Caramel and Apple Hot Toddy with Cinnamon
Everybody knows there is no better way to warm up than with a hot toddy by the fireplace.
2/3 cup (150g) caster sugar
2/3 cup (165ml) apple juice
4 cinnamon quills
2/3 cup (165ml) apple pie liqueur (we used Moreau brand – substitute Calvados)
Whipped cream, to serve
Ground cinnamon, to dust
Place sugar in a medium heavy-based saucepan over high heat with 1 tbs of water. Cook, swirling pan, for 5-6 minutes or until golden and caramel. Using a metal spoon (and being mindful of the steam), stir in 2 cups (500ml) water and swirl pan until caramel and water are combined. Stir in apple juice and cinnamon quills, then stir in the liqueur.
Divide among glasses, spoon over whipped cream and dust with cinnamon to serve.