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Creamy caramel Zacapa-spiked Mulled Cider
A new twist on the classic mulled cider using Zacapa rum and a creamy caramel topping.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 drinks
Ingredients
- One pint of good-quality dry apple cider
- 8 cl of Ron Zacapa Centerinaro Rum
- One inch-long stick of cinnamon
- 10 grams of ginger root cut into chunks
- One star anise
- Two cloves
- One small vanilla pod cut in half length-wise
- Zest of one lemon
- 2-4 tablespoons of sugar
- Freshly whipped cream not the canned junk!
- Quality caramel sauce home-made or store bought
Instructions
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In a small pot add cinnamon, ginger, star anise, cloves, the halved vanilla pod and two tablespoons of sugar.
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Pour in cider and rum and place over low heat.
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Slowly heat up the mixture over the course of maybe 15-20 minutes till smoking but nowhere near simmering, stirring every now and then.
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Taste your concoction. By now it should be infused with notes of cinnamon and vanilla as well as a bit of spiciness from the clove, ginger and star anise. If it seems too tart and sour, add another tablespoon or two of sugar.
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Finally, grate in the zest of one lemon using a microplane grater or similar. Stir and serve.
To serve:
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Carefully strain into a couple of heatproof glasses, leaving about a centimeter of room at the top.
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Top each glass carefully with a generous amount of freshly whipped cream, then carefully drizzle a bit (or a lot) of caramel sauce over the top.
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Serve immediately.
Recipe Notes
This cocktail is a work of love, and a declaration of love. If you serve this to a loved one using canned whipped cream, I'll personally fly out and punch you in the face!