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Title: May's Ipocras
Categories: Alcohol, Beverages
Yield: 1 Batch

1 Bottle red wine (ideally an
-earthy Côtes du Rhône
-like this one from Clovis)
4 Cinnamon sticks
1 Fresh ginger piece (2");
-sliced
2 sl Whole nutmeg -OR-
1/4 ts Ground nutmeg
4 Whole cloves
4 Black peppercorns
2 Fresh rosemary sprigs
1/3 c Sugar; up to 1/2 c
-(optional)

Combine the wine, spices, and sugar (if using). Cover tightly and let
infuse at room temperature for 24 hours before you plan to serve it.

Strain out spices before serving using a metal or cloth strainer.

The first scent that reaches my nose is rosemary, then cinnamon, then
the aroma of the wine itself. The cloves, pepper, and nutmeg all
appear in the first sip. Within hours of first pouring it, the
hippocras was all gone. The neighbors that stopped in to taste it
loved it. One likened it to a brandy cocktail. Another thought the
spice flavors were similar to Charoset, the fruit paste from the
Passover seder. We all preferred the unsweetened hippocras. In this,
we are probably unlike May's original audience who had quite a
sweet-tooth.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2018/12/10/hippocras-or-spiced-wine/>

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