Hippocras (Spiced Mulled Wine)

Name: Hippocras (Spiced Mulled Wine)
Yield: 8
Ingredients: Full-bodied red wine — 750 ml (1 bottle); Sugar — 100 g (1/2 cup); Cinnamon stick — 1; Whole cloves — 4; Ground ginger — 1/2 tsp; Grated nutmeg — 1/4 tsp; Small piece fresh ginger, sliced — 1

The Quirky Foodster Team

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Servings

Ingredients

Full-bodied red wine — 750 ml (1 bottle)
Sugar — 100 g (1/2 cup)
Cinnamon stick — 1
Whole cloves — 4
Ground ginger — 1/2 tsp
Grated nutmeg — 1/4 tsp
Small piece fresh ginger, sliced — 1

Method

Combine the wine, sugar, cinnamon stick, cloves, ground ginger, nutmeg and fresh ginger slices in a medium saucepan.
Warm gently over low heat, stirring occasionally to dissolve the sugar, for about 10 minutes; do not allow the wine to boil.
Remove from the heat and leave to infuse, covered, for at least 1 hour, or up to overnight in the refrigerator for a stronger flavour.
Strain the spiced wine through a fine muslin cloth or jelly bag into a heatproof jug, discarding the spices.
Gently reheat if serving warm, or serve chilled, in small cups or goblets.

Introduction: Red wine warmed and steeped with sugar and a blend of aromatic spices, hippocras was a fashionable, fortifying drink served at the close of Tudor feasts.

Cultural Background: Hippocras took its name from Hippocrates, referencing the medical belief that the spices used offered health benefits alongside their flavour. It was traditionally served during the final ‘voidee’ course of a Tudor banquet, alongside wafers and other sweetmeats, and its preparation using a straining bag was recorded in numerous household recipe collections of the period.

Tips: (cid:127) The longer the wine infuses with the spices, the more pronounced and rounded the flavour becomes. (cid:127) Straining through a fine muslin cloth, in the traditional manner, removes all spice fragments for a clear, smooth drink.

Variations: (cid:127) White wine can be used for a lighter, paler hippocras, though red wine was more commonly recorded in Tudor sources. (cid:127) A split vanilla pod can be added for a warmer, rounder flavour, though this was not a Tudor-era addition, as vanilla was not yet available in England.

Storage: Store strained hippocras in a sealed bottle in the refrigerator for up to 1 week.

Reheating: Reheat gently in a small saucepan over low heat; do not boil, as this will diminish the flavour and alcohol content.

Nutrition: Per serving (approx., 100 ml): 130 kcal, 0 g protein, 12 g carbohydrate, 0 g fat, 0 g fibre, 5 mg sodium.

FAQs:

Q: Can I make a non-alcoholic version?

A: Yes, substitute the red wine with an equal quantity of dark grape juice and follow the same method, reducing the sugar slightly to account for the juice’s natural sweetness. (cid:127) Q: How long can hippocras be stored? A: Once strained, it keeps well in a sealed bottle in the refrigerator for up to a week.