Low Iodine Maple & Ginger Bone Broth Sippers
Warm, spiced, and deeply comforting, this sippable broth is the kind of thing you'll want to curl up with on a slow morning or a chilly evening. Fresh ginger and Ceylon cinnamon bring gentle heat and fragrance, while pure maple syrup adds just enough sweetness to balance the tang of apple cider vinegar — it's surprisingly complex for something so simple to make. Ground turmeric gives the whole cup a gorgeous golden hue and a subtle earthiness that makes every sip feel intentional. For anyone navigating a low-iodine protocol, this recipe is a natural fit — every ingredient is straightforward and free from the iodized salt, seafood, or dairy that can make warming drinks tricky to enjoy. Fine sea salt is used here instead of iodized table salt, which is a small but important swap that keeps things on track. The optional lemon juice at the end brightens everything up and is worth adding if you have it on hand. Strained smooth and poured into mugs, this is the kind of nourishing sipper that feels like a treat rather than a restriction.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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