Eosinophilic Esophagitis Friendly Cinnamon-Apple Peppermint Tea
Warm, fragrant, and genuinely soothing, this simmered tea is the kind of drink that feels like a hug in a mug. Sweet apple slices and a Ceylon cinnamon stick simmer together until the water turns lightly golden, then fresh peppermint leaves steep in to add a cool, bright lift. A touch of honey at the end rounds everything out without overwhelming the delicate flavors. Managing eosinophilic esophagitis often means scrutinizing every ingredient label, but this recipe keeps things beautifully simple — just whole fruit, a handful of fresh herbs, and spices you can easily verify. Ceylon cinnamon is worth seeking out specifically, as it's a gentler variety that works well for sensitive systems. The result is a two-mug batch that's as pretty as it is comforting, especially with a thin apple slice and a sprig of mint resting on the rim.
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Learn more →Ingredients
2 servings
- 2 ½ cups water
- 1 medium apple, cored and thinly sliced (any sweet variety such as fuji or honeycrisp)
- 1 ceylon cinnamon stick
- ¼ tsp ground ginger
- ½ cup fresh peppermint leaves, loosely packed
- 1–2 tsp honey, to taste
For serving
- 2 thin apple slices, for garnish (optional)
- 2 small fresh peppermint sprigs, for garnish (optional)
Instructions
- 1
Combine the water, sliced apple, Ceylon cinnamon stick, and ground ginger in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, until the liquid is lightly golden and fragrant.
- 2
Remove the saucepan from the heat. Add the fresh peppermint leaves, pressing them gently into the liquid, and steep for 5 minutes.
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