Spiced rum and caramel ice cream topping bring new life to the classic drink, making it perfect for those chilly fall nights.

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Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 mugs
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together apple cider and 4 tablespoons caramel ice cream topping in a 3 1/2- or 4-qt. slow cooker until smooth. Cover and cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours.

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  • Mix together sugar, salt, and apple pie spice in a small shallow bowl. Pour remaining 2 tablespoons caramel topping into a small saucer.

  • Dip the rims of 8 mugs or heatproof glasses into caramel topping, evenly coating the rim; then dip into spice mixture. Ladle hot cider into mugs. Add 1 1/2 fluid ounces (3 tablespoons) spiced rum to each mug and garnish with a cinnamon stick.

Nutrition Facts

281 calories; protein 0.4g; carbohydrates 47.3g; fat 0.1g; cholesterol 0.2mg; sodium 322.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2019
Very tasty with or without rum. I recommend to warm you up on a chilly night! Read More
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