Monday, October 8, 2012

Caramely Appley Delightfulness

I've already been extolling the virtues of all things fall. And also all things Amoretti. So in my continuing quest to re-create former favorite up-scale coffee shop favorites, the next natural choice was a caramel apple spice.

I've always loved hot apple cider. To me, cider and maybe popcorn and candy corn are the ideal complements to any fall activity. And cider, by nature, should be gluten-free. And if you wanted to get really crafty and heat it on the stove top, you could bypass the spiced syrup all together and instead just throw a few cinnamon sticks in the pot. But I like shortcuts, so I opted for the cinnamon Amoretti syrup (and after a slight mix-up at Amazon, I actually got it).

 This recipe is nice because you can make it by the cup, or you can heat enough apple cider for multiple servings in a sauce pot. I think it works best, though, if you add the syrup to each individual glass, though.

Here goes:

1 to 1 1/2 cups apple cider (I like Indian Summer, but you can pick your favorite brand)
2 pumps of Amoretti cinnamon syrup
Hershey's caramel syrup
Whipped cream to top

Pretty simple - heat up the apple cider, either via microwave or stove. When you get it hot enough, squirt the two pumps of syrup in, and a drizzle of caramel. Stir it up, then top with the whipped cream and another drizzle of caramel. Best if served with Breads From Anna pumpkin muffins. And in the hazy glow of your favorite Halloween decor.

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