Hippocras
From the class I took at Estrella 2010, taught by Jacqueline of Normandy
750 ml bottle of Merlot (middling/cheap quality)
~1 lb honey (10 - 20 oz)
10 whole cloves
1 - 2 T ground ginger
1 - 2 T allspice (20? whole)
1 - 2 T nutmeg
2 - 4 T cinnamon
1. Grind (crush) the spices, separately.
2. Pour wine in large pot, bring to warm - Do Not Boil!
--The pot needs to be large enough to hold the volume of the wine *and* the honey--
3. Drizzle in the honey, letting it dissolve as the wine warms
4. Add the cloves
5. Add the other spices
Dipping out a little of the warm wine to dissolve/suspend the spices in can make it easier to deal with them.
Let it all mingle for a few minutes, then filter out into bottles. Filtering 3x or through a 'hippocras sleeve' will reduce the particulate matter/sludge, but just carefully dippering out of the pot into a funnel will work too.
Drink warm for best flavor.
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750 ml bottle of Merlot (middling/cheap quality)
~1 lb honey (10 - 20 oz)
10 whole cloves
1 - 2 T ground ginger
1 - 2 T allspice (20? whole)
1 - 2 T nutmeg
2 - 4 T cinnamon
1. Grind (crush) the spices, separately.
2. Pour wine in large pot, bring to warm - Do Not Boil!
--The pot needs to be large enough to hold the volume of the wine *and* the honey--
3. Drizzle in the honey, letting it dissolve as the wine warms
4. Add the cloves
5. Add the other spices
Dipping out a little of the warm wine to dissolve/suspend the spices in can make it easier to deal with them.
Let it all mingle for a few minutes, then filter out into bottles. Filtering 3x or through a 'hippocras sleeve' will reduce the particulate matter/sludge, but just carefully dippering out of the pot into a funnel will work too.
Drink warm for best flavor.
This entry was originally posted at http://lferion.dreamwidth.org/187709.html, where there are currently
comments. Please comment there using OpenID.