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–+ servings
Salted Caramel Apple Cider 1

Salted Caramel Apple Cider

This sweet and salty hot apple cider recipe transforms an autumn classic into something extraordinarily indulgent without being overly complex. The rich buttery caramel notes balanced with that perfect hint of salt elevate ordinary apple cider into a luxurious fall treat that warms both body and soul.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Beverage
Cuisine American
Servings 4 cups
Calories 185 kcal

Equipment

  • Medium Saucepan
  • Whisk

Ingredients
  

Cider Base

  • 4 cups apple cider unfiltered apple juice works in a pinch
  • 1/3 cup caramel sauce homemade or store-bought
  • 1/2 teaspoon sea salt Maldon or fleur de sel preferred
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons heavy cream coconut cream for dairy-free option

Optional Garnishes

  • whipped cream
  • caramel drizzle
  • cinnamon stick
  • apple slice
  • flaky sea salt for garnish

Instructions
 

  • In a medium saucepan, pour the apple cider and heat over medium-low heat until it begins to steam but not boil. Excessive heat can diminish the fresh apple flavor, so keep it gentle.
  • Once the cider is heated, whisk in the caramel sauce until completely dissolved. Whisk continuously in circular motions to prevent the caramel from settling at the bottom and burning (about 2-3 minutes).
  • Add the sea salt, vanilla extract, cinnamon, and nutmeg. Reduce heat to low and let the mixture simmer for 5-7 minutes, allowing the flavors to harmonize.
  • Remove from heat and stir in the heavy cream. The cream should be at room temperature to prevent any curdling when added to the hot cider. Stir gently but thoroughly to create an even, silky consistency.
  • Pour into pre-warmed mugs. Top with a dollop of whipped cream, a light drizzle of caramel, and a final pinch of flaky sea salt if desired. Add a cinnamon stick or apple slice for garnish.

Notes

For a lighter version, use low-sugar caramel sauce. Plant-based caramel and coconut cream work beautifully for a vegan alternative.
For a boozy adult version, add 1.5 oz of bourbon or spiced rum per serving.
Store leftover cider in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave at 50% power, stirring every 30 seconds.
If using store-bought cider that's extra sweet, consider diluting with 1/2 cup water to maintain balance with the caramel.

Nutrition

Calories: 185kcalCarbohydrates: 38gProtein: 0.5gFat: 4gSodium: 210mgPotassium: 175mgSugar: 32gVitamin C: 15mg
Keyword Apple Cider, Salted Caramel, Fall Drink, Hot Beverage, Autumn Recipes
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