Spiced Apple Cider
Picture Credit laFETE
1 gallon apple cider (I prefer natural over processed/pasteurized)
3 sticks cinnamon
10 - 12 whole cloves
2 tbs dark brown sugar
Pour the cider into the crock pot and set it to high. Break each cinnamon stick in half and add directly into the cider. Add the cloves and stir in the brown sugar. (Note* Some people prefer to use either a cheese cloth or a tea ball to hold the cinnamon sticks and cloves. I prefer to have them floating in the liquid as I feel the oils give it a little extra kick).
Heat on high for 1 hour, and then reduce heat to low for at least 4 more hours. Let cool, skim spice residue off top and return to clean gallon container. Store in refrigerator up to 1 week.
(I adapted this recipe from one I found by Ree Drummond from Food Network)
1 packed cup dark brown sugar
1/2 cup half-and-half
4 tablespoons butter
1 tablespoon vanilla extract
Mix the brown sugar, half-and-half, and butter in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly or enough to easily handle and pour the sauce into a jar. Refrigerate until cold.
Home Made Whipped Cream
1 cup heavy whipping cream
1 tbs sugar or stevia extract to taste
1 tsp real vanilla extract
Freeze beaters and glass bowl for 30 minutes prior to making. Pour all ingredients into frozen bowl, and whip on high until stiff peaks form, about 3 or 4 minutes. Store in covered container in refrigerator up to 1 week.
Heat cider in microwavable container or on stove top. Drizzle caramel sauce in circular pattern on inside of serving cup, add heated cider. Top with 1 TBS whipped cream and drizzle a bit more caramel sauce over the top. ENJOY!
I have NO idea of the calorie count, and since I only serve this around the holiday when I refuse to count calories, I honestly don't care how many. Besides, my Momma always told me holiday food and drinks are guilt free, LOL!