Hyppocras

Thomas Wolsey's Hyppocras

      1150 ml (2 pints) red or white wine

      2.5 ml (1/2 teaspoon) each of ground cloves, nutmeg       

      and galingale.

      10 ml (2 teaspoons) ground cinnamon

        225g (8 ounces) sugar

        1.5 ml (1/4 teaspoon) ground ginger

 

  • Mix the spices in the wine and leave overnight
  • Filter the wine through a paper coffee-filter and run it through a second time if cloudy.
  • Dissolve the sugar in the filtered wine, ready for use.                                 

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