SC - hypocras

[Anne-Marie Rousseau]

So cool!

thanks, very much, Cindy, for the detailed instructions. And you'll be
tickled toknow I just bought a copy of "sips" at Powells City of Books.
attagirl! you k now you've made it when your stuff is at Powelles :).

- --AM


3/21/99 -0500, you wrote:
>
>>Best guess? I would say that cream is water, lipids, assorted chemicals
and if
>>you leave cream unattended in its pure state it will first get thick as it
>>sours, then the solids will settle out leaving a clear liquid on top of the
>>layer of solids, so chances are since the cream was dilluted with the other
>>ingredients , the settling out was probably accomplished by the milk protein
>>bonding with the other solids, and the resulting polymer precipitating out
>>into
>>the thin layer of stuff at the bottom[the polymer will probably not be
>>white, >by the way, but a brownish color]
>margali
>
>The drink did not & does not now, taste at all sour. Nor are there any
>curds or layers, just a thin film at the bottom.
>
>>Cool! did you grind rthe spices? leave them whole? leave them in the
>>bottle? strain them out before bottling? type of cream? britsh measure or
>>american? :)
>>
>>thanks,
>>--Anne-Marie, who finds the idea of a creamy hippocras very intriguing
>>
><snip>
>
>I used British measures, & just reduced to fit the quantity of wine I had.
>I used half heavy cream & half milk, because I was out of light cream.
>(Some of the recipes call for milk or cream.)  I ground the peppercorns &
>broke the cinnamon into bits.  The rest of the spices were powdered.  Next
>time, I'll use whole spices & pound them a bit, but this was just for fun.
>I poured the wine & spice & sugar into a larger bottle & shook it several
>times a day, & let it sit at room temperature for about 24 hours.  I
>strained it, added the cream, & strained again. (It's possible May intended
>for the cream to be added with the spices, but I was uncomfortable with the
>idea of letting it stand at room temp. so long.) It was very thick, like
>eggnog, & spicy. But it was not something I could drink much of, if you
>know what I mean.
>
>>What do you do with it, Cindy- heat it, let it sit for a bit, or just pour
>>and drink?
>
>Infuse at room temp. for 24 to 48 hours, filter & drink.
>>
>>Phlip
>
>Cindy
>
>
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