Ethical SpitFire Cider & the Hot Toddy Playlist

My experience as a black woman in America is nuanced. I have family from the Northern Amazon as well as mixture of English and Black Seminole heritage. Over the course of my life I’ve identified with different languages and moved towards identifying with one way over another. In one of my past blog posts, I speak about chai tea being a redundant name for what my East Indian friend calls, Masala Chai. The act of renaming that he speaks of is called cultural appropriation. Speaking of spicy beverages, I’m gonna school you on a Native American tradition called how to spit HOT FIYA’!

Here at Impact Fashion, we love warm spices and especially spicy beverages, including but not limited to Masala Chai, Kombucha, chili hot chocolate and none other than Fire Cider.

There’s a long history of cultural appropriation of the term “Fire Cider.” So many chefs and holistic health professionals have tried to coin the term. This hotty prefers the term “Hot Toddy” for obvious reasons. So of course, to get you to ‘love me long time’ during those cold Winter months I’m ’bout to spit some fiya’ into your life with a recipe:

Ethical “Spit Hot Fiya!” Cider


  • ½ cup peeled and diced ginger root
  • ½ cup peeled horseradish
  • ½ cup peeled and diced turmeric
  • ½ cup white onion, chopped
  • ¼ cup minced or crushed garlic cloves
  • 2 organic jalapeno peppers, chopped
  • Zest and juice from 2 organic lemons
  • Raw apple cider vinegar
  • Agave Syrup (or raw, organic, honey for non-vegans)


  • Several sprigs of fresh rosemary or thyme (optional)
  • ½ teaspoon black peppercorns (optional)


  • Quart-sized jar
  • Wax paper


Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.

If your jar has a metal lid, make sure to line it with wax paper before putting the lid on so that it doesn’t corrode from the vinegar. Place your jar in a dark, room temperature cabinet for 2-4 weeks. (A month is best.)

When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey (agave) to taste and store in the fridge.

This recipe was adapted from several mommy bloggers and health coaches including the Mommypotamus blog, Mountain Rose Herbs and none other than Rosemary Gladstar, a published, respected practicer of herb and holistic remedies who has a devout circle/following in the American tradition.

Oh and before I forget…The Fire and Spice Playlist.

Featured songs include:

New Flame – Chris Brown

Fireball – Willow ft. Nikki Minaj

Hot Tottie – Usher ft. Nikki Minaj

Spice Girl – Amine

This has been an Ethical Spitfire.

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