straight into your favorite mug and curl up on the couch.

What to Serve With It: This wassail pairs beautifully with anything warm and comforting. Think gingerbread cookies, a cheese board with sharp cheddar and crackers, or a slice of apple pie. It’s also wonderful alongside a bowl of chili or a hearty stew on a cold night. For a holiday brunch, serve it with cinnamon rolls or a baked French toast casserole.

Storage Instructions: Let the wassail cool completely, then remove the orange slices and whole spices. Transfer the liquid to an airtight container or a pitcher. It will keep in the refrigerator for up to 5 days. The flavors actually continue to meld and deepen, so it might taste even better the next day!

Reheating: Reheat gently on the stovetop over medium-low heat, or in the microwave in 30-second bursts. You can also pour it back into the slow cooker and set it on WARM until it’s hot. If it’s too strong after sitting, add a splash of fresh apple cider to mellow it out.

Freezer Instructions: Yes, you can freeze it! Let it cool completely, remove the spices, and pour it into freezer-safe containers or zip-top bags. Leave some room for expansion. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

Nutritional Information & Benefits

While this is a treat, it’s made with real, whole ingredients. Here’s a rough estimate per 8-ounce serving (without added sweetener):

• Calories: ~120
• Total Fat: 0g
• Sodium: 10mg
• Total Carbohydrates: 30g
• Sugars: 25g (naturally occurring from apple cider and orange juice)
• Vitamin C: 25% of the Daily Value (from the orange juice)

Health Benefits: The star ingredient here is the orange, which provides a solid dose of immune-boosting Vitamin C. Cloves and cinnamon are packed with antioxidants and have anti-inflammatory properties. Ginger is well-known for soothing digestion. So while this is a festive drink, it’s not entirely without virtue! It’s also naturally free of artificial flavors, colors, and preservatives.

Dietary Considerations: This recipe is naturally gluten-free, dairy-free, and vegan (if you use maple syrup). It’s also nut-free and soy-free. Just be sure to check your apple cider label to ensure it’s gluten-free if that’s a concern.

FAQs

Can I use ground spices instead of whole spices?

You can, but I really don’t recommend it. Ground spices will make your wassail cloudy and can create a gritty texture. They also don’t infuse as cleanly. Whole spices are worth the small effort—they’re easy to find and they give you a much clearer, more elegant drink. If you’re in a pinch, use a spice tea bag or tie the ground spices in a cheesecloth bag.

How can I make this in an Instant Pot?

Absolutely! Combine all the ingredients in your Instant Pot. Close the lid and set the valve to “Sealing.” Select the Slow Cook function and set it to Less (which is similar to LOW) for 4 hours. Or, you can use the Keep Warm function for a couple of hours to let the flavors meld. Just don’t use the Pressure Cook function—you want to simmer, not boil under pressure.

Can I make this sugar-free?

The natural sugars in apple cider and orange juice are part of what makes this drink so good, but you can reduce the sugar content. Use a low-sugar or no-sugar-added apple cider. Skip the honey or maple syrup entirely. The spices and citrus will still give you plenty of flavor. It won’t be as sweet, but it will still be delicious and warming.

How do I keep it warm for a party?

This is the beauty of the slow cooker! Once the wassail is done simmering, simply switch your slow cooker to the WARM setting. It will stay at a perfect serving temperature for hours without burning or reducing too much. Just give it a stir every now and then. If it starts to get too strong, add a splash of fresh apple cider.

Can I double this recipe?

Yes, easily! If you have a large slow cooker (8 quarts or bigger), you can double all the ingredients. Just be mindful of the spice ratios—you might not need to double the cloves or cinnamon sticks exactly. Start with 1.5 times the spices and taste it after an hour. You can always add more. For a standard 6-quart slow cooker, a single batch is the perfect amount.

Conclusion

This Easy Slow Cooker Spiced Wassail with Orange and Cloves is the kind of recipe that feels like a warm hug on a cold day. It’s simple, forgiving, and deeply satisfying. The smell alone is enough to make your whole house feel like a holiday market. I love that I can throw it together in five minutes and then forget about it until I’m ready to serve. It’s made countless winter evenings feel special, from quiet nights on the couch to lively holiday gatherings with friends.

I really hope you give this recipe a try. Make it your own—add a splash of rum, throw in some cranberries, or just keep it exactly as written. It’s hard to go wrong. And when you do make it, I’d love to hear about it. Leave a comment below and let me know how it turned out, or share a photo of your mug of wassail on social media. Tag me so I can see! Here’s to warm drinks, cozy nights, and the simple joy of something that tastes like home.

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