FAST FIX
A delectable combination of cinnamon sticks, allspice and caramel, this warm-you-up sipper is sure to chase away winter’s chill. Serve brimming mugs alongside a platter of festive cookies at your next holiday gathering.
—TASTE OF HOME TEST KITCHEN
PREP: 5 MIN. • COOK: 2 HOURS • MAKES: 12 SERVINGS
8 cups apple cider or juice
1 cup caramel flavoring syrup
1/4 cup lemon juice
1 vanilla bean
2 cinnamon sticks (3 inches)
1 tablespoon whole allspice
Whipped cream, hot caramel ice cream topping and cinnamon sticks, optional
1. In a 3-qt. slow cooker, combine apple cider, caramel syrup and lemon juice. Split vanilla bean and scrape out the seeds; add the seeds to the cider mixture. Place the vanilla bean, cinnamon sticks and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cider mixture.
2. Cover and cook on low for 2-3 hours or until heated through. Discard the spice bag. Pour cider into mugs; garnish with whipped cream, caramel topping and additional cinnamon sticks if desired.
Butterscotch Mulled Cider: Combine the cider with 1 cup butterscotch schnapps liqueur and 4 cinnamon sticks; heat as directed.
Harvest Cider: Substitute 4 cups pineapple juice for half of the cider. Stud an orange slice with 8 whole cloves; add to juices with 1 cinnamon stick and 1 tea bag. Heat as directed.
Note: This recipe was tested with Torani brand flavoring syrup. Look for it in the coffee section.