Eosinophilic Esophagitis Friendly Ginger & Turmeric Bone Broth Tonic
Warm, golden, and deeply soothing, this broth tonic is the kind of thing you'll want to curl up with on a slow morning or a rough evening. Bone broth forms the nourishing base, infused low and slow with fresh ginger, turmeric, and garlic until every sip is fragrant and layered with gentle heat. A splash of apple cider vinegar and a pinch of Ceylon cinnamon round out the flavor in a way that feels almost medicinal — in the best possible sense. For anyone managing eosinophilic esophagitis, finding warm drinks and comforting sips that don't trigger symptoms can feel like a constant puzzle. This tonic keeps things clean and intentional, leaning on whole, minimally processed ingredients with no dairy, no grains, and no common allergens hiding in the mix. The optional honey and lemon juice let you dial in sweetness and brightness to your own tolerance without committing to either. Straining out the solids before serving also means a smooth, easy-to-swallow liquid that's gentle from the first sip to the last.
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Learn more →Ingredients
2 servings
- 2 cups bone broth
- 1 tbsp fresh ginger, peeled and thinly sliced
- 1 tsp fresh turmeric, peeled and thinly sliced
- 1 clove garlic, smashed
- 1 tsp apple cider vinegar
- ¼ tsp ground ceylon cinnamon
- 1 tsp honey (optional)
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Combine the bone broth, ginger, turmeric, and garlic in a small saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to low and cook for 8 minutes, until the broth is fragrant and the ginger and turmeric have fully infused.
- 2
Remove from the heat and stir in the apple cider vinegar and Ceylon cinnamon. Add the honey and lemon juice, if using.
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