Oxford Night Caps by Richard Cook (1860, p.15) — Oxford 1860
| 1 addition | mixed spice decoction — spice decoction | base |
| 1 whole | nutmeg — whole nutmeg | other |
- Boil a small quantity of each spice in half a pint of water until the liquid is reduced by half.
- Add the reduction to the ingredients composing Oxford Punch.
- Grate a whole nutmeg into it.
Cook treats this as a keeping-friendly, more robustly spiced branch of the Oxford bowl.
The separate spice reduction keeps the spice load from becoming raw or dusty in the finished batch.