Caramel Apple Cider

A hot cider built from apple cider simmered with cinnamon, cloves, and allspice, then finished with caramel for a smooth sweet edge. It is strained for a clean pour and served immediately, with optional whipped cream and cinnamon on top.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 946 ml apple cider unfiltered or regular
• 120 ml water for loosening the caramel and adjusting strength
• 120 g caramel sauce plain
• 2 piece cinnamon stick whole
• 6 piece whole cloves whole
• 4 piece allspice berries whole
• 1 g fine salt to sharpen flavor
• 2 g orange zest from 1 orange, removed in wide strips or finely grated
• 60 g whipped cream for serving
• 1 g ground cinnamon for garnish

Instructions

1. In a 3 L saucepan, combine 946 ml apple cider, 120 ml water, 120 g caramel sauce, 2 cinnamon sticks, 6 whole cloves, 4 allspice berries, and 1 g fine salt. Stir over medium heat until the caramel dissolves. The liquid looks uniform and the caramel is fully dissolved, with no visible streaks.
2. Add 2 g orange zest and reduce the heat to low. Simmer uncovered for 10 minutes; keep it just below a boil so the spices infuse without making the cider harsh. Steam is steady, the surface barely shimmers, and the cider smells strongly of caramel and spice.
3. Strain through a fine-mesh strainer into a heatproof pitcher or back into the cleaned saucepan. Press the spices lightly against the strainer, then discard them. The cider is smooth and free of whole spices or zest pieces.
4. Serve hot in 4 mugs. If using optional toppings, add 15 g whipped cream per mug and dust with a pinch of the optional ground cinnamon. Each mug is hot, aromatic, and ready to drink immediately.