Capsaicin Free Hot Honey-Cinnamon Apple Cider
Warm, spiced apple cider is one of autumn's greatest comforts, and this version delivers all that cozy depth without a single drop of hot sauce or chili heat. Many "hot honey" drinks lean on pepper-infused honey or cayenne for their kick, which can be a real problem for anyone sensitive to capsaicin — but here the warmth comes entirely from fresh ginger, whole cloves, and fragrant Ceylon cinnamon. Ceylon cinnamon is worth seeking out specifically; it's softer and more floral than the cassia variety, giving the drink a gentle, almost sweet spice that layers beautifully with the honey. Fresh apple cider (not juice) is the backbone, bringing a natural tartness and body that makes every sip feel substantial rather than thin. The slow, low-heat steeping method coaxes out every bit of flavor from the aromatics without boiling off the brightness of the cider. Strained smooth and sweetened to taste, it's the kind of drink you'll want to wrap both hands around on a cold evening — elegant enough for guests, easy enough for a quiet Tuesday night.
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Learn more →Ingredients
4 servings
- 4 cups fresh apple cider (not apple juice)
- 2 ceylon cinnamon sticks
- 1-inch piece fresh ginger, peeled and thinly sliced
- 4 whole cloves
- 3 tbsp honey, plus more to taste
- ¼ tsp ground ceylon cinnamon
For serving
- 1 medium apple, cored and thinly sliced, for serving (optional)
- 4 ceylon cinnamon sticks, for serving (optional)
Instructions
- 1
Combine the apple cider, Ceylon cinnamon sticks, sliced ginger, and whole cloves in a medium saucepan over medium heat. Warm, stirring occasionally, until the cider just begins to steam and small bubbles form around the edges, about 8–10 minutes — do not let it boil.
- 2
Reduce the heat to low and stir in the honey and ground Ceylon cinnamon. Continue to heat gently for 10 minutes, until the cider is fragrant and the honey is fully dissolved.
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