[Coley]

Caramel Coffee Mocktail

4 cups hot coffee
1/2 cup Caramel Sauce, (recipe follows)
1/2 cup whipped cream

Add 2 tablespoons of caramel sauce to bottom of 4 heatproof glass mugs.
Divide the coffee evenly between the mugs and top with a large dollop of whipped cream.

Note: To turn this into a Cocktail, start recipe with one shot of dark rum in each mug. To make a caffeine free version, substitute the coffee with milk/soy/etc.


Caramel Sauce

1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon vanilla extract

Mix the water and sugar in a large heavy-bottomed saucepan.
Cover and cook over low heat until the sugar dissolves.
Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon.
Watch it carefully at the end, as it will go from caramel to burnt very quickly.
Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract).
Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.
Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.
Store in mason jar in the fridge for about 2 weeks, though I doubt it will last that long!

[Coley]

Spiced Apple

Ingredients
2 cups ginger ale
1 cup apple cider
1 cup cranberry juice
Ice
Orange slices, for garnish

Directions
Stir together the ginger ale, apple cider and cranberry juice in a large pitcher.
Pour over ice filled glasses and garnish each with a slice of orange.

To make into a cocktail, pour 1 ounce of spiced rum into each drink.