Spiced rum and a caramel ice cream topping bring new life to this caramel apple cider cocktail, making it perfect for those chilly fall nights.
Ingredients
- apple cider: 8 cups
- caramel ice cream topping: 6 Tbsp (divided)
- turbinado sugar: 1 Tbsp
- kosher salt: 1 tsp
- apple pie spice: 0.125 tsp
- ½ cups spiced rum: 1 piece
- cinnamon sticks: 8 piece
Metric Conversion
Stages of cooking
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Stir together apple cider and 4 tablespoons caramel ice cream topping in a 4-quart slow cooker until smooth. Cover and cook on Low for 3 to 4 hours, or on High for 1 1/2 to 2 hours.
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Mix together sugar, salt, and apple pie spice in a small shallow bowl. Pour remaining 2 tablespoons caramel topping into a small saucer.
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Dip the rims of 8 mugs or heatproof glasses into caramel topping, evenly coating the rim; then dip into spice mixture. Ladle hot cider into mugs. Add 3 tablespoons spiced rum to each mug and garnish with a cinnamon stick.
