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The ancient Greek version of mulled wine, Ypocras or Hippocras, takes its name from Hippocrates, the Greek physician regarded as the father of medicine.

According to several medieval cookbooks the most common of the sweet, spiced wines in the late middle-ages were still referred to as hippocras, with the term "mulled wine" coming later.

In the cellars of the monasteries the butlers were tapping new and old ale, mead, port, clarde, dry sherry, hock, beer, metheglyn, perry, hippocras, and the best white whisky.

The page who had brought Sir Agravaine’s hippocras came in from the cloister door.

“Would you like a glass of hippocras, or some perry?”