Spiked Caramel Apple Spice
Last week, Evan and I made a run to Sam’s Club for diapers and a couple random items. They had gallon jugs of apple cider on sale and I basically had to wipe the drool from my chin as I sadly walked away.
Evan then suggested we get a gallon for cheat day. As good as apples are at keeping the doctor away, apple cider tends to be good at keeping diabetes on the horizon, if you get my drift… hello sugar-covered calories.
Cheat day is always about food and beer… and don’t you worry, there was still plenty of that. But last Saturday, we indulged in a little autumn-inspired drink. If you fancy something non-alcoholic, obvz you can nix the booze part (or swap it for some cinnamon-flavored syrup) but we just kind of thought, what’s the point of being an adult and not indulging in a little summin summin.
There are several ways you could warm up the cider… microwave, stove… I opted for the slow cooker because I planned on making enough for us to have a few glasses throughout the day and didn’t want to mess with warming it up every time.
What You Need
- Apple Cider
- Cinnamon Liquor, we used Fireball
- Caramel Sauce, we used the squeeze bottle stuff
- Whipped Cream (optional)
- Pour a half-gallon of apple cider in a slow-cooker. Cook on low for two hours then turn on warm.
- Add in 1 Cup of Fireball or other cinnamon liquor. Obvz, this can be adjusted for preference.
- Use a ladle to spoon cider in mugs.
- Top with whipped cream and caramel sauce.
We kept this mixture in the slow-cooker over night on the warm setting and it was still just as delicious the next day!