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Hippocras Spices

Hippocras was a spiced wine taken at the end of a meal as a digestive. The spices were filtered through a jelly bag known to apothecaries as a manicum hippocraticum – the sleeve of Hippocrates. This is what gave the drink its name. It can either be made with a good quality white wine without too much acidity or a warming red claret wine for a more mulled wine appeal.

This recipe can either be served chilled or warmed up to toast the cold winter nights. Either way, the spice infusion has to happen at room temperature, then chilled or warmed afterwards.



1 Bottle of white wine such as chardonnay or good red claret
10g whole cinnamon
5g fresh ginger, peeled and sliced thin
0.5g crushed fresh nutmeg
6 cloves
100g caster sugar
3g grains of paradise
2 fresh bay leaves
1g dried long pepper, crushed
1 small sprig fresh rosemary


Place all ingredients in a non-metallic bowl or container preferably with a lid and leave stand covered at room temperature for 24 hours.

After this time pass the ingredients through a Hippocrates sleeve (pudding cloth or muslin cloth is a fine substitute) and chill.

Once chilled enjoy or alternatively warm up to a drinkable temperature and find the closest fire to sit in front of!


Recipe submitted by…

The Star & Dove
Totterdown, Bristol

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