afaerytalelife:Literary Recipes — Medieval Mulled Wine (Hippocras) *The Old Bear was particula

afaerytalelife:

Literary Recipes—Medieval Mulled Wine (Hippocras) *

The Old Bear was particular about his hot spiced wine. So much cinnamon and so much nutmeg and so much honey, not a drop more. Raisins and nuts and dried berries, but no lemon, that was the rankest sort of southron heresy…
—A Clash of Kings, by George R. R. Martin.

Ingredients—

• 1 bottle of an inexpensive sweet red wine (For a non-alcoholic alternative, substitute grape juice for wine — the amount of sugar may be reduced or eliminated entirely during cooking — and add one or two teaspoons of red wine vinegar for a bit of tartness.)
• 1 - 2 cups honey
• 1½ tablespoons Poudre Douce (“Sweet Powder,” a common medieval spice mix containing cinnamon, ground ginger, and nutmeg)
• A handful each of dried cranberries, raisins, and almonds

Directions—

• In a cooking pot, bring the wine and honey to a simmer, being sure to skim off the scum as it rises to the top. Taste for sweetness; add more honey as necessary. Stir in spices, nuts, and dried fruits, and continue to simmer for at least 20 minutes, stirring occasionally.

• Remove from heat and allow to rest until the spice mixture creates a thick residue that settles to the bottom of the pot.   

• Using a ladle, serve into individual mugs or other heat-safe vessels. Try not to disturb the layer of spices at the bottom of the pot.


*In the late medieval period, hippocras, or mulled wine, became an important part of every banquet. It was usually served at the last course, the desserte, along with cheese, candied fruits and light cakes. It was an extremely well-liked, highly prized beverage and was prescribed by physicians to aid in digestion.