Nickel Allergy Friendly Cinnamon-Apple Peppermint Tea

Total time25 min

Prep time5 min

Cook time15 min

Nickel Allergy Friendly Cinnamon-Apple Peppermint Tea

Warm, fragrant, and genuinely soothing, this simmered tea is the kind of drink that makes you want to curl up with a blanket and do absolutely nothing for a while. Fresh apple slices and a Ceylon cinnamon stick simmer together until the water turns a soft, golden hue, then peppermint leaves are steeped in at the end to keep their bright, cooling flavor intact. A touch of honey rounds everything out without overpowering the natural sweetness already coming from the fruit. Managing a nickel sensitivity can make even a simple cup of tea tricky, since many commercial blends and herbal teas contain ingredients that are surprisingly high in nickel. This recipe sidesteps that concern entirely by sticking to fresh, whole ingredients — sweet apple, real cinnamon, ginger, and peppermint — rather than relying on packaged tea bags or blended powders where the sourcing is harder to control. Ceylon cinnamon specifically is a smart choice here, as it's a gentler, lower-risk spice compared to cassia varieties. Every ingredient is straightforward and easy to verify, which is exactly what you want when you're cooking around a dietary restriction. The result is a beautifully layered, naturally sweet drink that feels like a treat rather than a compromise.

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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
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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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