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Preheat the oven to 350°F (175°C).
Soak the date in a little bit of the wine.
Roast the date pit in the oven for 15 minutes.
In a saucepan, combine the honey with ⅓ cup (75 ml) of the wine. Set it over medium-low heat and bring to a simmer, making sure it doesn’t boil over. Simmer for 5 minutes. Let it cool, then return it to the heat and bring it back to a simmer for 5 minutes. Do this a total of 3 times.
Grind the date pit in a mortar and pestle as fine as you can. It’s really hard to do this, so just break it down a bit and that’s fine. Add the spices and the date (save the wine the date soaked in) and mash until you have a paste.
Stir the date mixture into the wine and honey until well combined. Stir in the rest of the wine, including the wine you soaked the date in. Cover it and let it rest overnight.
After the wine has sat overnight, give it a stir and strain it. I used a sieve first to get the larger pieces out, then used a few layers of cheesecloth. A coffee filter would work as well.
Serve it forth.