Caramel Apple Sangria is a delicious drink that’s brimming with fall flavors!
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If you’re my “real life” friend, you already know this about me. If not, let me tell you about how much I love mixed drinks. Wait. Don’t get the wrong idea here. I enjoy drinking them for sure, but I’m no alcoholic. What I mean by this is that I love to make them. Often times, when you invite me for shabbos, I show up with my collection of things we’ll need to make amazing mixed drinks. It’s always been a challenge for me to share the recipes with you though, because I never measure. A little this, a little that, taste, adjust, you know how it is.
Sangria? I love Sangria. And if you’re a long time reader of this blog, you already know that I love all.things.apple. So an apple flavored Sangria? Sign me up! I decided to call my (slightly adapted) version of the original recipe a Caramel Apple Sangria. Because that’s what it tastes like to me. Yum. You know you need this!
Before we continue on to the recipe, let’s take a minute to talk about Tablespoon.com. The next time you’re looking for ideas or inspiration in the kitchen, I strongly suggest you check it out. Tablespoon shares recipes with a twist (check out this Jack Daniels Teriyaki Sauce. Yum.), quick and easy recipes (like the sangria recipe below!), and lots of seasonal recipes. And while the site isn’t specifically kosher, there are lots of kosher-friendly options, as well as recipes that are easily adaptable (using non-dairy milks, tofutti cream cheese, etc). I also love their roundups, like these 5 New Salad Dressings for Fall.
And now, for your new favorite fall drink: Caramel Apple Sangria
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- 3 apples, diced (I used Fuji)
- 2 cups apple cider
- 1 bottle (750 ml) moscato wine
- 1 cup caramel flavored vodka
- 2 cinnamon sticks
- apple ale, optional, for serving
- Combine apples, cider, wine, vodka and cinnamon sticks in a large pitcher and stir.
- Place in the fridge for at least 8 hours, to allow the flavors to develop.
- To serve, pour some of the mixture into a glass and top with apple ale.
- Serve within a day or two of preparing. Always add the apple ale just before serving. For best results if serving more than 8 hours after preparing the recipe, discard original apples, which may become soggy, and replace them with freshly diced apples.
Note about the recipe: The original recipe called for half caramel vodka and half apple flavored vodka. I used all caramel, mostly because I didn’t want to buy two new bottles of vodka, but you can definitely do half and half. Also, the original recipe called for club soda, but I decided to take it over the top by adding apple ale instead. If you don’t have apple ale, club soda or seltzer are great too!
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Thanks for visiting, and le’chaim! -Miriam
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This is a sponsored conversation written by me on behalf of Tablespoon. The opinions and text are all mine.