West Elm - Salted Caramel Apple Cider Recipe

Not everybody may agree with this sentiment, but we don’t really think that autumn has officially arrived without sampling a piping hot cup of apple cider. Sweet, spicy, and warming, this classic beverage is the perfect complement to a fall or winter day. Marcella DiLonardo, the cook behind the sumptuous food blog Modest Marce, offers a decadent twist on the drink, adding homemade salted caramel and whipped cream. Are you salivating yet? Check out the recipe below!

West Elm - Salted Caramel Apple Cider Recipe

Salted Caramel Apple Cider

For the cider

    8 cups fresh apple cider
    ¼ cup salted caramel + more for drizzel (see recipe below)
    2 whole cinnamon sticks

For the salted caramel

    1 cup white sugar
    ⅓ cup water
    ½ cup heavy cream
    ¼ cup unsalted butter
    1 teaspoon sea salt

For the whipped cream

    1 cup whipping cream
    1 teaspoon pure vanilla extract
    1 tablespoon white sugar
    1 teaspoon ground cinnamon, for dusting (optional)

West Elm - Salted Caramel Apple Cider Recipe

For the cider: In a large sauce pot, heat cider, salted caramel, and cinnamon sticks until it comes to a boil. Stir to ensure the cider is evenly distributed. Remove from heat.

West Elm - Salted Caramel Apple Cider Recipe

For the salted caramel: In a large sauce pot over medium heat add the sugar & water. Bring to a boil while wiping down the sides of the pan using a pastry brush. Continue to boil until the mixture turns a deep amber colour (approximately 5 minutes). This step happens VERY quickly, so be sure not to burn the sugar. Immediately remove from heat & whisk in cream, butter & sea salt. Let cool to room temperature.

West Elm - Salted Caramel Apple Cider Recipe

For the whipped cream: Using a mixing bowl & whisk, add the cream, vanilla & sugar. Whisk until stiff peaks form.

For assembly: Pour cider in desired sized mug. Top with whipped cream, cinnamon & drizzle with additional salted caramel.

West Elm - Salted Caramel Apple Cider Recipe

Notes: It is best to make the salted caramel a day ahead of time. This recipe will also work well with store bought salted caramel. For a more grown up version, add an ounce of your favorite bourbon or whiskey.

Featured: Fauna Mugs // Copper Flatware // Belgian Linen Napkins // Reclaimed Wood Tray // Pinecone Salt + Papper Shakers

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West Elm + Modest Marce

Marcella DiLonardo is the Toronto based food photographer, stylist, and writer behind the blog Modest Marce. Follow Marcella on Instagram + Twitter + Pinterest.

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Kizzy- Peonies & Puddles

November 21, 2015

This looks and sounds delicious. One to be tried out this holiday season

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