Instructions: In large nonreactive pot, combine ale, cider, brown sugar, lemon zest and juice, ginger, allspice, cloves and cinnamon sticks. Heat, stirring occasionally, over low heat until hot but not boiling, about 30 minutes.

Strain and discard solids. Pour into mugs and garnish with cinnamon sticks, if desired.

This recipe yields 20 (1/2-cup) servings.

Comments: In Elizabethan times, wassail referred to a combination of Sherry, ale and baked apples. This version is less bitter and time-consuming but every bit as fragrant and popular as the original. For a nonalcoholic mulled cider, substitute 3 cups cranberry juice for the ale.

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