FOX 8 Recipe Box: Hot Caramel Apple Cider & Chocolate Mice
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Hot Caramel Apple Cider (recipe courtesy "Taste of Home")
- 8 cups apple cider
- 1 cup caramel flavoring syrup
- ¼ cup lemon juice
- 1 vanilla bean
- 2 cinnamon sticks (2-3 inches)
- 1 Tablespoon whole allspice
- Whipped cream, optional
- Hot caramel ice cream topping, optional
- Cinnamon sticks, optional
- Holiday sprinkles, optional
In a 3-qt. slow cooker or enameled cast iron pot, combine the apple cider, caramel syrup and lemon juice. Split vanilla bean and scrape seeds; add seeds to cider mixture. Place the bean, cinnamon sticks and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cider mixture.
Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Pour cider into mugs; garnish with whipped cream, caramel topping and additional cinnamon sticks if desired. Yield: 12 servings (3/4 cup each).
- Hershey kisses
- Maraschino cherries, whole with stems
- Almonds, sliced and raw
- Peters or Wilbur Coating milk chocolate
Remove cherries from jar and set on paper towel to remove excess juice. Melt chocolate in double boiler. Dip cherries in chocolate; allow extra chocolate to drip off cherry. On top of an open, cream part of an Oreo cookie set dipped cherry down on its side with stem facing up (to resemble the tail of the mouse). While the chocolate is still drying on the cherry, add 2 sliced almonds for the ears and the Hershey kiss for the head. Lastly, place two dots of icing to resemble the eyes.