Description
A cozy, warm autumn drink featuring homemade salted caramel, spiced apple cider, and a cloud of cinnamon-spiced whipped cream. Ready in under 15 minutes.
Ingredients
Scale
- For the Caramel Base:
- ½ cup (100g) dark brown sugar
- 4 tablespoons (57g) unsalted butter
- ½ cup (120ml) heavy cream
- ½ teaspoon fine sea salt
- For the Cider:
- 4 cups (960ml) fresh unfiltered apple cider
- 1 whole cinnamon stick
- ¼ teaspoon freshly grated nutmeg
- For the Cinnamon Whipped Cream:
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons (15g) powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- Optional Add-Ins:
- 1–2 ounces bourbon or dark rum per serving
- Thinly sliced apple for garnish
- Extra caramel for drizzle
Instructions
- Make the Salted Caramel: In a medium heavy-bottomed saucepan over medium heat, melt the brown sugar, stirring constantly with a whisk until it turns into a thick, dark amber liquid (about 3-4 minutes).
- Carefully add the butter to the melted sugar; it will sizzle. Whisk until the butter is completely melted and incorporated.
- Slowly pour in the heavy cream while whisking constantly. Continue whisking for 1-2 minutes until the sauce is smooth and glossy. Remove from heat and stir in the sea salt. Set aside.
- Warm the Cider: In a separate large pot, combine the apple cider, cinnamon stick, and nutmeg. Heat over medium-low until steaming but not boiling. Alternatively, microwave in 1-minute intervals.
- Whip the Cinnamon Cream: In a chilled bowl, whip the cold heavy cream, powdered sugar, cinnamon, and vanilla on medium-high speed until stiff peaks form.
- Assemble the Drink: Add a generous tablespoon of salted caramel to the bottom of each mug. Pour the warm cider over the caramel and stir to combine.
- Top each mug with a dollop of cinnamon whipped cream. Add alcohol if desired before topping with cream. Garnish with apple slices or extra caramel drizzle.
- Serve immediately while the drink is hot and the cream is cold.
Notes
Ensure heavy cream is ice cold for whipping. Watch brown sugar closely as it burns faster than white sugar. Caramel can be made ahead and stored in the fridge for up to two weeks; reheat gently to pour. Use fresh unfiltered cider for best flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 380
- Sugar: 42
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
Keywords: fall recipe, apple cider, salted caramel, cinnamon whipped cream, autumn drink, cozy recipes, holiday drinks, homemade caramel