Wellness Fire Cider Mocktail

I’ve always loved the incredible health benefits of fire cider, but let’s be honest—taking a straight shot can be pretty intense!

I wanted to create a way to enjoy all that spicy, immune-boosting goodness in a more gentle and delicious form.

This mocktail is the perfect solution. It’s a vibrant, refreshing, and genuinely tasty drink that makes feeling good a real treat.

What Kind of Apple Cider Vinegar Should I Use?

For fire cider, you’ll want to use raw, unfiltered apple cider vinegar with “the mother” – that cloudy, stringy stuff you see floating around in the bottle. This type of vinegar contains beneficial enzymes and probiotics that make your fire cider more potent and effective. Bragg’s is a popular brand you can find at most grocery stores, but any organic, unfiltered variety will work great. Avoid the clear, filtered apple cider vinegar since it’s been processed and won’t give you the same health benefits. The raw version might cost a bit more, but it’s worth it for this recipe since the vinegar is doing most of the heavy lifting in extracting all those good nutrients from your ingredients.

Options for Substitutions

This fire cider recipe is pretty forgiving when it comes to swaps, though some ingredients are key to getting that signature kick:

• Apple cider vinegar: This is the base of fire cider, so don’t substitute this one. The acidity and flavor profile are essential for the traditional taste and preservation.
• Fresh ginger: If you can’t find fresh ginger, you can use 2 tablespoons of ground ginger powder, but fresh really gives the best flavor and heat.
• Horseradish root: Dried horseradish can be swapped with 2 tablespoons of prepared horseradish from a jar, but add it at the very end since it’s already processed.
• Jalapeno peppers: Feel free to use serrano peppers for more heat, or bell peppers if you want to tone down the spice. You can also adjust the quantity based on your heat tolerance.
• Fresh turmeric: Ground turmeric works fine here – just use 1 teaspoon instead of the tablespoon of fresh. Your mocktail might be a bit more yellow, but that’s totally fine.
• Star anise: If you don’t have star anise, you can skip it or substitute with a pinch of ground anise or fennel seeds for a similar licorice note.
• Honey or maple syrup: These are interchangeable based on your preference. Agave nectar also works well if you’re looking for another natural sweetener option.

Watch Out for These Mistakes While Making

The biggest mistake when making fire cider is not straining it properly after the infusion period, which can leave you with bits of herbs and spices floating in your mocktail – use a fine mesh strainer or cheesecloth to get a smooth, clear liquid.

Another common error is adding the honey or maple syrup too early in the process, as the sweetener should only be mixed in after straining to avoid any fermentation issues and to better control the final taste.

Be careful not to over-handle the jalapenos without gloves, and remember that the heat level can vary greatly between peppers, so start with less and add more to taste during your final mixing.

For the best flavor balance, let your fire cider infuse for at least 2-4 weeks in a cool, dark place, shaking it daily to help extract all those powerful ingredients – patience really pays off with this recipe.

What to Serve With Fire Cider Mocktail?

This spicy, tangy mocktail is perfect as a health shot or wellness drink, so it pairs really well with light, fresh foods that won’t compete with its bold flavors. Try serving it alongside a cheese and charcuterie board with crackers, since the fire cider’s acidity cuts through rich cheeses beautifully. It also makes a great accompaniment to brunch dishes like avocado toast, scrambled eggs, or a fresh fruit salad. Since fire cider is often enjoyed for its immune-boosting properties, consider pairing it with other healthy options like a green smoothie bowl or some homemade granola with yogurt.

Storage Instructions

Store: Your fire cider mocktail concentrate will keep in the refrigerator for up to 6 months in a glass jar with a tight-fitting lid. The vinegar acts as a natural preservative, so it actually gets better with time as all those flavors meld together. Just give it a good shake before using since the ingredients tend to settle.

Make Ahead: This is definitely a make-ahead recipe that benefits from patience! Let your fire cider sit for at least 2-4 weeks before straining to get the most potent flavor. I like to make a big batch at the beginning of cold season so it’s ready when I need it most.

