Easy crockpot caramel apple cider made with real apple cider, cinnamon, and fresh apples then finished with a caramel drizzle. Perfect for football parties and Thanksgiving!
Why this recipe works
This crockpot caramel apple cider starts with a full gallon of real apple cider, brown sugar, cinnamon, and apples and is topped off with caramel sauce and a caramel candy garnish. It’s an easy, caffeine free fall drink for parties, and the slow cooker keeps it warm for as long as you need it to!
I use real apple cider as opposed to apple juice. Every. Single. Time. Why? Because cider is unfiltered, so it has more body and a deeper apple flavor that blends really well with the brown sugar and caramel. It won’t taste like sugar water this way! The chopped apples soften as the cider heats, so you get little bites of warm, cinnamon-spiced apple in every glass.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
APPLE CIDER – Look for fresh, cloudy apple cider in the refrigerated section of the produce department or at a local orchard in the fall. I love the full apple flavor of real cider here. Apple juice will work in a pinch, but it’s sweeter and thinner, so start with less brown sugar and add more to taste if you are substituting.
CARAMEL SAUCE – I prefer to use my homemade caramel sauce, but a jar of store-bought caramel sauce works great too. Choose a thick caramel sauce, like an ice cream topping, rather than a thin coffee syrup so it drizzles nicely over the top of each glass. The caramel is added to the cups at the end so the flavor doesn’t get lost in the crockpot.
APPLES – I use a mix of Honeycrisp and Granny Smith apples. A little sweetness from the Honeycrisp and some tartness from the Granny Smith pairs really well together, plus, both hold their shape as the cider heats. Other firm, crisp apples like Fuji, Pink Lady, or Braeburn would also work.
BROWN SUGAR – Light or dark brown sugar both work. Dark brown sugar adds a deeper molasses flavor. The sweetness of apple cider varies by brand and season, so taste it once it’s warm and stir in a little more brown sugar if needed.
CINNAMON – Ground cinnamon gives this cider its warm, spiced flavor. Some of it will naturally settle to the bottom of the crockpot, so give the cider a good stir before ladling. If you prefer a clearer cider, whole cinnamon sticks work too, though the spice flavor will be milder.
How to Make Crockpot Caramel Apple Cider
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Pour the cider into the crockpot.
- Add in the brown sugar and cinnamon and whisk until well incorporated.
- Chop up the apples and add to the crockpot.
- Cover and cook on low for 2 hours, or high for 45 minutes or until warmed through.
- Ladle into mugs or glasses, drizzle with caramel sauce, and garnish with caramel candies.
Frequently Asked Questions & Expert Tips
Apple cider is pressed apple juice that hasn’t been filtered, so it’s cloudy, with more body and a richer, slightly tangy apple flavor. Apple juice is filtered and often sweetened, which makes it clear, thinner, and sweeter. You can use apple juice for this recipe if that’s what you have, but I recommend reducing the brown sugar and tasting before adding more.
No. This caramel apple cider is made with apple cider, brown sugar, cinnamon, apples, and caramel, so it’s caffeine free. That makes it a great warm drink for kids and for anyone who wants a warm cup in the evening.
It’s inspired by the same flavors. The Starbucks version starts with steamed apple juice and cinnamon syrup, then gets topped with whipped cream and a caramel drizzle. This homemade version uses real apple cider, fresh apples, and cinnamon, and it makes a full gallon in the crockpot, so you can serve a whole group of people.
Yes. Keep the crockpot batch alcohol free so kids and non-drinkers can enjoy it, then add 1 to 1 1/2 ounces of caramel vodka or spiced rum to individual adult glasses. For something similar, try my spiked caramel apple cider or apple cider sangria!
Either way works, so it really comes down to personal preference. A drizzle on top gives you caramel in the first sip. For caramel flavor all the way through, spoon 1 to 2 tablespoons of caramel sauce into the bottom of the glass, then ladle in the hot cider and give it a stir with a cocktail pick or spoon. The hot cider melts the caramel right in. Warming the caramel sauce for a few seconds in the microwave makes it easier to drizzle.
