Cashew Free Fresh Mint Spiced Apple Cider
There is something deeply comforting about a mug of spiced cider that smells like autumn and a fresh garden at the same time. This version layers Ceylon cinnamon, whole cloves, fresh ginger, and a touch of turmeric into unfiltered apple cider, then finishes with a generous handful of fresh mint that blooms into something floral and unexpected. The result is warming and complex without being heavy — exactly what you want when the temperature drops. Honey is stirred in at the end, so you can dial the sweetness up or down to suit your mood. Every single ingredient here is straightforward and naturally free from tree nuts of any kind, so there is no label-scanning or substitution stress involved. The slow, gentle simmer keeps the flavors bright rather than muddy, and straining everything through a fine-mesh sieve gives you a beautifully clear, glossy cup. A thin apple slice and a sprig of fresh mint on top make it feel like something you would order at a cozy café — except you made it yourself.
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Learn more →Ingredients
4 servings
- 4 cups fresh-pressed apple cider (unfiltered)
- ½ cup fresh mint leaves, loosely packed
- 1 ceylon cinnamon stick
- 1 inch fresh ginger, peeled and thinly sliced
- ¼ tsp ground turmeric
- 3 whole cloves
- 1–2 tbsp honey, to taste
For serving
- 4 thin apple slices, for serving (optional)
- 4 small fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the apple cider, Ceylon cinnamon stick, sliced ginger, ground turmeric, and whole cloves in a medium saucepan over medium heat. Warm, stirring once or twice, until the cider just begins to steam and small bubbles form around the edges, about 8–10 minutes — do not bring to a full boil.
- 2
Reduce the heat to low, add the fresh mint leaves, and stir to submerge them. Simmer gently for 8 minutes, until the cider is fragrant and the mint has turned a deep, slightly wilted green.
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