Eosinophilic Esophagitis Friendly Spiced Mulled Apple Cider
Warm, fragrant, and deeply comforting, this spiced apple cider is the kind of drink that makes a cold evening feel instantly cozier. Fresh apple cider gets a long, slow simmer with Ceylon cinnamon, ginger, cardamom, and cloves until every sip is rich with layered spice. A touch of pure maple syrup rounds out the sweetness without relying on anything processed or artificially flavored ā just clean, whole ingredients from start to finish. For anyone managing eosinophilic esophagitis, store-bought flavored drinks and spiced blends can be a minefield of trigger ingredients and vague "natural flavors," so making this at home puts you fully in control. Every ingredient here is straightforward and easy to verify, which takes a lot of the guesswork out of enjoying a seasonal treat. The whole spices are strained out before serving, so you get all that beautiful infused flavor without any texture concerns. Garnish with a fresh apple slice and an extra cinnamon stick if you want to make it feel a little special.
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Learn more āIngredients
4 servings
- 4 cups fresh apple cider (not fermented or hard cider)
- 2 ceylon cinnamon sticks
- 1-inch piece fresh ginger, peeled and thinly sliced
- 4 whole green cardamom pods, lightly crushed
- 3 whole cloves
- 1 tbsp pure maple syrup, or more to taste
For serving
- 2 fresh apple slices, for serving (optional)
- 1 ceylon cinnamon stick, for serving (optional)
Instructions
- 1
Combine the apple cider, Ceylon cinnamon sticks, ginger slices, cardamom pods, and cloves in a medium saucepan over medium heat. Warm until the cider just begins to steam and small bubbles form at the edges, about 5 minutes ā do not let it boil.
- 2
Reduce the heat to low and simmer gently, uncovered, for 20 minutes, until the cider is deeply fragrant and the spices have fully infused.
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