I’m about to make my first batch of Hypocras using a recipe I found on Wikipedia. The recipe calls for 30g of cinnamon (for a 3 litre batch). Quick conversions: 1oz of cinnamon in a 6 pint batch. Is that right? It seems a lot.
Thanks!
This recipe at Gode Cookery, a Web sit on medieval cookery, calls for one tablespoon of cinnamon for a bottle of wine. I’m not sure how much a tablespoon of cinnamon weighs, but the one ounce for 6 pints feels like it should come up about right.
Thanks! I went ahead and did it anyway (patience is a virtue I don’t possess today) and it seems to have worked out ok… so far.
Well, a small taste test and I find it’s… peppery. Cinnamon flavour is strong but not too strong. I added more honey before I put it in the jars because it seemed a little too dry, and I think it’s better now. I can’t wait to see what it will taste like after the allotted week in the jars.
This sounds interesting. I like wine, I like spices, what’s not to love?
I’m curious was wine spiced because the wine may not have been very good by itself?