14th C French spiced beverage.
To make powdered hippocras, take a quarter-ounce of very fine cinnamon, hand-picked by tasting it, an ounce of very fine meche ginger and an ounce of grains of paradise, a sixth of an ounce of nutmeg and galingale together, and pound it all together. And when you want to make hippocras, take a good half-ounce or more of this powder and two quarter-ounces of sugar, and mix them together, and a quart of wine as measured in Paris. – Le Menagier de Paris
Since this drink was to be served for all in attendance at a feast I chose to make it with red grape juice instead of wine.
I made a tea bag containing ginger, grains of paradise, nutmeg, and cinnamon. I heated the grape juice and steeped the bag for 13 minutes in the simmering juice. After removing the bag of spices I stirred in sugar and let the spiced juice cool. It was served at room temperature.
Le Menagier de Paris (France, 1393 – Janet Hinson, trans.)