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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

HIPPOCRAS. To make powdered hippocras, take a quarter-ounce of very fine cinnamon, hand-picked by tasting it, an ounce of very fine meche ginger and an ounce of grains of paradise, a sixth of an ounce of nutmeg and galingale together, and pound it all together. And when you want to make hippocras, take a good half-ounce or more of this powder and two quarter-ounces of sugar, and mix them together, and a quart of wine as measured in Paris. And note that the powder and the sugar mixed together make "duke's powder".

To make a quart or a quarter-ounce of hippocras by the measure used in Besiers, Carcassonne, or Montpelier, take five drams of fine select clean cinnamon, select peeled white ginger, three drams: of clove, grains, mace, galingale, nutmeg, nard, altogether one and a fourth drams: more of the first, and of the others less and less of each as you go down the list. Grind to powder, and with this put a pound and half a quarter-ounce, by the heavier measure, of ground rock sugar, and mix with the aforesaid spices; and have wine and the sugar melted on a dish on the fire, and add the powder, and mix: then put in the straining-bag, and strain until it comes out a clear red. Note that the cinnamon and the sugar should dominate.

Other versions of this recipe:

SPICES FOR HIPPOCRAS (Libre del Coch)

DUKE'S POWDER (Libre del Coch)

Hippocras (Le Viandier de Taillevent)

Hippocras and the wafer dish to finish (Le Menagier de Paris)

PUR FAIT YPOCRAS (Forme of Cury)

Pur fayre ypocras (Fourme of Curye [Rylands MS 7])