One of my favorite things about fall is getting a caramel apple spice from Starbucks. Yum! But did you know you can easily recreate them at home?!
The Starbucks caramel apple spice is totally delicious, but I think this homemade version is just as good (and way less expensive!)
I adapted this recipe from one I found at A Year Of Slow Cooking. I made my first batch following her instructions exactly, and it was totally delicious, but I didn’t like all the sediment-y spices etc. floating around in the liquid.
So I changed some things up a bit and made a second batch. It was just as delicious and mostly sediment-free!
Caramel Apple Spice In The Crock-pot
- 6 C apple cider
- 4 T caramel syrup (the ice cream topping, but not the magic shell kind)
- 1 cinnamon stick
- 5 whole cloves
- a Crock-pot
(Ignore the ground cinnamon and ground cloves in this picture. I took the picture when making the first batch, but you really want to use whole cinnamon sticks and cloves. And yes, my Crock-pot looks like a cow!!!)
The directions are simple: just mix everything up in your Crock-pot. Make sure to stir the syrup in well. It will turn the whole thing super light-colored and may look a bit weird, but once it’s done cooking it will be back to normal!
Once everything is mixed together, turn your Crock-pot on low. Let it go for at least 4 hours so the spices have time to steep. Once you’re done cooking, carefully remove the cinnamon sticks and cloves. This way you get all the awesome spice flavor without little bits of spice floating around in your drink! (Anybody else only drink pulp-free OJ?)
Then ladle it out and enjoy your homemade caramel apple spice!
Are you as addicted to Starbucks as I am? Turns out that there are a couple of other Starbucks copycat recipes over at A Year Of Slow Cooking, so I’m really excited to try those out!
What are your favorite fall drinks?
I link up at these awesome parties!