I’m a sucker for a warm drink, and since we aren’t coffee drinkers around here I’m always on the hunt for family friendly beverages to serve on chilly mornings. You know I don’t post many slow cooker recipes on here, but I am officially giving myself a pass on this one because the recipe comes from one of my dear friends. Christy Jordan is the queen of southern cooking (and endearing anecdotes), and her most recent cookbook, Sweetness, is just as sugar sweet as Christy is.
This slow cooker cider is just a few simple ingredients and my favorite part is how easily it comes together. I can set everything in the crock pot the night before and have warm, caramel infused apple cider in the morning. My kids loved every whip cream topped, sweet and spiced sip. Every year at Christmas I make a pot of wassail for my family to sip after dinner, and I think this tasty cider would be a welcome addition to the line up.
Christy’s book isn’t just drink recipes, she also shares some traditional southern recipes that her own family loves. You’ll find some vintage classics that I didn’t even know existed in print form anymore, but can’t wait to make! More than her recipes, I fell in love with Christy’s little tid bits of cooking knowledge and her love for all things Pyrex. Her charm touches every page. Basically, I love her book. I love her. I know if you’ve got a cook in your life who enjoys a good read and some great recipes, they will be enamored with Sweetness! There is more than enough time to snatch up this goodie as a Christmas gift.
- 1 bottle (64 oz) apple juice
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 jar (12 ounces) caramel ice cream topping
- whipped cream for serving, optional
- Place the apple juice in a 5- or 6- quart slow cooker on low heat. Stir in the cinnamon, cloves, allspice, and the caramel (reserve a bit if you want to drizzle some over the cider before serving). Stir well after 1 hour.
- Continue cooking on low (the house will start to smell really great), 3 more hours.
- Serve in mugs topped with whipped cream and a drizzle of the reserved caramel, if desired.
- Slow cooker cider reheats well. Store leftovers in a pitcher in the refrigerator and rehear individual cups in the microwave until warm.
- NOTE: To make this on the stove top, place the apple juice, spices, and caramel in a large pot over medium heat and stir until it comes to a low boil, 2 to 3 minutes. Reduce the heat to low and simmer, stirring often, until the spices infuse the cider. 30 minutes