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Le marchand de vin rouge au Moyen Age.

Hypocras 2

A medieval spiced wine that was popular way up until the 1800's. This version has a huge variety of spices and a very complex flavour. Recipe from 1577
Course Drinks and beverages
Cuisine Historical cooking, Medieval, Renaissance
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 12 hours 15 minutes
Servings 1 bottle


  • 16 teaspoons cinnamon 58g
  • 1,5 teaspoons cardamom 4g
  • 1,5 teaspoons Cubeb pepper Piper cubeba, 4g
  • 1,5 teaspoons nutmeg 4g
  • 1,5 teaspoons cloves 4g
  • 4 teaspoons galangal 10g
  • 4 teaspoons grains of paradise Aframomum melegueta, 10g
  • 8 teaspoons ginger 30g
  • 160 grams sugar 180 ml
  • 1 bottle red wine


  1. Mix the spices and the wine
  2. Heat a bit of the wine and dissolve the sugar in the hot wine. Mix that into the rest of the wine.
  3. Let it sit (over night)
  4. Strain the spices out of the wine
  5. Bottled it should keep well

Recipe Notes

Source: “Lægebog : I-VI” af Henrik Smith (1495-1563), 1577