Yes, absolutely! Once the cider is warmed through, switch the slow cooker to the WARM setting, keep it covered, and stir it now and then. The apples will continue to soften the longer they sit, so ladle carefully.
Yes. This recipe makes a full gallon, which needs a 6-quart crockpot to fit the cider and the apples. For a smaller batch, cut each ingredient in half and use a 4-quart slow cooker. A half batch still works in a 6-quart crockpot if that’s the only one you have, but the cider will sit shallower and heat faster, so start checking it a little before the full cook time is up.
Storage and Freezing Information
- To store leftovers: Let the cider cool, then transfer it to an airtight container or pitcher and refrigerate for up to 4 days. The apple chunks get softer the longer they sit, so you can strain them out before storing if you prefer.
- To reheat: Warm individual servings in the microwave or reheat larger amounts in a saucepan over medium-low until steaming, without boiling. Add a fresh drizzle of caramel sauce after reheating.
- To freeze: Strain out the apple chunks, since they turn mushy once frozen and thawed. Pour the cooled cider into freezer-safe containers, leaving about 1 inch of space at the top for expansion, and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat.
- Caramel sauce: Store leftover homemade caramel sauce in an airtight container in the refrigerator for up to 3 months. Store-bought caramel sauce should be stored according to the label.
Serving Suggestions
Caramel apple cider is great for all chilly weather occasions, from Halloween parties and football Sundays to Thanksgiving dessert tables.
Set up a little cider bar next to the crockpot with caramel sauce, whipped cream, cinnamon sticks, and a bowl of caramel candies so everyone can build their own glass.
It pairs perfectly with warm fall desserts like apple crisp, apple hand pies, or a pan of caramel apple dump cake. If you have extra caramel on hand, a batch of microwave caramels makes a sweet party favor!
More Warm Fall Drinks Recipes
- Hot Apple Cider
- Crockpot Hot Chocolate
- Slow Cooker Pumpkin Spice Latte
- Hot Cranberry Punch
- Champurrado, Thick Mexican Hot Chocolate
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Crockpot Caramel Apple Cider
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 gallon apple cider
- ½ cup brown sugar
- 1 Tablespoon cinnamon
- 2 medium Honeycrisp apples chopped
- 2 medium Granny Smith apples chopped
- Caramel sauce for drizzling
- Caramel candies optional garnish
Things You’ll Need
Before You Begin
- This recipe makes about 16 cups (1 gallon), so you’ll need a 6-quart slow cooker. For a smaller batch, cut the recipe in half and use a 4-quart slow cooker. A half batch heats faster in a 6-quart crockpot because the cider sits shallower, so check it a little early if that’s the only size you have.
- Use fresh, cloudy apple cider from the refrigerated produce section for the best flavor. Apple juice works in a pinch, but it’s sweeter, so start with less brown sugar and add more to taste.
- Ground cinnamon settles to the bottom of the crockpot, so stir the cider well before ladling each serving.
Instructions
- Pour the cider into the crockpot.1 gallon apple cider
- Add in the brown sugar and cinnamon and whisk until well incorporated.1/2 cup brown sugar, 1 Tablespoon cinnamon
- Chop up the apples and add to the crockpot.2 medium Honeycrisp apples, 2 medium Granny Smith apples
- Cover and cook on low for 2 hours, or high for 45 minutes or until warmed through.
- Ladle into mugs or glasses, drizzle with caramel sauce, and garnish with caramel candies.Caramel sauce, Caramel candies
Expert Tips & FAQs
- Nutrition information does not include the optional caramel sauce or caramel candies.
- To keep warm for a party, switch the crockpot to the WARM setting, keep it covered, and stir occasionally. The apples will keep softening the longer they sit.
- Store cooled leftovers in an airtight container or pitcher in the refrigerator for up to 4 days. Strain out the apples first if you prefer.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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