Crockpot Caramel Apple Cider

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.

1. Pour the cider into the crockpot.
2. Add in the brown sugar and cinnamon and whisk until well incorporated.
3. Chop up the apples and add to the crockpot.
4. Cover and cook on low for 2 hours, or high for 45 minutes or until warmed through.
5. 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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