From Ménagier de Paris and Thresor de santé

Spiced Wine

1 lt red table wine
3/4 cup of sugar
½ oz cinnamon (1/8 cup or 2 cinnamon sticks)
1 tbsp ground ginger
½ tsp ground cardamom
½ tsp ground cloves
½ tsp ground mace
½ tsp ground nutmeg
½ tsp of each coarsely ground (optional and as available) spikenard, white pepper, caraway seed, galingale, marjoram

Pour wine into a non reactive stainless steel pan and add sugar, stirring well to blend. Heat only enough to dissolve sugar (do not boil as the heat will evaporate the alcohol). Once sugar is dissolved remove from heat. Add remaining spices and blend together. Cover and let rest 24 hours for the wine to absorb the spices. The next day strain through a fine sieve to remove large pieces, then strain through a several layers of cheese or bolting cloth to remove sediment. Return Hypocras to wine bottle and let rest for another day.

Can be served chilled or warm after meal.