A few weekends ago, Chuck and I hopped in the car and drove an hour outside of the city to pick pumpkins. We usually choose a new farm at random every year, and this year we happened upon a cute little homestead in Purcellville that had pick-your-own apples and various other fruits in addition to pumpkins.
Just picture the two of us skipping hand-in-hand through flaxen fields with giddy smiles plastered on our faces.
Then back up and picture Chuck lugging a 20 pound bucket overflowing with apples in one hand and a pumpkin in the other while I skip giddily through the fields like Julie Andrews in the Sound of Music.
It was more like that.
So what does one do with 20 pounds of apples, you might ask?
Make creamy apple cider. Obviously.
Creamy Apple Cider Recipe
2 cups apple juice
1/4 cup coconut cream (canned coconut milk refrigerated overnight and water drained out)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp vanilla extract
1 tsp gelatin (for extra creaminess, optional. Omit for vegan)
Extra coconut cream for garnish
Dairy free caramel sauce (optional)
- If starting with whole apples like I did, then you'll need to juice about 10 apples to get 2 cups juice. If you're not feeling that ambitious, store bought works just as well.
- Pour juice into a small sauce pan. Set heat to medium.
- Add your spices and gelatin and simmer for 15 minutes.
- Remove apple juice from heat and add the coconut cream. Whisk well to combine.
- Pour into mugs and top with additional cream, cinnamon, and *caramel if desired.
*A note about this caramel sauce: IT WILL CHANGE YOUR WORLD. I may or may not have eaten it for days, by the spoonful, and then thrown the rest away because it was ruining my life it was that good.