Serve: When you’re ready to enjoy your mocktail, strain out all the solids and mix 1-2 tablespoons of the fire cider with sparkling water, ginger ale, or your favorite mixer. You can adjust the amount based on how spicy you like it – start with less and add more to taste!

Preparation Time	20-30 minutes
Cooking Time	0 minutes
Total Time	2-4 weeks
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 3-5 g
• Fat: 0-2 g
• Carbohydrates: 90-100 g

Ingredients

For the infusion base:

• 1 cup organic apple cider vinegar (with the mother, like Bragg’s)
• 4 whole star anise
• 1 tbsp grated fresh turmeric
• Zest and juice from 1 lemon
• 1 orange, diced
• 1/4 cup dried horseradish (I use Frontier Co-op)
• 1 small carrot, thinly sliced
• Pinch salt
• 1/4 cup grated ginger (freshly grated for best flavor)
• 1 tsp brown mustard seeds
• 10 garlic cloves, chopped
• 1 brown onion (chopped into 1-inch pieces)
• 1 tsp whole peppercorns
• 2 jalapeños, sliced
• 2 tbsp fresh rosemary, chopped

For finishing:

• 1/4 cup raw honey

Step 1: Prepare and Layer the Fresh Ingredients in the Jar

• 1 brown onion, chopped
• 1 small carrot, thinly sliced
• 2 jalapeños, sliced
• 10 garlic cloves, chopped
• 1/4 cup freshly grated ginger
• 1/4 cup dried horseradish
• 1 tbsp grated fresh turmeric

Start by thoroughly washing and drying a 1-litre wide-mouth glass jar with a tight-fitting lid.

Begin layering the prepared ingredients in the jar, starting with the chopped brown onion, thinly sliced carrot, sliced jalapeños, and chopped garlic.

Next, add the freshly grated ginger, dried horseradish, and grated turmeric.

Use a cocktail muddler to gently tamp down and compress the ingredients so they fit snugly in the jar, allowing space for more layers to come.

Step 2: Add Remaining Flavoring Ingredients and Compress

• 1 orange, diced
• 2 tbsp fresh rosemary, chopped
• 1 tsp brown mustard seeds
• 1 tsp whole peppercorns
• 4 whole star anise
• pinch salt
• zest and juice from 1 lemon

Layer the diced orange, chopped fresh rosemary, brown mustard seeds, whole peppercorns, whole star anise, a pinch of salt, and the lemon zest and juice into the jar with the other ingredients.

Continue to tamp down all the ingredients gently with the muddler to get rid of any air pockets.

This ensures that all the flavors will fully infuse into the vinegar and that the jar is tightly packed.

Step 3: Add Apple Cider Vinegar and Seal the Jar

• 1 cup organic apple cider vinegar (about 8.5 fl oz)

Slowly pour the organic apple cider vinegar over all the tamped and layered ingredients, ensuring it fills every crevice and completely submerges all solids.

Top up the jar if needed with additional apple cider vinegar to eliminate air gaps, then use the muddler again to compress the ingredients.

Close the jar tightly with its lid.

I always make sure the contents are fully covered by the vinegar to prevent any spoilage during fermentation.

Step 4: Ferment the Fire Cider

Set the sealed jar in a cool, dark place in your kitchen.

Let it steep for at least 2 weeks (and up to 4 weeks for a more intense flavor).

Every day, gently shake the jar, turning it around and upside down so that the vinegar circulates through the ingredients.

This daily agitation helps ensure steady extraction and even infusion of flavors.

Step 5: Strain and Sweeten the Fire Cider

• 1/4 cup raw honey or pure maple syrup

After at least 2 weeks, open the jar and strain the infused cider through a fine mesh strainer or cheesecloth into a clean jug, discarding the solids.

Add the raw honey or pure maple syrup to the strained fire cider and stir well to combine.

Taste and add more sweetener if desired.

I like to taste here and adjust the sweetness to balance the heat and acidity.

Bottle the finished fire cider in a clean glass jar or bottle and store in a cool, dark place.

Use within the next few weeks for the best flavor and benefit.