- Why is the caramel clumping?
- In cold liquid, sugar solubility drops and butter in the caramel hardens. For cold drinks, use a water-based caramel syrup; for hot drinks, rich creamy sauces work fine.
Caramel Apple Cider
Caramel Apple Cider is an iconic American fall beverage, essentially a liquid, drinkable caramel apple. The acidity of the cider and the slight bitterness of burnt sugar (caramel) complement each other so the drink doesn't become cloying. It can be enjoyed hot or cold.
Ingredients
1
quart
Apple cider or unfiltered apple juice
1/2
cup
Liquid caramel sauce
1
pinch
Salt
1/2
cup
Whipped cream (optional)
Shopping List (0)
Equipment Needed
- Saucepan (for hot) or pitcher (for cold)
- Whisk
Allergen Information
Milk (in caramel and cream)
Instructions
1
✓
Pour the cider or juice into a saucepan and begin to heat.
Tip: Do not boil heavily, just get it steaming hot.
2
✓
Ladle a small amount of warm cider into a small bowl and whisk the caramel sauce and salt into it until smooth.
Tip: This tempering or pre-dissolving prevents the thick caramel from sticking to the bottom of the pot.
3
✓
Pour the caramel mixture back into the main saucepan and whisk thoroughly.
Tip: Whisking helps emulsify any fat in the caramel with the juice.
4
✓
Pour into mugs.
Tip: If topping with whipped cream, drizzle a little extra caramel on top for garnish.
Recipe FAQ
Ingredients
- 1 quart Apple cider or unfiltered apple juice
- 1/2 cup Liquid caramel sauce
- 1 pinch Salt
- 1/2 cup Whipped cream (optional)