Caramel Apple Cider Recipe

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The simmering of sweet apples and cinnamon sticks on your stove will surely beat the burning of any holiday candle. And unlike mulling spices (which I love) that simply simmer for the purpose of filling your home with the warm, spiced aroma of fall - apple cider will give you something to sip on later as well. One of my favorite flavor combinations in the fall is the glorious caramel apple. So I took the idea of a caramel apple and a hot cup of cider and made them one. Caramel apple cider, for those of us who desire a little something extra special this time of year. You can of course make the cider and enjoy it on its own, but Ill let you make the decision on just how fancy your sip is this season! With apples currently overflowing at the markets, its a good time to eat, bake, and now simmer these sweet fall jewels while theyre at their peak.


Caramel Apple Cider

Makes about 32 ounces. Serves 2 to 4.


5 apples (mixed variety: Gala, Jonagold, Red Delicious, Honey Crisp, etc.)

3 cinnamon sticks

Filtered water to cover

Slice the apples (the seeds and skins are okay) and place in the bottom of a large stock pot. Add the cinnamon sticks and cover with enough filtered water so that all of the apples are submerged (at least 4 cups). Place on the stove top and bring to a boil. Reduce to a simmer, cover, and let cook for 2 hours.

Once finished cooking, strain the apples and cinnamon sticks by pouring the mixture through a heat proof colander into a heat proof bowl. (If you do not like pulp in your cider, you can allow it to cool and then strain through a nut milk bag or cheesecloth for a filteredcider.) Re-heat if needed in a pot on the stove, pour into your mugs and top with a dollop of whipped coconut cream and a drizzle of caramel sauce (instructions follow).

Whipped Cream

1 can full fat coconut milk (chilled for 2 days in the fridge)

1 teaspoon vanilla

optional: light drizzle of maple to sweeten

 For the whipped cream, open the can of chilled coconut milk and scoop out the thick cream that has risen to the top (should amount to about 1 cup) and scoop into a small mixing bowl. Add the vanilla, and optional maple drizzle (if using). Whip with a hand beater for 3 to 4 minutes, until fluffy. Serve on top of your hot cider with a drizzle of the caramel sauce, and store any leftovers in an airtight container in the refrigerator. Best if used within 5 days.


 1 can full fat coconut milk (chilled for 2 days in the fridge)

1/2 cup pure maple syrup

For the caramel sauce, open the can of chilled coconut milk and scoop out the thick cream that has risen to the top (should amount to about 1 cup). Place it in a saucepan on the stove and add the maple syrup. Bring to a boil, whisking to dissolve the cream into the syrup. Once boiling, keep whisking to avoid overflowing and quickly reduce the heat to medium-low so that the sauce is simmering. Let simmer for 20 minutes (or until its reduced to half its original volume), whisking vigorously every 3 minutes. Pour into a heat proof jar, and let cool on the counter. Once cooled you may use it right away, or store in an airtight jar in the refrigerator for up to one week. 






HUGE thanks to Jessie of Faring Well blog for this recipe and photos!

If you love this recipe, share it with your friends on Facebook & Pintrest! 


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