This spiced wine was cooked gently at the edge of the fire to let the spices mingle with the wine. In unheated Tudor houses, hot drinks were popular and there are many recipes for different mulled drinks.
Sugar was an expensive luxury and was bought as a loaf. Pieces were chipped off and ground up when needed. Poorer households would use honey to sweeten food and drinks. Bees could be kept in straw skeps.
Spices were imported and very expensive, small quantities are used to make this drink very special.
For pictures of the cooking process see our Hippocras Picture Gallery.With thanks to Cathy Flower-Bond (Tudor Tales) and the Weald and Downland Open Air Museum for their help with making this podcast