Last year my sister introduced me to Starbucks Caramel Apple Spice. It instantly became my holiday drink of choice. I would go to Starbucks all the time on cold, snowy days to get it. The downside was… it was burning a hole in my pocket (Starbucks is expeeennnsive)! Finally I decided to ask the girl at Starbucks how they make it. She said she couldn’t tell me but I could watch her. So she did it all right in front of me. When I asked her how much syrup is in one pump she said “it is supposed to be 1/4 oz. but it can vary slightly”.. that was all I needed to know.
So then I did some math. 1oz. = 2 Tbsp. so we can figure that .25oz = 1/2 Tbsp. The Starbucks people put 3 pumps of syrup in a 12oz cup, making it 1 1/2 Tbsp per 12oz of apple juice. To simplify it further… 2/3 of 12oz. is 8oz (or 1 cup) and 2/3 of 1 1/2 Tbsp is 1 Tbsp. Sooooooo, for each cup of cider you simply add 1 Tbsp. of syrup. Easy enough right? See, MOM, I didn’t waste ALL of my time goofing off in school 😉
|Copycat Starbucks Caramel Apple Spice Cider|| |
- 2 c. apple juice
- 2 Tbsp. Starbucks Cinnamon Dolce Syrup (buy it straight from Starbucks for about $7. It will last you a very very very long time. Totally worth it.)
- Whipped cream
- Caramel topping
- Combine apple juice and syrup. Warm to desired heat (I did it in a hot chocolate maker and it turned out perfect. I loved the "whipped" taste it added. You could possibly try it in a blender for the same effect.. just be careful if it's really hot).
- Top with whipped cream and caramel topping.