Cinnamon Free Fire Cider Tonic
This bold, bracing tonic is built on a lineup of heavy hitters — fresh horseradish, ginger, turmeric, garlic, citrus, and a kick of cayenne — all steeped in raw apple cider vinegar for two weeks until the liquid turns deep, complex, and seriously alive. It's the kind of thing that wakes you up from the inside out, and a small daily shot of it has a way of becoming a ritual you actually look forward to. Many traditional fire cider recipes lean on warming spices that can be a problem for people avoiding certain ingredients, but this version skips them entirely and still delivers serious depth and heat through its roots, alliums, and pepper. The slow infusion process does all the heavy lifting — you just shake the jar once a day and let time work its magic. Raw honey rounds out the sharpness at the end, giving the finished tonic a mellow sweetness that balances the vinegar's punch without dulling it. Stored in the fridge, it keeps for up to six months, so one batch goes a long way.
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Learn more →Ingredients
16 servings
- ½ cup fresh horseradish root, peeled and finely grated
- ½ cup fresh ginger, peeled and finely grated
- ¼ cup fresh turmeric root, peeled and finely grated (or 2 tsp ground turmeric)
- 6 cloves garlic, thinly sliced
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1 tsp black peppercorns, lightly crushed
- ½ tsp cayenne pepper
- 2 cups raw apple cider vinegar (with the mother)
- 3–4 tbsp raw honey, to taste
- 1 sprig fresh rosemary (optional)
Instructions
- 1
Add the grated horseradish, grated ginger, grated turmeric, sliced garlic, lemon zest and juice, orange zest and juice, crushed black peppercorns, and cayenne to a clean 1-quart wide-mouth glass jar. Tuck in the rosemary sprig, if using.
- 2
Pour the apple cider vinegar over the solids, pressing them down gently so everything is submerged. The jar should be nearly full; if the solids are not covered, add a splash more vinegar.
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