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Hippocras

Glass decanter of Hippocras. Bottle of wine with spices. Green glass of Hippocras with sprig of rosemary. Piece of root ginger, cinnamon sticks, cardamom pods. Small white bowl of mace blades. Wooden surface. Oriental carpet background. For Hippocras recipe.

The practice of adding spices to wine has been popular throughout Europe since Roman times.  The first recipe for a spiced wine in England appeared in a Forme of Cury. This was the cookbook of Richard II’s chef.  The drink was referred to as ‘ypocras’ presumably with reference to Hippocrates, a physician in ancient Greece.  This was because the drink was regarded as medicinal.  Food was regarded as either hot or cold or wet or dry.  Good health was believed to be reliant on a balance of these qualities.  It was related to the four humours found in the body.  The warm ingredients of sugar and spices added to the cold wine was seen as health giving.  Sugar was also regarded as a medicine although only the wealthy could afford to include such an expensive ingredient. The less well-off would add honey.  Ypocras (or Ipocras) was often prescribed by doctors to aid digestion.  By the end of the 18th century the medicinal qualities of such a drink were found to be spurious.  Spiced wines, which remained popular, were referred to by other names such as Smoking Bishop.  This recipe is based on that of Hannah Wooley in The Cook’s Guide (1664).

Equipment

  • Large sterilised preserving jar
  • Punch bowl or decanter
  • Sieve or funnel
  • Double layer of muslin
  • Ladle

Preparation method

  • Pour the wine into the preserving jar and add the remaining ingredients. Allow to infuse for at least 24 hours at room temperature.
  • Place a sieve lined with the double layer of muslin over the punch bowl.
  • Pour the Hippocras through the lined sieve into the bowl.
  • Place the bowl in the fridge until cold.
  • Ladle the Hippocras into glasses and serve.
  • Alternatively use the funnel lined with muslin and pour the Hippocras into a decanter or bottle and chill before serving.

Tip: To sterilise preserving jars and bottles preheat the oven to 100C/200F/gas ¼.  Wash the jars and/or bottles in warm soapy water and rinse.  Place in the oven for 15 minutes.  Remove from the oven and allow to cool.
 
More wine-based drink recipes
Easy mulled wine
Ipocras
Smoking Bishop
 

Stuart

Serves:
6
Prep Time 1 day
Chilling time 2 hours
Total Time 1 day 2 hours

Ingredients

  • 750 ml dessert wine such as Sauternes or Muscat de Baume de Venice
  • 4 sticks cinnamon
  • 4 cm piece of root ginger, peeled
  • 4 cm piece of galangal, peeled
  • 5 green cardamom pods
  • 4 black peppercorns
  • A few blades of mace
  • 4 whole cloves

To serve

  • Sprigs of rosemary

Nutrition

Nutrition Facts
Hippocras
Serving Size
 
130 g
Amount per Serving
Calories
200
Percent of Daily Value*
Sodium
 
12
mg
1
%
Potassium
 
3
mg
0
%
Carbohydrates
 
18
g
6
%
Fiber
 
0.2
g
1
%
Sugar
 
9.8
g
11
%
Protein
 
0.3
g
1
%
Calcium
 
11
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Dessert wine, Drink, Spices, Stuart

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace