Paraben Free Maple & Ginger Bone Broth Sippers
Warm, deeply savory, and laced with just enough sweetness, this spiced broth sipper is the kind of drink that feels like a reset button in a mug. Fresh ginger and Ceylon cinnamon give it a gentle heat and complexity, while pure maple syrup rounds out the edges without tipping it into dessert territory. A splash of apple cider vinegar adds brightness that keeps the whole thing from feeling heavy, and the ground turmeric brings that gorgeous golden hue along with its earthy depth. Parabens are synthetic preservatives that sneak into far more products than most people realize, and that includes flavored drinks, packaged broths, and spice blends with added fillers. This recipe keeps things clean by leaning on whole, recognizable ingredients — nothing processed, nothing with a label worth scrutinizing. You control every element from the broth to the finishing squeeze of lemon, so there's no guesswork involved. The technique is simple but intentional: a gentle warm-through rather than a hard boil preserves the volatile aromatics in the ginger and cinnamon, so the flavor stays bright and layered rather than flat. Straining through a fine-mesh sieve at the end gives you a silky, smooth sip with all the warmth and none of the fibrous texture. It comes together quickly and is just as good as a morning ritual as it is a cozy evening wind-down.
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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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