Description

A spooky yet sophisticated autumn cocktail made with warm apple cider, rich caramel sauce, and dark rum or bourbon, finished with a cinnamon-sugar rim.

Ingredients

Scale

1 quart (950ml) Apple Cider
½ cup (120ml) Caramel Sauce
1–2 cups (240-480ml) Dark Rum or Bourbon
3–4 Cinnamon Sticks
1 large strip Orange Peel
¼ teaspoon Nutmeg, freshly grated
¼ cup (50g) Granulated Sugar (for rim)
1 tablespoon Ground Cinnamon (for rim)
1 tablespoon Butter, melted (for rim)

Instructions

Mix the granulated sugar and ground cinnamon on a small plate. Melt the butter in a small microwave-safe bowl.
Lightly coat the outer rim of each mug or heat-proof glass with the melted butter using a pastry brush or paper towel. Dip the rim into the cinnamon sugar mixture to coat evenly. Set aside.
Pour the apple cider into a 3-4 quart heavy-bottomed saucepan over medium heat. Add the cinnamon sticks and orange peel.
Heat the cider until it is steaming but not boiling, reaching approximately 160°F (70°C). This should take about 5 minutes.
Reduce heat to low. Gradually stir in the caramel sauce in thirds until fully incorporated and the mixture is golden-brown.
Remove the saucepan from the heat. Stir in the dark rum or bourbon.
Ladle the hot cider into the prepared glasses. Garnish with a fresh cinnamon stick or apple slice. Serve immediately.

Notes

Do not boil the cider as it will lose fresh apple flavor. For a non-alcoholic version, omit the rum or bourbon. To make ahead, heat the cider and caramel mixture up to 2 days in advance, store in the fridge, and add alcohol right before serving. If the caramel separates, warm the cider slightly before adding and stir vigorously.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Beverages
Cuisine: American

Nutrition

Serving Size: 1 mug
Calories: 320
Sugar: 38
Sodium: 15
Fat: 5
Saturated Fat: 3
Carbohydrates: 45
Fiber: 1
Protein: 1

Keywords: Halloween drinks, spiked cider, caramel apple cider, autumn cocktails, warm drinks, party punch, bourbon cider, rum cider, cinnamon rim