Nutmeg Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and alive with the brightness of fresh ginger and scallions, this sipping broth is the kind of thing you'll want to curl up with on a cold afternoon. The base is rich bone broth infused with smashed garlic, turmeric, and a splash of coconut aminos for a subtle umami depth that feels both nourishing and genuinely craveable. A touch of apple cider vinegar rounds everything out without overpowering the clean, aromatic flavors. For anyone avoiding warm spices like nutmeg ā which sneaks into a surprising number of broths, soups, and spice blends ā this recipe keeps things completely clear by relying on ginger, turmeric, and alliums to do all the heavy lifting. The process is simple: bloom the aromatics in coconut oil, simmer everything low and slow, then strain into mugs for a silky, restaurant-worthy sipper. Garnished with fresh scallion greens and a thin coin of ginger, it looks as good as it tastes. This is the kind of recipe that makes you wonder why you ever reached for a store-bought broth packet in the first place.
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Learn more āIngredients
4 servings
- 4 cups bone broth
- 1 tbsp fresh ginger, peeled and thinly sliced
- 4 scallions, cut into 2-inch pieces
- 2 cloves garlic, smashed
- Ā½ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- Ā½ tsp sea salt, or to taste
- 1 tsp coconut oil
For serving
- 2 tbsp fresh scallion greens, thinly sliced (optional)
- 4 thin slices fresh ginger (optional)
Instructions
- 1
Heat the coconut oil in a medium saucepan over medium heat until shimmering. Add the smashed garlic and sliced ginger and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 2 minutes.
- 2
Add the scallion pieces and cook, stirring, until softened and bright green, about 1 minute.
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