14th C English drink recipe.
Take kanel & galinga, greyns de paris, and a lytel peper, & make pouder, & temper hit wyt god wyte wyne & the þrid perte honey & ryne hit þorow a cloþ. – Curye on Inglish
Because this drink was served at feast I chose to do a non-alchoholic version using white grape juice. I made a large tea bag of spices to steep into grape juice which was warmed so that the flavors from the spices were easier to extract. The spices in the bag were cinnamon, galingale, grains of paradise, and long pepper all coarsely ground. Once the spices have steeped I removed the bag and added a good amount of honey. This drink was served at room temperature.
– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). London: For the Early English Text Society by the Oxford University Press, 1985.