1 Gallon Cider or apple juice (128 oz/16 cups)
2 & 1/2 TBL mulling spice* (substitute 2-3 tsp pumpkin pie spice)
16 Caramels or 1 & 1/4 cup caramel sauce
Whipped cream & caramel sauce for serving (optional)
1. Put everything in a slow cooker (5-6qt). If using mulling spices, put them in
a tea infuser or just strain before serving.
2. Cook on low 4-6 hours, high 2-3 hours.
3. Serve and top with whipped cream and a drizzle of caramel sauce if desired.
The caramel sometimes separates when the cider is very hot. Just stir before serving.
*see recipe for Williams Sonoma Kopy Kat on this blog.
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