Making Hippocras at Home | Medieval Spiced Wine

Hippocras
Using spices that I’d never heard of, I recreate the Hippocras recipe from The Forme of Cury. Served hot or cold, this spiced wine is a treat year round.

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LINKS TO INGREDIENTS & TOOLS**
Conical Coffee Filter: https://amzn.to/2C8xGc1
Cinnamon Sticks: https://amzn.to/32r7VOW
Galangal: https://amzn.to/2WqH5SS
Cloves: https://amzn.to/2ClyKt5
Long Pepper: https://amzn.to/2ZAUhHa
Grains of Paradise: https://amzn.to/2WlGylp
Nutmeg: https://amzn.to/3haPr99
Marjoram: https://amzn.to/3haRWbP
Cardamom: https://amzn.to/3jaBZEo
Spikenard: https://annarivas.com/spikenard-root-cut-1oz-aralia-racemosa/

LINKS TO SOURCES**
The Forme of Cury: https://amzn.to/3eEZ6mJ
To The King’s Taste by Lorna J. Sass: https://amzn.to/3919m7I
The Silk Roads by Peter Frankopan: https://amzn.to/3h86nNO
The Trial of Gilles de Rais by George Bataille: https://amzn.to/30iJAI5
Hippocras, or spiced wine

**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.

MENTIONED LINKS
The Four Humors: https://youtu.be/jtCKA_NeEQ0

HIPPOCRAS
ORIGINAL 14TH CENTURY RECIPE (From The Forme of Cury)
Pur Fait Ypocras Treys unces de canell & iii unces de gyngenuer, spykenard de spayn le pays dun denerer, garyngale, clowes gylofre, poeurer long, noiez mugadez, maziozame, cardomonij de chescun i quart’ douce grayne & de paradys, flour de queynel, de chescun dm unce de toutes soit fait powdour, &c.

To Make Hippocras: Three ounces of cinnamon and three ounces of ginger, spikenard of Spain the size of a denier (or small french coin). Galangal, cloves, long pepper, nutmeg, marjoram, cardamom, a quarter ounce. 1/10th ounce Grains of paradise and powdered cinnamon, etc.

MODERN RECIPE
INGREDIENTS
– 2 Bottles Red or White Wine
– 1 ounce (28g) of cinnamon sticks
– 1 ounce (28g) of fresh ginger slices
– ¼ Teaspoon spikenard root
– 1 Teaspoon galangal
– 1 Teaspoon cloves
– 1 Teaspoon Long pepper
– 1 Teaspoon Nutmeg
– 1 Teaspoon Marjoram
– 1 Teaspoon Cardamom
– ½ Teaspoon Grains of Paradise
– ½ Teaspoon Ground Cinnamon

METHOD
1. Pour the wine into a large pitcher. Grind your spices and mix them into the wine. Cover the container and let sit for 1 to 2 days.
2. Pour the wine into another pitcher through a coffee filter or jelly bag to remove any spices*. Serve wine warm, cold, or at room temperature.
*The remaining spices can be used in stews, sauces, or to make soap.

PHOTO CREDITS
Apicius: By Bonho1962 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800
Roman Wine: Carole Raddato from FRANKFURT, Germany / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0)
Sangria: Evan Swigart from Chicago, USA / CC BY (https://creativecommons.org/licenses/by/2.0)
Weinachtsmarkt: Chistiane Tubbesing, Göttingen / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)
Gluhwein Boot: BKP / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0)

#tastinghistory #hippocras #hypocras #spicedwinerecipe

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