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Caramel Apple Cider with Whipped Cream

Caramel apple cider with whipped cream combines steaming apple cider and caramel with a fresh topping of vanilla-scented cream. Warm it gently without boiling, then serve in mugs for a smooth, sweet drink with medium-peak whipped cream.
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Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings: 6 servings
Course: Drink
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the cider
  • 6 cup apple cider
  • 0.33 cup caramel sauce
For the whipped cream
  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 3-quart saucepan
  • 1 electric mixer

Method
 

Warm the cider
  1. Combine the apple cider and caramel sauce in a 3-quart saucepan over medium-low heat, whisking until the caramel dissolves and the cider is steaming, 8 to 10 minutes; do not let it boil.
Whip the cream
  1. Beat the heavy cream, powdered sugar, and vanilla extract in a medium bowl with an electric mixer until medium peaks form, 2 to 3 minutes.
Serve
  1. Divide the warm cider among 6 mugs and top each with whipped cream.

Notes

For the smoothest cider, keep the heat low and do not let it boil. Refrigerate the cider and whipped cream separately for up to 3 days; the cider base can be frozen, but the whipped cream is best made fresh. For a dairy-free option, use chilled coconut cream in place of heavy cream.