- ¼ cup Dierbergs sugar
- ¼ cup water
- 3 cups apple cider
- 4 sticks cinnamon
- 1 black chai tea bag
- 3¼ ounces cinnamon whiskey (Fireball)
- 1 teaspoon fresh lemon juice
In medium saucepan, combine sugar and water over medium heat; cook whisking often until sugar dissolves, about 2 minutes. Increase heat to high; cook without stirring until golden brown, about 4 minutes. Slowly whisk in cider (mixture may seize) until smooth. Add cinnamon sticks; bring to a boil and cook 5 minutes.
Remove from heat; add tea bag. Steep for 5 minutes; discard tea bag. Stir in cinnamon whiskey and lemon juice.
Divide hot cider among four 8-ounce mugs; insert 1 cinnamon stick into each mug to stir.
Serving Size: Nutrition not available.
Saturated Fat: N/A