Description
Caramel Apple Cider Sangria brings autumn cheer! This sweet & spiced drink, packed with fruit, is my favorite for cozy gatherings.
Ingredients
Scale
- Liquid Base:
- 4 cups (about 1 liter) good quality apple cider
- 1 bottle (750ml) crisp dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1/2 cup (120ml) brandy or apple brandy
- Sweet & Spice:
- 1/2 cup (120ml) caramel sauce (dairy-free if preferred, plus extra for garnish)
- 4–5 cinnamon sticks
- 2–3 star anise pods
- Fresh Add-ins:
- 2–3 medium fresh apples (like Honeycrisp or Fuji), thinly sliced
- Finishing Touch:
- 1–2 cups sparkling water or club soda, chilled
Instructions
- Gather Your Goodies:: Okay, first things first, grab your biggest pitcher – the one you use for everything, you know? Now, slice up those fresh apples. I usually go for thin half-moons; they look pretty floating around. This is where I sometimes get distracted and eat half the apples before they make it into the sangria, oops. Try to resist!
- Mix the Liquids:: Pour your apple cider, white wine, brandy (or whatever spirit you chose), and about half of your caramel sauce into the pitcher. Give it a good, gentle stir. You want everything to mingle nicely, but don’t go crazy, we’re not making a smoothie here. I always taste a tiny bit at this stage, just to check the sweetness, you know, for quality control.
- Add the Spices & Fruit:: Toss in your sliced apples, cinnamon sticks, and star anise. See how those colors start to pop? This is where the magic really starts to happen, the smells begin to develop. Don’t be shy with those cinnamon sticks; they’re going to give our Caramel Apple Cider Sangria that warm, spiced hug.
- Chill Out (Literally):: Now, cover that pitcher and pop it into the fridge. This is the most crucial step, honestly. Let your Caramel Apple Cider Sangria chill for at least 4 hours, or even better, overnight. This gives all those flavors time to really get to know each other, to deepen and meld. I’ve rushed this before, and it just wasn’t the same. Patience, my friend!
- The Caramel Drizzle:: When you’re ready to serve, grab the remaining caramel sauce. I like to warm it slightly so it drizzles beautifully. Here’s a trick: take a glass, drizzle some caramel around the inside, then fill it with ice. This makes for a pretty presentation and an extra sweet sip. Don’t judge my caramel obsession!
- Serve It Up:: Fill those caramel-drizzled glasses with your chilled Caramel Apple Cider Sangria, making sure each glass gets plenty of apple slices and a cinnamon stick. Top each serving with a splash of sparkling water or club soda for that lovely fizz. Take a moment to admire your handiwork, and then enjoy! It smells like autumn, tastes like pure joy.