Chicken Free Maple & Ginger Bone Broth Sippers
Warm, spiced, and quietly restorative, this mug of simmered broth is the kind of thing you'll want to reach for on cold mornings or whenever you need a moment to slow down. The combination of fresh ginger, turmeric, and Ceylon cinnamon gives it a deeply aromatic quality that feels almost medicinal — in the best possible way. Pure maple syrup adds just enough sweetness to round out the earthiness, while a splash of apple cider vinegar keeps everything bright and balanced. For anyone avoiding poultry-based products, the key here is simply choosing a beef or other non-chicken bone broth, which makes this recipe completely straightforward to adapt without any guesswork. The whole thing comes together in under ten minutes on the stovetop, strained smooth and poured straight into your favorite mug. A squeeze of fresh lemon at the end is optional but genuinely worth it — it lifts all those warm spice notes and makes the whole drink feel a little more alive.
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Learn more →Ingredients
2 servings
- 2 cups bone broth
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ⅛ tsp ceylon cinnamon
- ¼ tsp fine sea salt, or to taste
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Combine the bone broth, maple syrup, apple cider vinegar, grated ginger, turmeric, and Ceylon cinnamon in a small saucepan over medium heat. Warm, stirring occasionally, until steaming and just beginning to simmer at the edges, about 5–7 minutes — do not bring to a full boil.
- 2
Reduce the heat to low and simmer gently for 3 minutes, stirring once or twice, until the spices are fully integrated and the broth smells fragrant.
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