Apple cider vinegar has gone from humble pantry staple to celeb-approved super shot: Even Jennifer Aniston and Hilary Duff have been known to knock it back daily because of its ability to boost immunity, help digestion, and squelch sugar cravings—just a few of the many benefits.
There’s just one problem: it doesn’t exactly taste great doing down. (Few shots do, right?) Fortunately, Gregory Zamfotis, owner of NYC’s uber-popular Gregory’s Coffee chain found a way to transform it from mouth-puckering to delicious.
“The black tea has a bitter profile, which acts as a natural counter-balance to sour flavors in the vinegar.”
The cafe’s latest menu item is a black tea spiked with an apple cider vinegar infusion, punnily named “My Cousin Vinny. Zamfotis was inspired to create the drink after his son was born with GI issues, which transformed his family’s eating habits. He researched alternative foods and followed health-focused websites for inspiration. “My wife and I couldn’t help but notice all the health benefits of apple cider vinegar, especially concerning acid reflux, which both my son and I suffer from,” says Zamfotis. “After seeing all the potential of ACV, we couldn’t wait to incorporate it into the stores.”
A big batch of the spiced ACV mixture will keep in the fridge for about five days—perfect for those busy mornings when even making coffee seems like too much work. Then, you simply add a splash of it to your morning cup of black tea. “We wanted to find thoughtful ingredients that played well with the unique flavor of the ACV,” says Zamfotis. “The black tea has a bitter profile, which acts as a natural counter-balance to sour flavors in the vinegar.”
If you don’t live near a Gregory’s Coffee, you can make your own at home following the recipe below.
Gregory Coffee’s ACV Black Tea
1. In a small pot, combine the water, allspice, cardamom, clove, and cinnamon bark. Bring to a boil and simmer for five minutes. Strain out the spices and discard; mix infused water with apple cider vinegar, honey and lemon juice.
2. To serve, brew a cup of english breakfast tea, leaving an inch of room at the top. Add the pre-batched mix.
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