Try This Caramel Spiced Cider Recipe
This Caramel apple cider is my latest indulgence.Hot drinks are very hygge, and as a good Midwestern girl–hygge is the THING.
Apple cider, WITH caramel AND topped with whipped cream? Sign me up!
I’m a coffee girl, really I am. But, when the days get shorter, I like to drink my warm beverages into the evening.
I do not drink decaf– ha!
This hot caramel apple cider incorporates all of my favorite flavors of the season–apples, pumpkin pie spice, velvety caramel, and the sweetness of maple syrup.
I think you’ll agree, this drink is all you need for holiday cheer!
(note, you can make this on the quick with a microwave and some ready-made products–but for hygge sake, you’ll want to try things the slow-food way at least once!)
Slow Cooker Caramel Spiced Cider with Maple Whipped Cream
Rich and decadent, this caramel infused apple cider is perfect for a crisp winter evening.
- ½ gallon apple cider
- 1/3 c. brown sugar (packed)
- 2 T. pumpkin pie spice
- 2 t. real vanilla extract
- 3 cinnamon sticks
- caramel sauce
- maple whipped cream
- Add the apple cider, brown sugar, pumpkin pie spice, vanilla, and cinnamon sticks to your slow cooker. Cover and cook on low for 3 hours.
- After 2.5 hours, stir in ½ cup caramel sauce. Cover and allow the flavors to mingle for remaining 30 minutes.
- Remove and discard cinnamon sticks. To serve, ladle the hot cider into mugs and top with maple whipped cream and drizzle with additional caramel sauce.
Pumpkin Pie Spice
The perfect spice for pumpkin spiced everything!
- 3 T. cinnamon
- 1 T. ground ginger
- 1 T. ground nutmeg
- 2 t. ground allspice
- 2 t. ground cloves
- Combine and store in an air-tight container
Sure, you can buy premade caramel sauce, but once you get the hang of making your own, you’ll never buy another jar of caramel!
- ½ c. heavy cream
- 1 c. white sugar
- 2 T. water
- 4 T. unsalted butter
- Warm the heavy cream in a small saucepan over low heat. (You’ll want to slightly warm the cream to prevent curdling when it is added to the hot liquid).
- Add the sugar and water to a heavy-bottomed oven-safe saucepan and stir to combine. Set spoon aside and do not stir the sugar mixture again. Bring mixture to a boil over medium-high heat. If sugar crystals remain on the sides of the pan, gently brush them back down with a moistened silicone baking brush.
- Continue boiling until the mixture turns a nice amber color.
- Do not overcook.
- If mixture gets too dark at this stage, you will need to start over.
- If a dark spot forms on one side due to uneven heating, lift the pan and gently swirl until the color is even again.
- Return pan to the burner and reduce heat when the desired color is achieved.
- Slowly whisk in the warmed cream until thoroughly incorporated. Be very careful while doing so because the sugar mixture will be extremely hot and will bubble up when the cooler cream is added.
- Remove from heat and add butter. Stir with a clean spoon until butter is totally incorporated into the mixture. Cool and store in airtight containers in the refrigerator for up to 5 days.
Maple Whipped Cream
The perfect topping for Caramel Spiced Cider
- 1 pint heavy whipped cream
- 1-2 T. real maple syrup
- In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy.
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