Hello, readers! It’s Bethany here for this autumn drink recipe!
Autumn is here in all its glory. With bonfires, hayrides, camping, snuggling, pumpkin spice, boots and scarves, it is time for Hot Apple Cider to make its way to our blog! Not only does this amazing cider have a 5 minute prep time, but it is made in the kitchen appliance that was brought down from the heavens–the crock-pot *enter hallelujah chorus*.
I love this recipe because it can be made for several different occasions. You can add the dessert toppings and serve this for a fall party, OR you can choose to keep it as a simple and rustic cider in a mug. The dessert version makes for a fun party favorite, and the simplified version is great to curl up with after a long day. This recipe is based off of a recipe I found on a site that I visit quite often for slow cooker meals: Taste of Home. I highly recommend checking it out! I have tweaked it to my taste, style, and convenience Let’s get started!
WHAT DO I NEED:
- 8 cups apple cider (I buy a gallon jug.)
- 1/4 cup caramel syrup. **Note: The original recipe calls for 1 cup of caramel, and this was too sweet to me and a few of my taste testers . I prefer a spicier cider, so 1/4 cup is more than enough for me; however, I would suggest 1/2 cup if you like a sweet cider.
- 1/4 cup lemon juice
- 2 cinnamon sticks (3 inches) **Note: I found a small and inexpensive package of cinnamon sticks in the baking isle.
- 1 tablespoon whole allspice
- Cheesecloth or non-bleached coffee filter
- **Dessert Version: Garnish with whipped cream, hot caramel ice cream topping and cinnamon sticks (3 inches)
DIRECTIONS (5 min prep time, 2-3 hour cook time)
- In a 3-qt. slow cooker, combine the apple cider, caramel syrup and lemon juice.
- Place the cinnamon sticks and allspice on a double thickness of cheesecloth. Bring up the corners of the bag and tie with string to form a bag. I did not have a cheesecloth, but I have found that a non-bleached coffee filter does essentially the same thing for this recipe! If you find yourself without a cheesecloth, you can follow my lead. After putting these ingredients into my coffee filter, I tied it off like a bag, and left it to steep in my cider mixture for the rest of the cooking time (as seen below).
3. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Pour cider into mugs; garnish with whipped cream, caramel topping and additional cinnamon sticks if desired. Yield: 12 servings (3/4 cup each).
MAKE YOUR DESSERT
It’s time to decide how you would like to serve it up! This cider can hold its own in a mug or it can be elevated to be a stunning fall dessert drink. If you are going to make it into a dessert drink, be sure to remember that if you put your whipped cream onto your piping hot drink, it might turn loose pretty quickly. I waited a few minutes for it to cool a bit.
This cider has been a great hit and I can’t wait to share it at my next fall get together! Maybe I’ll have to whip up some Pumpkin Spice Cakes that Tera blogged about last week to go with it! Be sure the keep up with all of our Oak & Earth adventures through social media, and tell us about your experience! You can follow my adventures on Instagram @BethanyMPoteet.
Happy fall y’all!
-Bethizzle Potizzle with the Apple Cizzle.