With 12 spices, maybe you can look over his shoulder while he's preparing it and figure out the recipe. :
I used to make a glogg using apricot brandy instead of the recommended vodka. Worked quite nicely.
Here's a few ideas for mulled mead . . . from Clara Furness' book, "Honey Wines and Beers":
Sweet Mead and Lemon Mull
Stick 8 - 10 cloves in a lemon
Place in a fairly hot oven for 15 minutes
Warm about 100g (3 oz) honey in a punch bowl
Place hot lemon on honey
Heat mead in a stainless steel pan and pour over honey and lemon
Serve really hot
From Acton & Duncan's book "Making Mead" (try substituting mead for the white wine):
Honey Bishop
Take a large lemon, make about twelve incisions in it and insert cloves. Roast the lemon slowly in the oven. Put 570 ml (1 pt) of water 100 g (1/4 lb) of honey and a pinch each of cinnamon, mace and allspice into a saucepan, bring to the boil and simmer gently until the volume has been reduced by half. Then, in another saucepan, bring to the boil a bottle of dry white wine. Put the roasted lemon and the contents of the two saucepans into a large punchbowl and add the juice of a lemon, a sprinkle of nutmeg and, if required, a dash of brandy. Serve while hot.