Recipe Details

This fall, use cinnamon to counterbalance the typically sweet profile of apple cider.  Take it a step above by using the method described below to achieve a burnt cinnamon caramel that mimics the flavor cinnamon develops as it sits in the oven on top of an apple pie.

For the Burnt Cinnamon:

  1. Heat a dry pan on stove top to medium heat.
  2. Toast cinnamon until desired level of toasty aroma.

For the Burnt Cinnamon Caramel:

  1. In a bowl, combine the burnt cinnamon and caramel sauce until there are no lumps.

For the Burnt Cinnamon Apple Cider:

  1. In a shaker, pour apple cider, burnt cinnamon caramel, and lemon juice over ice.
  2. Shake hard for 30-45 seconds to incorporate the caramel.
  3. Double strain into a tumbler glass or 4 shooter glasses.

For the Garnish:

  1. Garnish with apple slices, and more burnt caramel, if desired, and serve.


Check out our burnt cinnamon caramel hard cider on

Our burnt cinnamon caramel goes great atop ice cream and select pie a la mode!

If you'd like to make a large batch of burnt cinnamon, place on a dry sheet pan in a 300F oven. Toast for 8-10 minutes, until fragrant and darker in color.