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:
- Heat a dry pan on stove top to medium heat.
- Toast cinnamon until desired level of toasty aroma.
For the Burnt Cinnamon Caramel:
- In a bowl, combine the burnt cinnamon and caramel sauce until there are no lumps.
For the Burnt Cinnamon Apple Cider:
- In a shaker, pour apple cider, burnt cinnamon caramel, and lemon juice over ice.
- Shake hard for 30-45 seconds to incorporate the caramel.
- Double strain into a tumbler glass or 4 shooter glasses.
For the Garnish:
- Garnish with apple slices, and more burnt caramel, if desired, and serve.
Check out our burnt cinnamon caramel hard cider on www.mccormickforchefs.com:
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.
- Recipe type: Beverages
- Cuisine: Contemporary American
- NUTRITION INFORMATION (per serving)
- Calories: 60
- Sodium: 15 mg
- Carbohydrates: 15 g
- Protein: 0 g