Capsaicin Free Spiced Apple Cider with Ceylon Cinnamon & Ginger
Warm, fragrant, and deeply comforting, this spiced apple cider is the kind of drink that makes a cold evening feel instantly cozier. Fresh-pressed apple cider gets a long, slow simmer with Ceylon cinnamon sticks, fresh ginger, ground turmeric, and bay leaves — building layers of flavor that feel festive without any heat or burn. Ceylon cinnamon is a gentler, more delicate variety than the common cassia kind, and it pairs beautifully with the brightness of ginger and the earthy warmth of turmeric. A touch of pure maple syrup rounds everything out, letting you dial the sweetness up or down to your liking. For anyone who loves mulled or spiced drinks but needs to avoid capsaicin entirely, this recipe is a genuine find — every ingredient is naturally free of hot peppers or pepper-derived compounds, so there's nothing to second-guess. Straining out the solids at the end leaves you with a silky, clear cup that looks just as good as it tastes. Ladle it into your favorite mug and let it do its thing.
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Learn more →Ingredients
4 servings
- 4 cups fresh-pressed apple cider (unfiltered, no added sugar or preservatives)
- 2 ceylon cinnamon sticks
- 1-inch piece fresh ginger, peeled and thinly sliced
- ¼ tsp ground turmeric
- 3 whole dried bay leaves
- 1 tbsp pure maple syrup, plus more to taste
- 1 medium apple, cored and thinly sliced (optional)
Instructions
- 1
Combine the apple cider, Ceylon cinnamon sticks, ginger slices, turmeric, bay leaves, and apple slices (if using) in a medium saucepan over medium heat. Stir in the maple syrup.
- 2
Bring the cider to a gentle simmer, then reduce the heat to medium-low and simmer uncovered for 15–20 minutes, until the cider is fragrant and the spice flavors are fully infused.
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