![]() Beat the yolks of four eggs exceedingly well, add to them a little cold wine, then mix them carefully with your hot wine a little at a time. Set it over the fire and when it boils take it off to cool. Grate half a nutmeg into a pint of wine and sweeten it to your taste with loaf sugar. Not heating it up obviously meant you had plan a little ahead if you wanted to have a few goblets of hippocras at your Tudor feast.īy the seventeenth century, mulled wine recipes start to appear such as this eighteenth century recipe from Elizabeth Raffald in The Experienced English Housekeeper: And then cast them through your bags two times or more as you see cause. You must bruise every kind of spice a little and put them in an earthen pot all day. Take a gallon of white wine, sugar two pounds, of cinnamon, ginger, long pepper, mace not bruised galingall …and cloves not bruised. Here’s one from The Good Housewife’s Jewel by Thomas Dawson (1596): In Britain, the drink was very popular and there are several recipes for it. The wine was either red or white and not necessarily hot either, but it was spiced and sweetened with honey. The idea being that it was something of a tonic. It’s history goes right back to the Ancient Greeks.īefore mulled wine was the drink hippocras, which was supposedly invented by the Greek scientist and Father of Medicine, Hippocrates. Mulled wine is essentially hot, sweetened red wine made aromatic with the addition of citrus fruits and warming spices such as cloves, cinnamon and nutmeg. If you have never tried it or heard of it, then you are certainly missing out on something. There is nothing better to warm your cockles during Christmastime than a bit of mulled wine.
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