Some mornings coffee just isn't what your body is asking for. And some afternoons you need something warm and grounding that isn't a snack and isn't a meal. This sipping broth is that thing. Rich, savory, deeply herby beef bone broth in a mug, with roasted garlic and rosemary doing all the heavy lifting on flavor. Five minutes of real effort, ten minutes on the stove, and you've got something that actually does something for you. I started keeping a jar of bone broth in my fridge the same way most people keep a pitcher of water. It's just there. Ready. And this herb-and-garlic version turned a plain habit into something I genuinely look forward to.
Nutritional Benefits
Bone Broth and Protein
- Beef bone broth contains collagen-derived proteins including glycine and proline. Research published in Nutrients (2019) suggests dietary glycine may support connective tissue and overall protein synthesis.
- A good bone broth delivers around 9 grams of protein per cup with minimal calories, making it a satisfying, low-calorie option between meals.
- Look for broth that lists 'beef bones' as the first ingredient and contains no added sugars, industrial oils, or fillers.
Garlic as a Functional Food
- Garlic contains organosulfur compounds, including allicin, which have been studied for their role in supporting cardiovascular and immune function. A review in the Journal of Nutrition (2016) noted garlic's bioactive compounds may support healthy circulation.
- Simmering whole smashed garlic cloves (rather than powdered) preserves more of its natural compounds and produces a noticeably deeper, mellower flavor.
Apple Cider Vinegar
- Raw ACV with the mother adds a bright acidic note that balances the richness of the broth. Some research, including a small study in Bioscience, Biotechnology, and Biochemistry (2009), suggests acetic acid may support healthy blood sugar response after a meal, though more research is needed.
- The acidity also helps extract minerals from the bones if you're making your own broth at home.
Ghee as a Fat Source
- Adding a small amount of grass-fed ghee provides fat-soluble vitamins A, D, E, and K2. Grass-fed dairy fat is higher in conjugated linoleic acid (CLA) compared to conventional, according to a study in PLOS ONE (2013).
- The fat also makes the broth more satiating and gives it a silkier, almost buttery body in the mug.
FAQs
Can I use chicken bone broth instead of beef?
Absolutely. Chicken bone broth is lighter and slightly more neutral, so the herbs will come through even more clearly. The flavor profile changes a bit but it's just as good. Same ratios, same method.
What is the best store-bought bone broth to use?
Read the label. You want real bones listed first, no yeast extract, no maltodextrin, no seed oils, no added sugars. Kettle and Fire, Bonafide Provisions, and Bare Bones are brands that hold up to scrutiny. Or make your own, slow cooker, bones, water, ACV, 24 hours. Done.
Can I make a bigger batch and reheat it?
Yes. Make four times the recipe, strain it, and store it in a jar in the fridge for up to four days. Reheat gently on the stove or in a small saucepan. Don't microwave it in a metal mug, obviously.
Is this Whole30-friendly?
Yes, as long as your bone broth is compliant (no sugar, no additives, no alcohol-based flavors). Skip the ghee if you are strictly following Whole30 reintroduction rules around dairy, though ghee is generally considered Whole30-compatible.
What can I add to change up the flavor?
Fresh ginger adds a warming, slightly spicy edge. A strip of lemon peel brightens everything. A tiny pinch of turmeric gives it color and a mild earthiness. Keep the add-ins simple and whole-food so you don't muddy the broth.
If you make this, I want to know. Drop a comment below and tell me when you're drinking yours, morning, afternoon, or as a wind-down before dinner. And if you've never kept bone broth in your fridge as a regular staple, let this be your nudge. Your body will thank you for it.
Savory Herb and Garlic Beef Bone Broth Sipping Cup
A warming, deeply savory beef bone broth sipping drink infused with roasted garlic, fresh rosemary, thyme, and a hint of apple cider vinegar. Pure, real-food fuel in a mug, strictly paleo, Whole30-friendly, and ready in minutes.
Ingredients
- 2 cups high-quality beef bone broth (look for one with no additives or seed oils, Kettle and Fire or homemade are great)
- 2 cloves garlic, smashed and peeled
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 teaspoon apple cider vinegar (raw, with the mother)
- 1/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly cracked black pepper
- Pinch of cayenne pepper (optional, for a little heat)
- 1 teaspoon grass-fed ghee or grass-fed unsalted butter (optional, for richness)
Instructions
- Add the beef bone broth and smashed garlic cloves to a small saucepan over medium heat.
- Drop in the rosemary and thyme sprigs. Heat gently, bringing the broth to a low simmer. Do not boil hard, keep it at a steady, quiet simmer to preserve flavor.
- Simmer for 8 to 10 minutes, letting the garlic and herbs infuse fully into the broth.
- Remove from heat. Stir in the apple cider vinegar, salt, black pepper, and cayenne if using.
- If adding ghee or butter, drop it in now and stir until melted.
- Strain the broth through a fine-mesh strainer into two mugs, discarding the garlic and herb solids.
- Sip slowly and enjoy hot.
Nutrition per serving
- Calories: 45
- Total Fat: 1g
- Carbohydrates: 2g
- Protein: 9g
- Dietary Fiber: 0g
- Sugar: 0g
That Paleo Chick
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