Fall, fall, fall! Have I mentioned how much I love fall? This morning we woke up to crisp fall air, leaves changing color and a lovely, eery fog that just made me want to snuggle up in my big squishy chair, with my sweater throw, a good book and a hot cup of apple cider!
This is the perfect time of year to find local apple ciders everywhere you go. You can’t go wrong with a fresh apple cider and the better the cider, the better the finish product of this drink. Hot Caramel Cinnamon Apple Cider is very similar to Starbuck’s Caramel Apple Spice, but I think it takes it to a whole other level. These are obviously sometimes drinks because they’re sinful, but once you’ve had a taste you’ll want sometimes to come around much faster the next time around!
What You’ll Need to Make the Hot Caramel Cinnamon Apple Cider:
1/2 gallon of apple cider
Cinnamon syrup (see recipe below)
First you want to make your cinnamon syrup (or if you want you can buy cinnamon syrup instead, but I really like the flavor of the one I make myself. You can store the syrup in the fridge for up to six weeks.
What You’ll Need to Make the Cinnamon Syrup:
2 cups of water
2 cups of organic cane sugar
2 teaspoons of Saigon or Vietnamese cinnamon
In a large pot whisk together water, sugar and cinnamon. Cook over medium heat until the sugar melts. Set aside.
Now let’s start the base of the drinks!
Add apple cider to a large stockpot over medium heat and bring to a quick boil. Reduce heat to a simmer and then add mulling spices.
Now let’s talk a minute about mulling spices. You can usually find them easily this time of year and my favorite are the ones that come packaged like tea bags:
You’ll love this type of bag type deal because it means you don’t have to strain out the spices later! Best. Invention. Ever. Or well maybe not ever, but best thing I’ve come across in a while…you get the picture!
I use 3 mulling spice bags per half gallon of cider. I like to wrap the strings from the bag around the handle so they stay in one place and the paper end doesn’t get in the cider itself or on the hot stove eye:
Steep while simmering for 20-30 minutes.
Now it’s time to put the drinks together!
I like to have everything in one place to make the drinks:
It means you aren’t rushing around grabbing this and that, when everything is simply right there at your fingertips.
Fill each cup 3/4ths of the way full. Add a generous splash of cinnamon and caramel syrups. I like to use a large mouth funnel for adding the cider and syrups…it keeps things from splashing around. Give it a quick stir to mix the cider and syrups
Next you want to to top the cider with a big dollop of whipped cream. You can make your own whipped cream. (I recommend this. I usually use 1/4 cup of sugar to 1 cup of heavy cream.) Or you can use the stuff in the can if you just must.
Drizzle the top of the whipped cream with melted caramel sauce and then sprinkle with cinnamon sugar. (I make my own using 2 teaspoons of cinnamon to 1 cup of sugar.) Serve immediately:
A perfect bight of autumn right in your cup!
Notes: If you wanted to make an ‘Adults Only’ cider you could add in some rum, mead or whiskey to give it a little kick.