Friday, October 15, 2010

Clara Peeters, Still Life with Cheeses, Artichoke and Cherries, c.1625
oil on wood, 46.6 x 33.3 cm, Los Angeles County Museum of Art

Hot Caramel Apple Drink

8 ounces apple juice
1 tablespoon cinnamon syrup
whipped cream
caramel syrup
nutmeg
cinnamon

Bring apple juice to a boil. Add 1 Tbsp of cinnamon syrup to the bottom of a 12 oz mug. Add boiled apple juice. Top with whipped cream, pour caramel syrup generously; let caramel run into juice. Add more whipped cream and caramel, if desired. Sprinkle with nutmeg and cinnamon.

2. Cinnamon Syrup: 1 cup sugar, 1/8 tsp Salt, 2 Tbsp Flour, 1/2 tsp cinnamon, 2/3 cups water, 2 Tbsp butter. Mix all but butter. Boil until thickened. Add butter.


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