Ingredients:

  • 4 cups (946 ml) Fresh, Unfiltered Apple Cider
  • 2 Whole Cinnamon Sticks
  • 3 Whole Star Anise Pods (optional)
  • 1 cup (237 ml) Boiling Water (filtered)
  • 4 Strong Black Tea bags (English Breakfast or Assam)
  • 4 Tbsp Thick Caramel Sauce, plus 4 tsp extra for garnish
  • 6 fl oz (177 ml) Jack Daniel's Winter Jack (or Spiced Rum/Whiskey)
  • 4 thin Apple Slices (optional, for garnish)
  • Whipped Cream (optional, for garnish)

Instructions:

  1. Prepare the Tea Concentrate. Bring 1 cup (237 ml) of filtered water to a rolling boil. Pour the water into a measuring jug. Add the 4 black tea bags. Steep for exactly 5 minutes to create a strong, robust concentrate. Remove and discard the tea bags, squeezing out any excess liquid. Set aside.
  2. Infuse and Warm the Cider. Pour the 4 cups (946 ml) of apple cider into a medium saucepan. Add the 2 cinnamon sticks and 3 star anise pods (if using). Heat the cider over medium-low heat. Bring to a gentle simmer (just tiny bubbles forming), but do not boil. Remove the cider from the heat once fully warmed and fragrant (about 8 minutes).
  3. Assemble the Tipple. Place 1 tablespoon (15 ml) of caramel sauce into the bottom of each of the four heatproof mugs. Add 1.5 fl oz (44 ml) of Winter Jack (or preferred spirit) to each mug. Pour the strong tea concentrate (from Step 1) evenly into the four mugs.
  4. Finish and Serve. Remove the spices from the cider mixture. Ladle the hot spiced cider into the mugs over the tea mixture. Stir each mug gently to combine the caramel and the liquid base. If using, top with a dollop of whipped cream and a thin drizzle of the extra caramel sauce. Garnish with a thin apple slice. Serve immediately.