I am sooooo making this for Yule!!!!
--- In GyldenholtBrewers@yahoogroups.com, "lorddonal" <lorddonal@...> wrote:
> Here is the recipe for the spiced syrup I shared at Dreiburgen
> Anniversary. - Donal
> Donal's Hippocras/Wassail Syrup
> Recipe for 1 quart
> Large saucepan
> Measuring cups and spoons
> Spoon for mixing
> Knife and cutting board
> Large bowl
> Kitchen strainer
> Quart mason jar and lid
> 4 cups of water
> 4 cups of sugar
> 1/2 ounce of cinnamon
> 1/2 ounce of fresh ginger
> 2 cloves
> 10 black peppercorns
> 1/4 teaspoon fresh nutmeg
> Combine 4 cups of sugar and 4 cups of water in a large saucepan. Turn
> on a high heat under the pan. Stir continually until all of the sugar
> is dissolved. Add all of the following ingredients to the sugar
> water: 1/2 ounce of cinnamon (crushed into small pieces), 1/2 ounce
> of fresh ginger (chopped into small pieces), 2 cloves (whole), 10
> black peppercorns (cracked), 1/4 teaspoon nutmeg (freshly grated).
> Stir well to make sure the sugar water covers all of the spices.
> Bring the content of the pan to a boil. Turn the heat down to medium.
> Simmer the syrup for 60 minutes. Turn off the heat. Allow the syrup
> to cool for 15 minutes.
> Place a fine kitchen strainer over a large bowl. Pour the hot syrup
> through the strainer into the bowl. Try to capture as much of the
> solids as possible. Discard the used spices.
> Allow the syrup to cool to room temperature. Pour the syrup into a
> sanitized mason jar for storage.
> This is not a period drink. The inspriation for the syrup was the
> Duke's Powder for cooking/hippocras found in Le Menagier de Paris and
> PUR FAIT YPOCRAS in The Forme of Cury.
> I mix the syrup to taste with whichever beverage I happen to be
> working with (grape juice, apple cider, beer or wine). I tend to use
> less syrup when using apple or grape juice and more syrup when using
> beer or wine.