Hippocras - Untested - To Frankenstein

https://www.facebook.com/photo/?fbid=10230262918254383&set=gm.3498022707182819&idorvanity=1411165695868541

https://rarecooking.com/2018/12/10/hippocras-or-spiced-wine/

https://www.historicalfoodways.com/to-make-hippocras-a-1615-recipe/

https://hvitr.blogspot.com/2019/06/14th-century-hippocras-for-21st-century.html

0 - The listed recipe has a lot of exotic or outdated ingredients. For example it isn't clear which plant is meant for spikenard as the historical text identify several different plants as such. The additional links are for much simplified and modernized versions (hence less interesting in my present mood). I could look for substitutes for the more exotic spices. OH, and it should all be dried spices since in Medieval times they would have obtained them dried from the Spice Road.

1 bottle red wine

1 tsp balsamic vinegar

Cinnamon 'pebbles' 0.6oz

Grains of paradise 0.1oz

Nutmeg, ground 0.05oz

Cinnamon, ground 0.1oz

Spikenard 0.2oz (may be Spanish lavender)

Long pepper, 0.05oz

Marjoram 0.05oz

?oz galangal (0.1oz?)

7 green cardamom pods, crushed

12 cloves

2 tsps. sugar or honey

1. Pour the wine in a saucepan. Add the balsamic.
2. Mix the spices together and run through a grinder such as a coffee mill.
3. Measure out 2oz and mix into the wine.
4. Heat the wine until just under simmering and turn off the heat. Cover and allow to cool completely, preferably overnight.
5. Strain the wine, mix in optional sweetener and serve.
6. Optionally, you can reheat before drinking.