Eosinophilic Esophagitis Friendly Spiced Apple Cider
Warm, fragrant, and deeply comforting, this spiced apple cider is the kind of drink that makes a cold evening feel instantly cozier. Unfiltered apple cider gets a slow, gentle infusion of Ceylon cinnamon, fresh ginger, turmeric, and cloves — then a finishing touch of maple syrup and bright lemon juice rounds everything out beautifully. Managing eosinophilic esophagitis often means scrutinizing every ingredient label and avoiding common trigger foods, and this recipe keeps things refreshingly straightforward with a short list of whole, recognizable ingredients. There are no dairy, wheat, soy, or egg products hiding anywhere in the pot — just real fruit and spice doing all the work. The low-and-slow simmer draws out maximum flavor without boiling off the delicate notes, and straining out the solids means every sip is silky smooth — a welcome detail for anyone dealing with esophageal sensitivity. A fresh apple slice and a cinnamon stick make it feel like something you'd pay good money for at a café, but it comes together in your own kitchen with total control over what goes in. This one is a keeper for chilly weeknights, holiday gatherings, or any time you want something warming and safe that genuinely tastes special.
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Learn more →Ingredients
4 servings
- 4 cups fresh apple cider (unfiltered)
- 2 ceylon cinnamon sticks
- 1-inch piece fresh ginger, thinly sliced
- ½ tsp ground turmeric
- 4 whole cloves
- 1 tbsp maple syrup
- 1 tbsp fresh lemon juice
For serving
- 4 ceylon cinnamon sticks, for serving (optional)
- 4 thin apple slices, for serving (optional)
Instructions
- 1
Combine the apple cider, Ceylon cinnamon sticks, ginger slices, turmeric, and whole cloves in a medium saucepan over medium heat. Warm, stirring once or twice, until the cider just begins to steam and small bubbles form at the edges, about 8–10 minutes — do not let it boil.
- 2
Reduce the heat to low and simmer gently for 10 minutes, until the cider is fragrant and deeply spiced.
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