Eosinophilic Esophagitis Friendly Lemon Honey Hot Toddy
Warm, soothing, and genuinely comforting, this hot toddy is built from just a handful of clean, whole ingredients that come together in minutes. Managing eosinophilic esophagitis often means scrutinizing every label and second-guessing packaged drinks, so having a go-to recipe like this one — made entirely from scratch — is a real relief. Fresh ginger and Ceylon cinnamon are simmered low and slow to coax out their warmth, then strained away so the final drink is smooth and gentle on the throat. A squeeze of fresh lemon and a stir of raw honey round everything out with brightness and natural sweetness you can adjust to your own taste. Ceylon cinnamon is worth seeking out specifically, as it's a milder, more delicate variety than the common cassia kind. This is the kind of drink you'll want to curl up with on a cold evening, knowing exactly what went into every sip.
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Learn more →Ingredients
2 servings
- 2 cups water
- 1 ceylon cinnamon stick
- 1-inch piece fresh ginger, thinly sliced
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp raw honey, plus more to taste
For serving
- 2 thin lemon slices (optional)
- 2 ceylon cinnamon sticks, for serving (optional)
Instructions
- 1
Combine the water, Ceylon cinnamon stick, and ginger slices in a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to low and simmer for 3 minutes, until the liquid is fragrant and lightly golden.
- 2
Remove the saucepan from the heat and let the mixture steep for 3 minutes.
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