Eosinophilic Esophagitis Friendly Cinnamon Apple Tea
Warm, fragrant, and naturally sweet, this simmered apple tea is the kind of drink that feels like a hug in a mug. Fresh apple slices, a Ceylon cinnamon stick, and a few coins of ginger steep together into a lightly amber, deeply aromatic brew that tastes far more complex than its short ingredient list suggests. For anyone managing eosinophilic esophagitis, finding comforting drinks that avoid common triggers can feel like a constant puzzle — this one sidesteps the usual concerns by keeping things beautifully simple and whole-food based. Honey stirs in at the end for gentle sweetness, and a squeeze of lemon juice adds a bright finish if you like a little lift. The whole thing comes together in one saucepan and strains clean into your mug, so there's no fuss and no mystery ingredients. It's equally lovely first thing in the morning or as a soothing wind-down before bed.
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Learn more →Ingredients
2 servings
- 2 cups water
- 1 medium apple, cored and thinly sliced (any sweet variety such as fuji or honeycrisp)
- 1 ceylon cinnamon stick
- 3 slices fresh ginger (each about ¼ inch thick)
- 1 tbsp honey, or to taste
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Combine the water, apple slices, Ceylon cinnamon stick, and ginger in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low.
- 2
Simmer uncovered for 12–15 minutes, until the liquid is fragrant and takes on a light amber color from the apple and cinnamon.
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