Now considered a more common drink during “wassailing” season or during Twelfth Night, originally La Mas Nbhul or lambswool was a recipe drunk during the feast of apples (Lammas), most namely during the end of harvest time as the evenings got colder. It’s a simple drink consisting of apples, ale and spices and often consumed alongside barm brack cake. It is perfect to warm the bones during the now chilly nights.
La Mas Nhbul
- 3 bottles real ale (Newcastle or similar) OR traditional cider (Woodchuck, Hornsby's or similar)
- 3-6 apples Bramley or Granny Smith apples – depends on what you can find
- 1 nutmeg grounded
- 1 tsp cinnamon OR ground ginger
- 1 cup brown sugar
- Preheat oven to 350ºF (180ºC).
- Core apples and bake in oven for hour or until soft. Let cool for at least 10 minutes.
- In large saucepan, add sugar and cover with small amount of cider (or ale). Heat on low and stir until sugar has disolved.
- Add cinnamon and nutmeg. Stir and bring to gentle simmer. Gradually add remaining cider (or ale). Leave on low heat for 10 minutes.
- Remove skins of apples then mash into a puree with fork. Puree should not be lumpy.
- Add puree to cider/ale mixture, whisking to mix.
- Warm for 30 minutes or leave on low heat until ready to serve, whisking vigorously right before serving.
- Ladle Lambswool into heat-proof mugs or glasses and grate nutmeg to garnish.
My family greatly enjoyed it after our Samhain feast and my sister added a little spiced rum to her portion for more of a kick as you cook the alcohol out of the ale/cider and she said it tasted even better.