The Story Behind My Cinnamon-Spiced Orange & Thyme Mocktail
Alright, gather round—for real, I have to chat about this zingy, cozy mocktail that somehow became my accidental signature at family BBQs. So, the first time I mixed this up, it was actually because we’d run out of lemonade and the only citrus in the house was a sad bag of oranges (you know the kind, a bit soft but not quite pensioners). Anyway, I found some limp thyme in the fridge and, on a whim, chucked in a cinnamon stick. I thought it’d be weird. It was not weird. It was delicious. My cousin Neal still asks for it every single time he visits (and then tries to make a fancier version, but nah, this is the one).
Why You’ll Love This (Or At Least, Why I Do)
I make this when I want something special that doesn’t require a PhD in mixology. My family goes absolutely bananas for it. The cinnamon gives it a warm hug in winter, but the orange and thyme keep it super refreshing in the summer—go figure! Sometimes, I make a pitcher, and sometimes people get grumpy when I don’t double it (I’ve learned). If you’re over boring soft drinks or, honestly, just bored full stop, this brightens up a random Tuesday. Trust me, even the die-hard soda fans in my house pause for this one. If I ever skip the cinnamon, though, everyone notices and they’re much too vocal about it.
Ingredients: Use What You’ve Got
- 2 large oranges, juiced (I’ve used satsumas when the fruit bowl is sketchy—still works. My aunt swears by blood oranges, but I’ve never bothered!)
- 1 tablespoon runny honey (maple syrup if you’re vegan or just out of honey—more often the case at my place)
- 1 fresh cinnamon stick (don’t stress if you’ve only got ground—about 1/4 teaspoon does, just strain well)
- 2–3 sprigs fresh thyme (dried’s okay, but half as much. The taste isn’t quite the same but I won’t tell anyone)
- 200ml sparkling water (Flat tap water works too. Or lemonade, if you’re feeling extra-fizzy)
- Ice cubes, as many as you fancy
- Optional: a squeeze of lemon or a dash of orange bitters if you want some extra oomph! (Not a must—just sometimes nice)
How I Throw It Together (Roughly…)
- Juice your oranges right into a jug or pitcher. (I’ve used my hands when I couldn’t find the juicer. Messy, but kind of fun?)
- Add the honey and the cinnamon stick. Give it a good swirl. You want the honey to disappear (or mostly hide; it never fully does for me). Here’s where I usually have a quick taste. Sometimes it seems a little too sweet now, but after adding everything else, it sorts itself out.
- Toss in your thyme sprigs and gently muddle—a posh way of saying bash them a bit with a spoon so the oils come out. If you forget this step (happened), it’s still tasty, just not “wow” tasty.
- Pour in the sparkling water. I like to go slow so it doesn’t foam over everywhere, but who am I kidding? It usually does. Oh, and throw in ice. Loads of it.
- Stir it all together, let it sit for five (or more) minutes if you can handle waiting—that’s when the cinnamon does it’s magic.
- Sip. Adjust. Sometimes I throw in that squeeze of lemon if it’s a bit too sweet, or just drink it as is because, really, who’s judging?
Notes—AKA, What I’ve Messed Up (So You Don’t Have To)
- If you add the honey to cold juice, it sometimes clumps. Actually, it’s easier if you just nuke the honey in the microwave for ten seconds first. Game changer!
- Forgotten thyme? I’ve subbed rosemary (it’s…okay. Not my favourite, but some folks liked it).
- Ground cinnamon makes it cloudy, but the flavour is there—just strain it with a tea strainer at the end if you’re a neat freak (which…I’m not).
Variations: My Experiments (And Mild Regrets)
- I sometimes swap one orange for a whole grapefruit for a tangier vibe. People either love it or make faces, but my mum raves about it.
- Once, I tried basil instead of thyme—not my best idea. Very salad-y. Wouldn’t recommend unless you’re adventurous (or bored and have run out of thyme).
- Lime instead of lemon is a winner. Actually, add both for a citrus bomb!
Do You Need Fancy Gear?
I have a proper citrus juicer now, but for ages I used a fork and squeezed by hand. Works just fine! Also, don’t have a muddler? No one does. Back of a wooden spoon or handle of a butter knife—sorted.
How Does It Keep?
Store leftovers in a jar (with the lid on, please), in the fridge. It’ll taste fresh for about a day, but honestly, in my house it never lasts more than an afternoon. The thyme gets a bit strong if it sits overnight, but nothing tragic.
How I Like to Serve This (And My Weird Little Traditions)
I love to serve this in tall glasses from the freezer (if you’ve time to chill them—which I rarely remember). Sometimes I stick a tiny sprig of thyme on top, just for the look. If I’m feeling extra, a cinnamon stick in each glass is a posh touch, but let’s be honest, who has infinite cinnamon sticks?
Pro-Tips (All Earned the Hard Way)
- Don’t rush the muddling—once I only did a quick stir and wondered why it tasted flat. Give the thyme time!
- I once tried shaking the whole lot in a jar with ice—looked posh but fizz went everywhere. Use a pitcher, trust me.
- Try to strain ground cinnamon if you use it—otherwise it clings to your teeth a bit. Not a pleasant grin for the family photo, trust me.
Really Real FAQ
Do I have to use fresh oranges?
Technically no. I’ve used that not-from-concentrate orange juice from the shop loads of times. Fresh is zingier, but either works.
Can I make this ahead?
Honestly, it tastes best fresh but you can mix the orange, honey, and thyme ahead (leave out the sparkling water and ice till later though, or it goes kind of limp).
Does it pair with food?
Yeah! Tastes ace with little cheesy snacks or salty crisps. Or you could get fancy and try these other orange-thyme combo ideas I stumbled on. I even served it once with toasted nuts—surprisingly worked!
What’s the deal with honey—can I make it vegan?
You surely can. Maple, agave, or even a not-too-strong sugar syrup. I’ve done them all depending on what’s in the cupboard.
Will kids like this?
All the kids in my family fight over the fancy glasses, but if you want less herb, just halve the thyme and they’ll probably drink it faster than you can pour.
Looking for more ideas?
Check out these mocktail recipes at BBC Good Food. Not that I’m cheating, but sometimes I need a new trick too.
Oh, quick detour—I once tried adding a splash of pomegranate cordial to this and ended up making such a mess (the bottle top exploded—don’t ask), but the colour was wild. Maybe one for another day!
Ingredients
- 2 cups fresh orange juice
- 1/2 cup water
- 2 tablespoons honey
- 2 cinnamon sticks
- 8-10 fresh thyme sprigs, plus more for garnish
- 1 tablespoon lemon juice
- 1/2 teaspoon orange zest
- 1 cup sparkling water
- Ice cubes
Instructions
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1In a small saucepan, combine water, honey, cinnamon sticks, and thyme sprigs. Bring to a gentle simmer over medium heat for 3–5 minutes to infuse flavors. Remove from heat and let cool slightly.
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2Strain the infused syrup into a pitcher, discarding the solids.
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3Add fresh orange juice, lemon juice, and orange zest to the pitcher. Stir well to combine.
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4Fill glasses with ice cubes. Pour the orange-thyme mixture over the ice, filling each glass about two-thirds full.
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5Top with sparkling water and gently stir. Garnish with additional thyme sprigs and orange slices if desired. Serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
80cal
Protein:
1 gg
Fat:
0 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
20 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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