Caramel Apple Hot Toddy

under 120mins
brunch

Ingredients for servings

  • 2 oz bourbon

  • 1 tbsp caramel sauce

  • 1 lemon wedge, juiced

  • 0.25 cup(s) hot water

  • 1 tbsp honeycrisp syrup

    • for the honeycrip syrup

  • 2 honeycrisp apples peeled and diced

  • 0.25 cup(s) water

  • sugar see note

Directions

  • Fill a cup or mug with the bourbon, caramel sauce, syrup and lemon juice. Pour in the hot water and stir until the caramel and honeycrisp syrup dissolves.

    • Honeycrisp Syrup

  • Place the apples and water in a saucepan and heat over medium heat. Cook until the mixture is simmering and the apple is tender and begins to break down. Transfer the mixture to a blender or food processor and puree until smooth and blended. Strain over a fine mesh sieve into a measuring cup.

  • Place both the honeycrisp juice and the sugar in a saucepan over medium heat.

  • Whisk constantly until the sugar dissolves and the mixture is simmering. Remove from the heat and let cool completely. Store in a sealed container in the fridge.

Notes

The amount of honeycrisp juice you have is how much sugar you need. If you have 1/2 cup, use 1/2 cup sugar. Equal parts.

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