Category Archives: Recipes Using Cider

Apple Cider Floats! OMG!

If you like ice cream drinks on a hot summer day,I like these better than root beer floats. And they are much better for you than all the sugar that’s in root beer. Imagine drinking apple pie a la mode.

Apple Cider Float Recipe:

Not that you really need a recipe to make floats, but here are a couple tips.

  1. 50/50 vanilla ice cream and apple cider.
  • Use good quality, rich, real vanilla ice cream. Ice milk just won’t cut it. If you live in Wisconsin, Sassy Cow makes an awesome vanilla ice cream.
  • Top with apple slices and dip them in the ice cream to eat. Yummm!
  • Sprinkle with cinnamon.

Apple Pecan Pie Cronuts: No, not donuts.

If your mouth isn’t watering after reading the title to this recipe, you’re not human. But I bet you are wondering why I misspelled donuts. Well, I didn’t. There’s this new idea that is a cross between a donut and a croissant that is just heavenly. And so there you are. The biggest difference between a donut and a cronut is of course, that a cronut is light and flaky like a croissant and a donut, well….isn’t.


  • 1/2 ounce of this [croissant dough |] or 2 canisters Pillsbury refrigerated crescent dinner rolls 8-
  • 2 tablespoons butter
  • 1 1/2 cups honeycrips or pink lady apples cored and chopped
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract


  • 2 cups apple cider
  • 1/4 cup butter
  • 1 cup dark brown sugar
  • 3/4 cup cream
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract


  • 1 stick butter softened to room temperature
  • 2 ounces cream cheese at room temperature
  • 1 2/3 cups powdered sugar
  • 2 tablespoons apple cider caramel sauce
  • 1 tablespoon milk

Apple Bourbon Sorbet Recipe

Apple Bourbon Sorbet


– 3 cups chopped apples

– 1 cup apple cider

– 1/2 cup sugar

– splash of bourbon

1. Freeze your chopped apples overnight. This will save time when you’re ready to freeze the sorbet.

3. Combine the frozen apples, cider, sugar, and bourbon in a blender. Blend until smooth.

4. Transfer to a freezer-safe container, and freeze until solid.

5. If the texture is too icy for your taste, run the mixture through your blender again and re-freeze.

Apple Cider Float

When you’re looking for unique ways to cool down this summer or are looking for fun fall recipes, this is on the top of the list for easy faves.

Apple Cider Ice Cream Float

2 cups apple cider
1 cinnamon stick
1 cup vanilla ice cream
1 tbsp. caramel sauce
1 pinch of nutmeg

In small saucepan, heat cider with cinnamon stick. Pour cider into 2 float glasses. Top with ice cream, caramel sauce and some grated nutmeg. Serve with spoon.




2 honeycrisp apples, diced
3 tablespoons apple cider
1 1/2 cups whole wheat pastry flour
1/2 cup old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cardamom
1 pinch of nutmeg
1 large egg
1/3 cup loosely packed brown sugar
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
4 tablespoons brown butter, melted and cooled
1/3 cup apple cider

brown butter apple cider glaze
4 tablespoons brown butter, melted and cooled
1 1/2 tablespoons apple cider
1/2 teaspoon vanilla extract
1/2-3/4 cup powdered sugar


In a large bowl, whisk egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, butter, apple sauce and apple cider, whisking again until smooth. Gradually add in dry ingredients, mixing until just combined. Fold in diced apples. Do not overmix! Fill each muffin liner 2/3 of the way full with batter (I use an ice cream scoop to get the muffins to be of equal size).

Bake for 15-17 minutes, or until tops are no longer wet and become slightly golden. Top with glaze if desired!

brown butter apple cider glaze
In a large bowl combine brown butter, vanilla extract and powdered sugar. Whisk until the mixture comes together then add in 1 tablespoon of apple cider, continuing to mix. I always stir my glazes for a good 3-4 minutes so they really come together. If it still doesn’t appear glaze-like, add in cider 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a tiny bit of powdered sugar until you get the desired consistency. Spoon glaze on warm muffins or dip each top in the glaze, then serve.

Cocktail Drinks Using Cider

Cocktail Recipes Using Cider:

Bourbon Bomber: Apple cider, ginger, rosemary, allspice, and bourbon.

Bourbon Bomber Cocktail
Serves: 2
  • 1/4 cup Bourbon {4 tablespoons}
  • 3/4 cup apple cider {12 tablespoons}
  • 1/2 tablespoon honey
  • 3/4 teaspoon grated nutmeg
  • 1/2 teaspoon lemon zest, organic
  • 1/2 teaspoon allspice
  • 1/8 teaspoon dried ground ginger
  • Fresh ice
  • splash of bitters
  • Fresh Rosemary Sprigs
  1. Using a cocktail shaker add all ingredients and shake well.
  2. Strain into two ice filled low ball cocktail glasses.
  3. Garnish with bitters and rosemary.

apple cider margarita

Perfectly festive and tasty Apple Cider Margaritas to usher in Fall!


  • 6 ounces apple cider
  • 4 ounces silver tequila
  • 2 ounces triple sec
  • 1 lime
  • Pinch of brown sugar
  • 2 apple slices for garnish (optional)


  1. Fill two glasses with ice.
  2. In a cocktail shaker, add the apple cider, tequila, triple sec, and lime juice. Pinch in a smidge of brown sugar, and shake it all up.
  3. Pour over ice and garnish with apple slices (and/or cinnamon sticks if you have them on hand!) Enjoy!

apple cider sangriaAPPLE CIDER SANGRIA


1 bottle (standard size) of pinot grigio
2 1/2 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
3 honey crisp apples, chopped
3 pears, chopped


[Regular brandy can also be used, I use ginger brandy to give it more autumn flavor.]

Autumn Breakfast Hash Recipe

This is one of my favorite breakfast recipes because it’s so different; and a welcome treat when I get tired of eating the same old thing for breakfast.

Autumn Breakfast Hash Recipe

About  5 servings

  • olive oil
  • 1 sweet onion
  • 2 TBSP apple cider
  • 2 potatoes, our purple or yukon gold are best
  • 1/2 a butternut squash
  • 1 apple, chopped into cubes
  • 2 handfuls of brussel sprouts (I would guessimate at 1/2 pound), ends and loose leaves removed, or kale, broccoli, or any green you prefer
  • 2 pinches of pumpkin pie spice
  • salt and pepper to taste


Slice your onions into thin slices for caramelizing. Heat some oil in a skillet over medium low heat. Once hot, put your onions in the pan and stir. Keep stirring occasionally as your onions begin to caramelizing. Once then have begun to turn brown, about 10 minutes in, pour in your apple cider and stir. Let the apple cider cook down, stirring the onions occasionally. This should take another 10 minutes or so. When they are done, there should be no more liquid in the pan and your onions will be  dark brown and soft. Set a side.

Meanwhile, while your onions are cooking, begin to prep the veggies. Peel your potatoes and dice into small cubes. Peel your butternut squash (good luck with that!) and dice into the same size as your potatoes. You want them smaller so they will cook up fast in your skillet. I made mine about the size of a small brussel sprout.

Add a little more oil to a large skillet. When hot, add the potatoes and the butternut squash. Saute for about 5 minutes uncovered. Add the brussels sprouts, stir and cover with a lid. Cook for about 15 minutes, stirring occasionally, until your vegetables are soft enough to pierce with a fork. Stir in your chopped apple, caramelized onions, pumpkin pie spice and salt and cook for a few more minutes, uncovered, until they are heated through. If you want your apples soft like your veggies, throw in a few minutes sooner.

For more breakfast recipes, with or without cider, see our sister site: