Having company over for Thanksgiving dinner? Set the tone for your guests by greeting them at the door with this spiced caramel apple cider!
This recipe uses a homemade caramel sauce, infused with coconut palm sugar. (Don’t be intimidated—it is super easy to make!) Coconut palm sugar ranks lower on the glycemic index than traditional white sugar, and offers more vitamins and minerals than its white counterpart. The caramel sauce is then warmed with cider and
Spiced Caramel Apple Cider
INGREDIENTS (Serves 4)
For the caramel:
- 1 cup coconut palm sugar
- 1/4 cup water
- 3/4 cup canned coconut milk (You can use heavy cream, if you prefer.)
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the cider:
- 4 cups of apple cider
- ¼ cup caramel
- 2 cinnamon sticks
- 2 star anise
- 6-8 cloves
- To make the caramel sauce: Combine the sugar and water in a saucepan, set over medium-low heat, and cook until the sugar dissolves, and the mixture begins to bubble. Increase the heat, bringing the mixture to a boil. Continue to boil for approximately 5 minutes, until the sauce has started to thicken, and is a dark amber color. Remove from the heat and whisk in the butter and vanilla extract. Allow to cool for at least an hour (The sauce will continue to thicken.). Store in a glass jar for up to two weeks.
- To make the spiced caramel apple cider: Combine the cider, caramel, and spices in a saucepan, and whisk. (As you whisk, make sure that the caramel has dissolved into the cider, and not burned to the bottom of the pan!) Bring the drink to a gentle boil. Once boiling, remove from the heat, and serve immediately.
We’ll be featuring Thanksgiving recipes every Tuesday until Thanksgiving on PainDoctor.com! Join us as we create a whole meal from start to finish.