Let me just say, this Cinnamon Hawthorn Berry Brew is my official fall survival drink. It tastes like tart apple cider and spiced tea had a cozy little baby. <\/p>\n\n\n\n
Hawthorn berries have this wild apple cranberry kind of flavor that just hits different, and when you mix that with a cinnamon stick, ginger, and maple syrup, it becomes this warm hug in a mug. <\/p>\n\n\n\n
It makes my whole house smell like I have been baking something fancy even though I am literally just simmering berries and water.<\/p>\n\n\n\n\n\n
1 cup dried hawthorn berries or 1\/2 cup hawthorn berry powder 3 cups water 1\/4 cup maple syrup 1 cinnamon stick 1\/2 teaspoon ground ginger 1\/4 teaspoon ground allspice 2 tablespoons fresh lemon juice 2 ounces bourbon if you want to make it grown up 1 teaspoon vanilla extract Lemon slices or a few whole berries for garnish<\/p>\n\n\n\n
Why I Love These Ingredients<\/strong><\/h2>\n\n\n\n
Hawthorn gives that tart fruity depth, maple syrup smooths it out with this sweet earthy note, and cinnamon plus ginger brings that warm cozy spice. <\/p>\n\n\n\n
Allspice adds a little mystery since it tastes like cinnamon and clove had a meeting. Lemon juice perks everything up and vanilla kinda melts it all together. <\/p>\n\n\n\n
Bourbon is totally optional but it gives this oaky warmth that makes you feel like you are sipping next to a fireplace. <\/p>\n\n\n\n
Even if you are sitting on your couch under an old blanket.<\/p>\n\n\n\n
How I Make It<\/strong><\/h2>\n\n\n\n
I start by rinsing the hawthorn berries real quick under cold water just to make sure there is no dust on them. If I am using the powder, I skip that because it is already clean. <\/p>\n\n\n\n
Then I toss the berries or powder into a saucepan with water, maple syrup, cinnamon stick, ginger, and allspice. <\/p>\n\n\n\n
I give it a swirl and bring it to a slow boil. Once it starts bubbling, I turn it down and let it simmer for like 15 minutes. <\/p>\n\n\n\n
The smell at this point is unreal. It is like I live inside a cinnamon candle but in a good way.<\/p>\n\n\n\n
Once it looks deep red and the berries are soft, I take it off the heat and let it chill for a couple minutes. <\/p>\n\n\n\n
Then I strain it through a fine mesh strainer and press the berries to squeeze out every last drop. <\/p>\n\n\n\n<\/figure>\n\n\n\n
If I use powder, sometimes I skip straining or just do it through a tea strainer to catch any grit.<\/p>\n\n\n\n
Then I put the liquid back in the pan and stir in the lemon juice, vanilla, and bourbon if I am adding it. <\/p>\n\n\n\n<\/figure>\n\n\n\n
I warm it gently for a minute or two so everything blends. Do not let it boil again or it tastes flat.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Serving Time<\/strong><\/h2>\n\n\n\n
I pour it into mugs while it is still steaming and drop in a lemon slice or a little berry because it makes me feel extra. <\/p>\n\n\n\n
One sip and it is tart and warm and spicy all at once. It tastes like walking through the woods in October wearing a big cozy scarf.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Best Time to Drink It<\/strong><\/h2>\n\n\n\n
I love it in a heavy ceramic mug because it stays warm forever. <\/p>\n\n\n\n
It is perfect for book nights or when I am pretending I am on a homestead even though I live nowhere near one. It is also a fun Thanksgiving drink for people who are bored of apple cider.<\/p>\n\n\n\n
Leftovers if I Actually Have Any<\/strong><\/h2>\n\n\n\n<\/figure>\n\n\n\n
I let it cool and stick it in the fridge in a jar for up to four days. <\/p>\n\n\n\n
To reheat, I just warm it on the stove. Microwaving works but it always tastes slightly sadder that way. <\/p>\n\n\n\n
Sometimes I even blend it cold with yogurt and a banana for a breakfast smoothie. It sounds weird but it slaps.<\/p>\n\n\n\n
My Little Tips<\/strong><\/h2>\n\n\n\n
I usually buy hawthorn berries online from herbal shops. Powder works great if you do not feel like straining. <\/p>\n\n\n\n
If I want it more tart, I cut the maple syrup in half. If I skip the bourbon but still want depth, a splash of apple juice is perfect. <\/p>\n\n\n\n
And if the cinnamon is too strong one day, I just use half a stick. You can totally make the base ahead and just reheat with lemon and vanilla when you are ready to flex.<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"
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