Homemade Caramel Apple Cider
This rich, velvety combination of fresh apple cider and homemade caramel creates a warming drink that's perfect for crisp autumn evenings, holiday gatherings, or anytime you need a comforting treat. Unlike commercial versions, this homemade caramel apple cider lets the natural flavors shine through while allowing you to control exactly what goes into your cup.
Equipment
- Heavy-bottomed saucepan
- Large Pot
- Fine-Mesh Strainer
- Whisk
- Heat-safe container
Ingredients
For the Base Cider
- 4 cups fresh apple cider unfiltered apple juice works in a pinch, but lacks the depth of true cider
- 2 cinnamon sticks
- 5 whole cloves
- 1 star anise pod
- 1 orange sliced into rounds
- 1 apple sliced into thin wedges
For the Homemade Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cubed and at room temperature
- 1/2 cup heavy cream at room temperature
- 1/4 teaspoon sea salt
For Serving (Optional)
- whipped cream
- caramel sauce drizzle
- cinnamon sugar rim
- cinnamon stick garnish
- apple slices for garnish
- marshmallows for an extra special touch
Instructions
- Prepare the Caramel Sauce
- In a medium heavy-bottomed saucepan, spread sugar in an even layer over medium heat. As the sugar begins to melt, gently swirl the pan – avoid stirring as this can cause crystallization.
- Once the sugar has completely melted and reached a deep amber color (around 350°F if using a candy thermometer), carefully add the butter pieces while whisking vigorously. The mixture will bubble intensely.
- Continue whisking until butter is fully incorporated, then slowly pour in the heavy cream while continuing to whisk. Allow the mixture to boil for exactly 1 minute, then remove from heat and stir in the sea salt.
- Transfer to a heat-safe container and set aside to cool slightly.
- Warm the Apple Cider Base
- Pour the apple cider into a large pot over medium heat. Add the cinnamon sticks, cloves, star anise, orange slices, and apple wedges.
- Bring the mixture to a gentle simmer (never a rolling boil), then reduce heat to low and cover partially.
- Allow the mixture to simmer for 15-20 minutes, stirring occasionally to ensure the spices infuse evenly throughout the cider.
- Combine and Finish
- Remove the spiced cider from heat and strain out all the solid ingredients using a fine-mesh strainer. Return the filtered cider to the pot over low heat.
- Add ¾ cup of your prepared caramel sauce to the warm cider, whisking gently until completely incorporated. Reserve the remaining caramel for garnishing.
- Heat the combined mixture for an additional 2-3 minutes to ensure everything is well-blended and has reached your desired serving temperature.
- Serve
- Pour into mugs and garnish as desired with whipped cream, a drizzle of reserved caramel sauce, cinnamon sticks, apple slices, or marshmallows.
- For an extra special presentation, rim the mugs with cinnamon sugar before pouring in the cider.
Notes
For a dairy-free version, substitute coconut cream for heavy cream and plant-based butter for regular butter.
If you prefer a less sweet version, reduce sugar to ¾ cup and increase salt slightly to enhance flavor complexity.
For a make-ahead option, prepare and store components separately. The caramel sauce keeps refrigerated for up to 2 weeks, and the spiced cider base stays fresh for 4-5 days refrigerated. Combine just before serving for optimal flavor.
For adult gatherings, consider adding 1.5 oz of bourbon, spiced rum, or apple brandy per serving.
Nutrition
Calories: 285kcalCarbohydrates: 45gProtein: 0.5gFat: 12gSaturated Fat: 7.5gCholesterol: 35mgSodium: 85mgFiber: 0.5gSugar: 42g
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