• 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.

Servings: 4 (8 ounces each)
Serving Size: Nutrition not available.

Per Serving
Calories: N/A
Cholesterol: N/A
Fat: N/A
Sodium: N/A
Carbohydrates: N/A
Protein: N/A
Fiber:
Saturated Fat: N/A