Caramel vodka or regular vodka, 2 ounces per glass
Instructions
Place all mulled cider ingredients into a slow cooker. Set on low for 4 hours.
While cider cooks, make a batch of caramel. Place coconut milk, vanilla, butter and sea salt in a small saucepan over medium-high heat. Bring to a boil. Turn down heat to low and let simmer, whisking often, for about 30 minutes or until thick enough to coat the back of a spoon. Take off heat and let cool. Store in the refrigerator until the mulled cider is ready.
Pour caramel onto a small, shallow plate.
On a separate shallow plate, place crushed pecans.
Dip your glass of choice in the caramel until the entire rim is well covered. Dip the caramel rim into the pecan mixture. Pour mulled cider into glasses and spike your drink with the desired alcohol if using then stir and enjoy!
Recipe Notes
Storage: Leftover cider can be stored in the refrigerator for up to three days.
To make it on the stovetop: Simmer the mulled cider ingredients in a large saucepan over low heat. Cover and let simmer for about 1 hour. Make sure that the cider stays at a low simmer, if it comes to a boil, the cider can separate!
Nutrition facts
Calories
190
Fat
9g
Sat Fat
4g
Sodium
30mg
Carbs
28g
Fiber
2g
Protein
1g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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