I woke up the other morning with the knowledge that Thanksgiving is just 2 short weeks away. And I felt cheated out of fall. So I’m filling these weeks with everything that I LOVE about fall!
One of my favorite seasonal drinks is the Starbucks’ Caramel Apple Spice. It’s apple juice with spices, carmel sauce and whipped cream. Oh so good… and oh so filled with naughty preservatives, colors, flavors and of course refined sugar. Thus, I have created for you (but mostly for ME!) my own all natural version!
This recipe features homemade caramel. I love to use Danielle Walker’s recipe from her Against all Grain cookbook. If you don’t have that cookbook, then 101cookbooks.com also has an excellent recipe. Both of these recipes use honey instead of sugar which makes this recipe much healthier, and also gives it a lovely flavor. The 101 cookbooks recipes uses honey and heavy cream. For a dairy-free caramel, I sub the heavy cream for 1 cup of full-fat canned coconut milk and 3 tbsp of grassfed-butter. Make the caramel 30 mins ahead of time so it has a moment to cool before you drizzle it atop your whipped cream!
Ahhh, whipped cream… This recipe features Coconut Whipped Cream. Click on the words and it will take you right to the link!
I plan to make these for my boys when I get home from work tonight. We may even watch Charlie Brown while we sip….
1 recipe of homemade caramel (see link above)
1 recipe of coconut milk whipped cream (see link above)
5 cups of unfiltered fresh apple juice.
1/2 tsp cinnamon
Make your caramel and allow to cool for 30 mins.
Make your coconut milk whipped cream.
Drizzle 1 Tbsp of caramel into the bottom of each mug.
Gently heat the apple juice and cinnamon in a saucepan for 3-5 mins, or until desired temperature is reached.
Pour the warmed apple juice into the mugs, then top with a dollop of whipped cream and a drizzle of carmel.
That's it! Fall in a cup!