Hot or cold there is nothing like apple cider in the fall, although I prefer it warm especially on chilly fall mornings. One of the things we have to make every year with fresh apple cider is apple cider floats. This year our apple bug bit us a little early and the cravings for everything apple and pumpkin set in. We decided to play around and made three floats (technically 4 as one can be hot or cold)! Our “standard” Apple Cider Float that we sometimes add caramel to to make a Caramel Apple Float. A Warm Apple Cider Float version where the ice cream melts in almost like an affogato where you would pour warm coffee over ice cream, but in this case hot cider and ice cream. Last we made a Sparkling Ginger Apple Cider Float using half ginger ale and half apple cider. Asking the girls to pick a favorite wasn’t an easy task and they really couldn’t decide and I’m not sure I could pick just one either.
Do you have any favorite fall traditions? Do you pick apples? What is your favorite thing to make with apples?
Apple Cider Float/ Warm Apple Cider Float
Makes 1 serving
1-2c cold apple cider
scoop of two of vanilla ice cream (used So Delicious Vanilla Bean Coconut Milk Ice Cream)
sprinkle of cinnamon sugar
cinnamon stick for warm version, optional
Heat apple cider with optional cinnamon stick if making a warm float. Pour apple cider into a glass, add a scoop or two of ice cream, and sprinkle with cinnamon sugar. Enjoy!
Sparkling Ginger Apple Cider Float
1c cold apple cider
1c ginger ale (used Zevia Ginger Ale)
scoop of two of vanilla ice cream (used So Delicious Vanilla Bean Coconut Milk Ice Cream)
Pour apple cider and ginger ale into a glass and top with a scoop or two of ice cream. Enjoy!
Caramel Apple Float
Makes 1 serving
1-2c cold apple cider
scoop of two of vanilla ice cream (used So Delicious Vanilla Bean Coconut Milk Ice Cream)
1-2 TBSP caramel, pre-made or you can use one of the recipes below
Pour apple cider into a glass, add a scoop or two of ice cream, and drizzle with caramel. Enjoy!
Easy Caramel Sauce
2 TBSP almond butter
2 TBSP raw agave
1/2 tsp vanilla
Mix ingredients together until smooth.
Lucuma Caramel Sauce
3/4 c raw cashew butter or raw almond butter (made with cashew butter, this version without lucuma made with almond butter)
1/3- 1/2 c raw agave (if you like things less sweet start with 1/3 cup)*
2 TBSP lucuma powder (Navitas Naturals)
1 TBSP pure vanilla
pinch of sea salt
4-7 TBSP warm water, or more if needed to make smooth*
*If using almond butter use the full 1/2 cup of agave.
Starting with 3 tablespoons of water and 1/3 cup of agave if you don’t like things too sweet, blend everything together in a Vitamix or high-speed blender until smooth. Test for sweetness and add more if desired. Once desired sweetness is achieved add more water if needed to make it smooth. Store in the refrigerator up to 3 weeks, it will thicken as it get cold so remove from refrigerator before using to warm up.
