Eosinophilic Esophagitis Friendly Fresh Mint Spiced Apple Cider
Warm, fragrant, and deeply comforting, this spiced apple cider is the kind of drink that makes a cold afternoon feel like a treat rather than a chore. Unfiltered apple cider gets a long, gentle simmer with Ceylon cinnamon, fresh ginger, turmeric, and cloves before fresh mint leaves are stirred in to add a bright, cooling lift that balances all that earthy warmth. Every ingredient here is straightforward and whole, which matters enormously when you're managing a condition that demands careful attention to what goes into your food. There are no citrus additions, no artificial flavors, and no dairy — just clean, recognizable components that work together beautifully. The honey goes in off the heat so you can dial the sweetness exactly where you want it, and straining everything through a fine-mesh sieve means the finished drink is silky smooth with zero irritating bits. Garnished with a thin apple slice and a sprig of fresh mint, it looks as lovely as it tastes — and it's genuinely easy enough to make on a weeknight.
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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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