Preparation in advance: If you want to use the spices afterwards to make mustard, pack the ground spices in a coffee filter, and close this tightly. If you want to use the spices for mustard, just scoop out the dregs (that is what has become of the spices after two hours soaking in wine) afterwards. If you just want to make hippocras, you can also mix the spices directly in the wine. It will be more work to get a clear wine, you will have to strain the wine several times. However, if the wine remains opaque, this will not affect the taste of the hipocras.

Preparation: Mix wine with sugar, and add the spices. Let stand for two hours. Strain the wine through a moistened cheese cloth and rebottle the wine. Keep the hypocras in the refrigerator, and wait a couple of days before pouring.

To serve: In summer this wine is delicious when slightly chilled, in winter you can warm the hypocras. But remember: the alcohol evaporates when heated. In medieval times this spiced wine was served as an "after dinner drink", with some sweets to nibble.