Eosinophilic Esophagitis Friendly Vegan Mulled Cider
Warm, fragrant, and deeply comforting, this spiced cider is the kind of drink that makes a cold evening feel like a celebration. Apple cider simmers low and slow with cinnamon sticks, cloves, allspice, star anise, and fresh orange rounds until every sip is layered with cozy, complex flavor. A touch of maple syrup adds gentle sweetness without any refined sugars or additives that can sneak into store-bought spiced drinks. Managing eosinophilic esophagitis often means scrutinizing ingredient lists for common triggers, and this recipe keeps things beautifully simple — whole spices, real fruit, and nothing hidden. The whole spices are strained out before serving, so you get all the flavor with none of the texture concerns. Ladle it into mugs with a fresh cinnamon stick and an orange slice, and it looks as impressive as anything you'd order at a holiday market.
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Learn more →Ingredients
6 servings
- 6 cups apple cider
- 3 cinnamon sticks
- 6 whole cloves
- 6 whole allspice berries
- 1 tsp whole black peppercorns
- 1 star anise
- 1 orange, sliced into rounds
- 2 tbsp maple syrup
- ¼ tsp vanilla extract (optional)
For serving
- cinnamon sticks, for serving (optional)
- orange slices, for serving (optional)
Instructions
- 1
Combine the apple cider, cinnamon sticks, cloves, allspice berries, peppercorns, star anise, and orange rounds in a medium saucepan. Stir in the maple syrup.
- 2
Bring the cider to a gentle simmer over medium heat, then reduce the heat to low. Simmer uncovered for 20 minutes, until the cider is fragrant and deeply spiced.
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