Cinnamon Hawthorn Berry Brew

This post may contain affiliate links. Please read my disclosure policy .

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.

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.

It makes my whole house smell like I have been baking something fancy even though I am literally just simmering berries and water.

Ingredients

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

Why I Love These Ingredients

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.

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.

Bourbon is totally optional but it gives this oaky warmth that makes you feel like you are sipping next to a fireplace.

Even if you are sitting on your couch under an old blanket.

How I Make It

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.

Then I toss the berries or powder into a saucepan with water, maple syrup, cinnamon stick, ginger, and allspice.

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.

The smell at this point is unreal. It is like I live inside a cinnamon candle but in a good way.

Once it looks deep red and the berries are soft, I take it off the heat and let it chill for a couple minutes.

Then I strain it through a fine mesh strainer and press the berries to squeeze out every last drop.

If I use powder, sometimes I skip straining or just do it through a tea strainer to catch any grit.

Then I put the liquid back in the pan and stir in the lemon juice, vanilla, and bourbon if I am adding it.

I warm it gently for a minute or two so everything blends. Do not let it boil again or it tastes flat.

Serving Time

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.

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.

Best Time to Drink It

I love it in a heavy ceramic mug because it stays warm forever.

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.

Leftovers if I Actually Have Any

I let it cool and stick it in the fridge in a jar for up to four days.

To reheat, I just warm it on the stove. Microwaving works but it always tastes slightly sadder that way.

Sometimes I even blend it cold with yogurt and a banana for a breakfast smoothie. It sounds weird but it slaps.

My Little Tips

I usually buy hawthorn berries online from herbal shops. Powder works great if you do not feel like straining.

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.

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.