This is perfect. I to contribute to the “libation creation” of Thanksgiving with my family every year. Recently I have been looking for a tasty hot, batched beverage and this shows promise. I am just curious what the taste is going to be like. Should I expect a Hot Toddy or an Egg Nog or something else?
Finally, can I substitute anything in for the eggs to expand the life of the mix?

-Steve

I use an inexpensive California dry sherry that they carry at my grocery store. I believe it’s Paul Masson.

I’ve seen a bunch of recipes that use dried orange peel, but being young and lazy I opted for the easy way out. Perhaps this year I’ll have to try it, as I’ve almost always got a batch of orange peel drying out in the oven for orange bitters for the bar.

Granted, our family holiday concotion is glög (infinitely harder to stomach than wassail), but that much sugar is kind of scary.

Did you come across recipes that use orange or lemon in your research? I’ve only had wassail once, homemade by a friend, and her family recipe used citrus.