This from my lovely mother, culinary inspiration, and Ypocras devotee (who, as you can tell, is significantly more precise with her measurements than I am):
Ypocras, Ipocras, or Hippocras, this spiced wine takes its name from the filtering device, a manicum hippocraticum, not because of its healthful properties. We recommend drinking it in abundance anyway (unless operating heavy machinery or going on a job interview) as it’s delicious.
I used 3 750 ml bottles of red wine. As claret is the wine used back in
the day (though it can be hard to tell when they mean Claret, a Bordeaux wine, and when they mean Claret, a spiced, mulled wine. ed. note) is a full bodied wine, I used 2 Merlot and one Pinot Noir.
Save about 1/4 cup wine to mix with ground spices.
4 sticks cinnamon (if not sticks use 1/4 cup ground)
about 1-1 1/2 inch ginger root sliced (if not fresh use 2 tbsp ground)
6 cloves (if ground use 1 tsp)
1/2-1 tsp. cardamon
1/2-1 tsp mace
1/2-1 tsp nutmeg
1 tsp marjoram
1/2 tsp white pepper
optional: spikenard, galingale, caraway.
In a large pot:
1 cup sugar
If stick cinnamon, whole cloves and ginger root add to wine mixture now. Do not add rest of spices yet.
Heat wine gently, do not boil as you will lose the alcohol. Remove from heat and stir in ground spices. Allow to settle, cool and cover overnight.
Sludge will gather at the bottom. I used coffee filters but cheesecloth also works. Use a funnel lined with the filter and pour the wine
into bottles. It will take awhile to filter through. Change the filter as needed. Discard sludge. Cork the bottles and let sit for 2-4 weeks.
Recipes vary in ageing time from giving no indication to the longer the better. Once opened though, it is best drunk quickly.