“Take kanel & galinga, greyns de paris, and a lytel peper, & make pouder, & temper hit wyt god wyte wyne & the þrid perte honey & ryne hit þorow a cloþ.”
Boil the wine and honey, reduce the heat and skim off the scrum as it rises. Continue adding honey as you deem necessary, then remove from the heat and stir in the spices. Let the mix sit covered for 24 hours. After this period, remove the residue of spices and pass the wine into another container using a strainer with two or three layers of cheesecloth. Bottle and wait at least one month before serving.