- What if the caramel seizes?
- Don't panic! Remove from heat, add a little water, and stir over low heat until smooth again.
- Can I use non-alcoholic cider?
- Of course, it works excellently with unfiltered apple juice too.
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Garlic Infused Sweet Potatoes
Nutella & mascarpone layer cake
Cinnamon sugar pretzels
Rum & raisin cannoli
Oreo Macarons
Elk meat doughnuts (venison)
Greek spinach rice
Spiced cauliflower and pea samosas
Zesty honey and ginger lemonade
Khao soi (Northern Thai curry noodle soup)
Japanese natto with karashi mustard & spring onion
Malai Sondesh
Bicol Express with Coconut Milk
Galaktoboureko with lemon syrup
Broken wheat payasam
Lomo Saltado with Roasted Vegetables
Russian smoked meat pelmeni
All-butter puff scones
Spicy cream of tomato soup
Deconstructed taco bowl
Salted caramel apple cider
This drink is a liquid hug for winter evenings. The trend for salted caramel is no accident: salt in small amounts is sweetness's best friend, suppressing bitter notes and amplifying sweet aromas. In this recipe, the tartness of apple cider meets the silkiness of butter caramel.
Ingredients
500
ml
Apple cider (dry or medium)
50
g
Brown sugar
30
g
Butter (room temperature)
100
ml
Whipping cream (min. 30%)
1
tsp
Vanilla extract
2
pinches
Coarse sea salt (one for sauce, one for topping)
100
ml
Whipped cream (for serving)
Shopping List (0)
Equipment Needed
- Medium saucepan for the cider
- Heavy-bottomed pot for the caramel
- Whisk
- Heatproof glasses
Allergen Information
Milk
Instructions
1
✓
Pour the apple cider into a saucepan and begin heating over low heat. It should only simmer, not boil!
Tip: If boiled, the alcohol and delicate apple aromatics will evaporate (loss of essential oils).
2
✓
In another heavy-bottomed pot, melt the butter over medium heat.
Tip: A heavy bottom helps distribute heat evenly so the sugar doesn't burn.
3
✓
Stir the brown sugar into the butter and melt, stirring constantly, until bubbly and uniform.
Tip: Distinctive deep flavours develop as the sugar melts under heat (caramelisation).
4
✓
Remove caramel from heat and carefully pour in the cream in a thin stream whilst whisking constantly.
Tip: Careful, the cold cream will cause the hot sugar to steam suddenly and splatter! Stirring helps the fat and water form a creamy mixture (emulsion).
5
✓
Return caramel to heat for 1 minute, stir until smooth, then pour into the warm cider.
Tip: Mixing them now allows the flavours to marry better in the warm liquid.
6
✓
Add the vanilla and the first pinch of salt, then stir thoroughly.
Tip: Salt ions block bitter receptors on the tongue, making the sweet taste seem even more intense (flavour enhancement).
7
✓
Serve in heatproof glasses, pile whipped cream on top, and sprinkle with the remaining salt.
Tip: The contrast between cold foam and hot drink provides an exciting mouthfeel.
Recipe FAQ
Ingredients
- 500 ml Apple cider (dry or medium)
- 50 g Brown sugar
- 30 g Butter (room temperature)
- 100 ml Whipping cream (min. 30%)
- 1 tsp Vanilla extract
- 2 pinches Coarse sea salt (one for sauce, one for topping)
- 100 ml Whipped cream (for serving)