Printed September 2, 2026
Medieval Hippocras Wine
Named after the legendary physician Hippocrates, this spiced wine warmed the halls of medieval castles throughout Anatolia and Europe. Physicians prescribed it for everything from poor digestion to melancholy.
Ingredients
- 1 bottle (750ml) red wine
- 1/2 cup honey
- 2 cinnamon sticks
- 1 tablespoon whole black peppercorns
- 1 teaspoon ground ginger
- 4 whole cloves
- 3 cardamom pods, lightly crushed
- 1/4 teaspoon grated nutmeg
- Zest of 1 orange
Preparation
In the 13th century, traveling merchants along the Silk Road introduced exotic spices to Anatolian kitchens, forever changing the region's culinary landscape. Hippocras became the drink of choice for nobles and merchants alike, served at weddings, treaties, and celebrations.
Preparation
- Pour the wine into a large glass jar or pitcher.
- Warm the honey slightly to make it more liquid, then stir it into the wine until dissolved.
- Add all the spices and orange zest to the wine mixture.
- Cover and let steep at room temperature for 24 to 48 hours, stirring occasionally.
- Strain the mixture through several layers of cheesecloth into a clean bottle.
- For a clearer hippocras, allow it to settle for another day and carefully pour off the clear wine, leaving any sediment behind.
- Serve at room temperature or gently warmed in small goblets.
Medieval Serving Suggestion: Accompany with dried fruits and nuts, as was customary in 14th century Anatolian households. The wine improves with age and can be stored for several months in a cool, dark place.
This recipe has been adapted from a 15th century manuscript found in the archives of a Genoese trading post in Galata.
