A smooth and creamy cider made with real caramel, apple cider and spiced rum.
To serve 12:
2-1/4 cups caramels
64 oz bottle of apple cider
1 tsp ground cinnamon
1 oz spiced rum, per serving (minimum 375ml bottle)
In a large saucepan, heat caramels with apple cider and ground cinnamon. Bring to a boil, stirring constantly. Take off heat and let cool slightly. Pour into a blender and blend for a few seconds. This will completely homogenize the caramel and add a nice layer of caramel froth on the top. Ladle into cups. Add about an ounce of spiced rum per cup, or more if you like it stronger.