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To make an excellent aromaticall Hyppocras
To make an excellent aromaticall Hyppocras is a traditional Stuart recipe for a classic drink of sweetened wine flavoured with spices that was traditionally served as a digestif at the end of a meal. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make an excellent aromaticall Hyppocras.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
7.5l
Rating: 
Tags : Vegetarian RecipesSpice RecipesBritish Recipes
Original Recipe
To make an excellent aromaticall Hyppocras (from John French's
The Art of Distillation, 1653)
To make an excellent aromaticall Hyppocras.
Take half a Pound of Blanched Almonds beaten very fine with a little Roſewater, two Ounces of the Leaves of Damask Roſes beaten fine, then take half a pound of Sugar, and a little more, wet it with water, and boil it to a Candy height, then put in your Almonds and Roſes, and a grain of Musk or Ambergreece, and let them boil a little while together, and then put it into Glaſſes, and it will be a fine sort of Marmalade.
Modern Redaction
Hippocras (or Yppocras) as a form of spiced wine has been made for centuries. It was prized in Tudor and Stuart times as a
digestif and served at the very end of a meal. Often rare spices such as musk and ambergris would be added. Here the musk is substituted by cheaper musk mallow seeds that provide the same aromatic note.
Ingredients:
9l red or white wine
30g cinnamon, broken into pieces
30g dried ginger, crushed
1g cloves
1g nutmegs
0.5g white peppercorns
2g cardamom pods, crushed
45g
musk mallow seeds, crushed
sugar or honey to taste
Method:
Place all the spices in a muslin bag along with a clean stone or a weight. Tie securely to close then place in the wine. Bring the mixture to a simmer and cook for 10 minutes. Bring just to a boil, take off the heat and set aside to cool.
When cooled, remove the bag of spices. Add sugar or honey to the wine to taste (about 100g) then place back on the heat and heat gently, stirring frequently, until the sugar has dissolved.
Take off the heat and allow to cool then bottle the hippocras. Lay down for at least 1 month to mature then drink.
Find more Hannah Woolley Recipes Hereand more Traditional Stuart Recipes Here.
