Burnt Cinnamon Caramel Apple Cider

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.

Ingredients

Procedure

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.