1 pound butter, softened
1 pound brown sugar
1 pound powdered sugar
1 quart vanilla ice cream, softened
1 1/2 tablespoons ground Bisschopswijn Mulling Spices
Melt butter in a pan over medium heat. Place sugars, softened ice cream, ground spices and butter in a mixing bowl and mix until well blended. You can do this in an electric mixer or by hand. Pour mixture into a plastic container, seal and freeze. When ready to serve, in a coffee mug measure 2–3 tablespoons of the batter, 1–2 ounces of your favorite rum and 6 ounces of hot water. Stir and serve. You can add a sprinkle of nutmeg on top or whipped cream. Try this with brandy, RumChata, amaretto or bourbon instead of rum.
10 small apples
10 teaspoons brown sugar
2 bottles, .750 mL, dry sherry or dry Madeira
1/2 teaspoon grated nutmeg
3 thick slices fresh ginger or candied ginger
2 tablespoons Bisschopswijn Mulling Spices
2 cups superfine sugar
1/2 cup water
6 eggs, separated
1 cup brandy
Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water. Bake in a 350°F oven for 30 minutes or until tender. Place Bisschopswijn spices in a muslin steeping bag or large tea ball. Combine the sherry or Madeira, nutmeg, ginger, Bisschopswijn spices, sugar and water in a large, heavy saucepan and heat without letting the mixture come to a boil. Leave on very low heat. Beat the egg yolks until light and lemon-colored. Beat the whites until stiff and fold them into the yolks. Strain the wine mixture and add gradually to the eggs, stirring constantly. Add the brandy. Pour into a metal punch bowl or any heat proof bowl, float the apples on top and serve.
Wassail (Middle English ‘woes hoel” – ‘be you healthy’) refers both to the salute ‘Waes Hail’ and to the drink of wassail, a hot mulled cider drunk as part of wassailing, an English ritual intended to ensure a good apple harvest the following year. Historically, the drink is a mulled cider, mulled beer or mead, made with sugar, cinnamon, ginger, and nutmeg and topped with slices of toast – which were sometimes hung in the branches of apple trees. A group then sings: “Old apple tree, old apple tree, we’ve come to wassail thee, to bear and to bow apples enow, hats full, caps full, three bushel bags full, barn floors full and a little heap under the stairs.”
As with most carols, there are several related versions of the words. One version is presented below, based on the text given in The New Oxford Book of Carols. The verses are sung in 6/8 time, while the chorus switches to 2/2.
Here we come a-wassailing
Among the leaves so green;
Here we come a-wand’ring
So fair to be seen.
Love and joy come to you,
And to you your wassail too;
And God bless you and send you a Happy New Year
And God send you a Happy New Year.
Our wassail cup is made
Of the rosemary tree,
And so is your beer
Of the best barley.
We are not daily beggars
That beg from door to door;
But we are neighbours’ children,
Whom you have seen before.
Call up the butler of this house,
Put on his golden ring.
Let him bring us up a glass of beer,
And better we shall sing.
We have got a little purse
Of stretching leather skin;
We want a little of your money
To line it well within.
Bring us out a table
And spread it with a cloth;
Bring us out a mouldy cheese,
And some of your Christmas loaf.
God bless the master of this house
Likewise the mistress too,
And all the little children
That round the table go.
Good master and good mistress,
While you’re sitting by the fire,
Pray think of us poor children
Who are wandering in the mire.
64oz cranberry juice cocktail
¼ cup Bisschopswijn Mulling Spices
Place Bisschopswijn spices in a muslin steeping bag or large tea ball. Pour cranberry juice in a large pan or stock pot, add the spice bag. Heat over medium heat until hot. Remove the spice bag. Pour 8–12 ounces hot spiced cranberry juice into a mug, add 1–2 ounces of amaretto and serve.
½ cup sugar
¼ cup Dutch process cocoa
Dash of salt
1/3 cup hot water
2 cups heavy cream or half and half (all milk may be substituted)
2 cups whole milk
¾ teaspoon vanilla extract
½ teaspoon ground Bisschopswijn Mulling Spices
Whipped cream and additional spices if desired
Optional – add amaretto, rum, Irish cream liqueur, coffee liqueur or your favorite alcohol
Mix sugar, cocoa and salt in a saucepan. Stir in water. Cook and stir over medium heat until mixture boils. Boil and stir 2 minutes. Stir in milk and cream and heat. Do not boil. Remove from heat and add vanilla and Bisschopswijn spices. Serve hot with whipped cream and a sprinkle of Bisschopswijn spices.