Sweet Fire Tonic (with ginger, cayenne, turmeric & apple cider vinegar) - The First Messpin it!Sweet Fire Tonic (with ginger, cayenne, turmeric & apple cider vinegar) - The First Messpin it!
Not an emergency recipe for stuffing or pie today, nope. Just a spicy-sweet-tangy sipper to keep your immunity vibing and your stomach calm (perhaps after some feasting?). If you’re a last minute planner, all of my best holiday recipes from the blog’s archives are right over HERE.

I own a great juicer (this Omega one–affiliate link), but find myself using it in phases. It spends more time in the cupboard than I’d like to admit. Sometimes I get on a particular juice combination and I have to have it every day for a week or so. This recipe is proving to be one of those obsessions. I have a deep love for juices and smoothies. They always make me feel so vibrant and alive! But during this frigid time of year (that generally lasts until March), they can be a hard sell. It might go against a more raw food perspective on juicing and its benefits, but gently warming the juice is a great winter strategy for meeting in the middle of enjoyment, nourishment and, most importantly, not shivering your butt off. Not sure if I would recommend warming a green juice with kale cucumber etc. though 😬😬

If you’re already stocking your pantry for the holidays and you generally keep a few wholesome staples like apple cider vinegar and coconut oil around, you probably have everything you need to make this right now. The juice base here is fresh orange (you could definitely use clementine though), pineapple (I thawed frozen chunks), carrot, and ginger. After gently heating, the juice is blended up with turmeric, cayenne, apple cider vinegar, a teeny dab of coconut oil and honey/maple syrup (optional). The coconut oil is just to help with the turmeric absorption, but it also creates this lush texture–almost like the drink is slightly aerated?

I want you to know that if you don’t have a juicer, you could make this in a high speed blender too. Just chop everything up and place it in the blender container, add about a 1/2 cup of water (or more if necessary), blend on high for a minute, and then fine strain the juice before proceeding with the heating step. Easy!

Hoping I can persuade you all to keep this one in your back pocket as the holiday/Winter/common cold season ramps up. Even if you’re feeling perfectly well, it’s a lovely evening sip. Soothing and sharp/zingy at the same time. Anyway, sending all of my American friends wishes for peaceful gathering this week. Hugs to everyone else too ;)

Sweet Fire Tonic (with ginger, cayenne, turmeric & apple cider vinegar) - The First Messpin it!
Print the recipe here!
NOTES: This recipe can be made in a high speed blender if you don’t have a juicer. Simply chop the fruit and vegetables up and place them in the blender container, add about a 1/2 cup of water (or more if necessary), blend on high for a minute, and then fine strain the juice before proceeding with the heating step.
-If you have fresh turmeric roots around, feel free to juice a 2-inch piece of it rather than using the ground powder.
-I go for a hearty pinch of cayenne in this because I like to feel the heat :)

1 large orange, peeled and chopped
1 medium carrot, scrubbed and chopped
¼ cup diced pineapple (I used frozen and thawed chunks)
2-inch piece of ginger, peeled
1 teaspoon apple cider vinegar

½ teaspoon ground turmeric
pinch of cayenne pepper
½ teaspoon coconut oil
maple syrup or raw honey, to taste (optional)

Run the orange, carrot, pineapple, and ginger through a juicer.

Place the juice in a small saucepan. Place the saucepan over medium-low heat, and slowly bring the juice up to the faintest simmer.

From here, you can either vigorously whisk in the apple cider vinegar, turmeric, cayenne, coconut oil, and sweetener OR transfer the warmed juice to an upright blender to combine with the remaining ingredients.

Serve the sweet fire tonic warm.

  • Lucy Hope22/11/2017 - 9:41 am

    Just recently subscribed to this blog and am so glad I did because this recipe is right up my street. Will be making it in the coming days! May I ask where you bought your measuring cups and spoons?ReplyCancel

    • Laura22/11/2017 - 10:10 am

      They were lucky finds at HomeSense! (Home Goods in the US/elsewhere) I don’t think they even had a brand attached to them or anything. Sorry I can’t be more helpful on that one.

  • Abby @ Heart of a Baker22/11/2017 - 10:05 am

    Considering allll the sickness and foods and things coming up in jthe next few weeks, I’m SO here for this tonic!!ReplyCancel

  • Tegan Thompson22/11/2017 - 1:18 pm

    This is perfect for winter! My fire tonic is straight savory and not a treat to gulp down. Do you know how long the shelf life is with this? Happy Thanksgiving!ReplyCancel

    • Laura22/11/2017 - 1:32 pm

      If you keep it in a container where the juice can go right up to the lid (minimizing the oxygen exposure), I’d say you could keep it in your fridge for 3-4 days. I’d leave the coconut oil out if you’re bottling it though, and then just add it when you’re heating the juice up.

  • Sarah | Well and Full22/11/2017 - 2:51 pm

    I’m very hot and cold with my juicer too. I went through a phase last holiday season where I juiced EVERYTHING and now I’m not even sure where my juicer is… welp. Honestly, I would love this as a smoothie with a healthy dose of coconut water. I’m so down on that ginger+cayenne train!! Cheers, Laura! :)ReplyCancel

  • Genevieve M22/11/2017 - 5:57 pm

    OMWord!! This was seriously delish and a great way to warm up on a blustery day.ReplyCancel

  • I can’t wait to make this as my post Thanksgiving refresher – thanks!!ReplyCancel

  • Sloane B23/11/2017 - 8:25 pm

    Drinking this warming beverage right now. I took your advice and didn’t mess around with the cayenne pepper – I can feel my muscles warm up and relax. Thanks for the awesome recipe!ReplyCancel

  • Nina K26/11/2017 - 11:16 am

    I love the idea of warming up the juice, adding spices and coconut oil as a solution to juicing in the winter – a cold glass is not what I want on a winter morning! The coconut oil adds the vitamin absorption as well, and apple cider is a great stomach soother. Thank you the recipe! I messed with it by removing pineapple and adding a beet :)ReplyCancel

  • Lily27/11/2017 - 8:42 pm

    Wonderful. Don’t forget to add cracked black pepper to this and all your turmeric concoctions — it’s necessary for the bioavailability of turmeric’s nutritional benefits.ReplyCancel

  • McKel Hill, Nutrition Stripped28/11/2017 - 12:31 pm

    This sounds excellent. You can’t beat the zing of fresh ginger when paired with turmeric, apple cider vinegar, and juicy orange. File this recipe under healing, refreshing and revitalizing!ReplyCancel

  • Sophie01/12/2017 - 10:17 pm

    This sweet fire ROCKS, dude. I made it via blender + cheesecloth. So good. I felt like I was punched in the face by the ginger, which is just the way I like it.ReplyCancel

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