Caramel apples are my weakness. A few years ago, I let my guard down and ate as many caramel apples as my heart desired. It was all fun an games until I found myself reclined in an orthodontist’s chair. You may be asking what the connection between caramel apples and a trip to the orthodontist? Well, after about ten caramel apples the glue on my bottom retainer wore off and the poked tongue every time I moved my mouth. Quite a painful experience just for a few caramel apples!
An emergency orthodontist visit later, one would think my love for caramel apples would have subsided. I’m here to say, the love affair is still going strong! However, I’ve learned to limit myself and try to sneak in the flavor combination in other ways. Therefore, I couldn’t wait to try my hand at making a batch of caramel apple sangria this fall season! It’s perfect to whip up and keep in the fridge for an imprint girls’ night, game day tailgate, or to warm up and sip at night next to a fire.
Caramel Apple Sangria
- 1/2 gallon apple cider
- 1 bottle white wine
- 2 C caramel vodka
- 2 apples, chopped
- Cinnamon sticks optional*
- Pour the apple cider, wine and vodka into a pitcher
- Stir to combine and add in the chopped apple
- Cover and place in the fridge overnight
- Serve hot or cold with a cinnamon stick garnish