Cherry-Coded Spiced Apple Cider Float Recipe (Print Version)
A long-form recipe for a Cherry-Coded Spiced Apple Cider Float. A cozy, comforting drink with personal stories, tips, and real-life kitchen chaos.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ For the Spiced Cider Base
01 -
8 cups (1/2 gallon) good-quality, unfiltered apple cider
02 -
4 cinnamon sticks
03 -
8-10 whole cloves
04 -
2-3 star anise
05 -
3 wide strips of orange peel
→ For the 'Cherry-Coded' Syrup
06 -
2 cups frozen dark sweet cherries
07 -
1/2 cup granulated sugar
08 -
1 tablespoon fresh lemon juice
09 -
2 tablespoons water
→ For Assembling the Float
10 -
1 pint high-quality vanilla bean ice cream
11 -
Whipped cream, for topping
12 -
Ground cinnamon, for dusting
→ Optional Grown-Up Version
13 -
1/4 cup bourbon or spiced rum per serving
# Instructions:
01 -
In a small saucepan, combine the frozen cherries, sugar, and water. Bring to a boil over medium heat, then reduce to a simmer. Let it simmer for 15-20 minutes, stirring occasionally, until the cherries have broken down and the syrup has thickened.
02 -
Place a fine-mesh sieve over a bowl or heatproof jar. Pour the cherry mixture through the sieve, using a spoon to press all the liquid out of the cherry solids. Discard the solids and set the syrup aside.
03 -
In a large pot or Dutch oven, combine the apple cider, cinnamon sticks, whole cloves, star anise, and orange peel. Warm over medium-low heat for at least 20 minutes, being careful not to let it boil.
04 -
Carefully strain the hot cider through the fine-mesh sieve to remove all the spices and peel. Return the cider to the pot and keep warm over low heat.
05 -
Place 1-2 large scoops of vanilla bean ice cream into the bottom of four large, heatproof mugs. Slowly pour the hot spiced cider over the ice cream, allowing it to foam up.
06 -
Drizzle each float with the Cherry-Coded syrup, top with a generous amount of whipped cream, and finish with a sprinkle of ground cinnamon. Serve immediately.
# Notes:
01 -
Use whole spices for a cleaner, non-gritty flavor. Never boil the cider, as it can make the spices bitter. The temperature contrast is key: use very hot cider and very cold ice cream for the best foam. Taste and adjust your cherry syrup for sweetness and thickness before serving.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
Small saucepan
03 -
Fine-mesh sieve
04 -
Heatproof mugs
05 -
Ladle
# Nutrition (Per Serving):
Calories: 450
Total Fat: 20g
Total Carbohydrate: 65g
Protein: 5g