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12 ounces apple juice or apple cider
Cinnamon syrup (see recipe below)
Whipped cream or whipped topping (optional)
Add 4 tablespoons of cinnamon syrup to the bottom of a saucepan. Pour on the apple juice or cider and heat thoroughly, but do not boil, stirring gently.
Alternatively, cook this in a microwave-safe mug that holds at least 16 ounces. Heat on medium for one minute, stir, then heat again.
Top with whipped cream and a big drizzle of caramel syrup.
1 cup water
1 cup brown sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1 teaspoon vanilla (optional)
Add 1 cup of water to a saucepan and begin to heat it. As it warms, add in 1 cup brown sugar and stir well. Bring to a slow boil, stirring constantly, then turn off the heat.
Immediately add the cinnamon, vanilla and nutmeg, if desired, and stir well. (Note: The cinnamon and nutmeg will not completely dissolve.)
Let the mixture cool, then store it in a covered glass jar for up to a month.
Tip: White sugar may be used in place of all or part of the brown sugar, but the mixture will have a slightly different flavor.