i’m backkkkk and i’m bringing a fall sangria! because there’s nothing better than this caramel apple cider sangria on a cool fall night!
you might have seen earlier today that… it’s Frankie & my eight year anniversary! i couldn’t leave you hanging with all that mushy gushy stuff, so i knew i had to hop back in and give you a fall recipe!
Okay. SO. you guys know how i feel about apple cider right?
to me, apple cider is like a crisp fall day. it reminds me of apple picking and pumpkins and Art Festival in Scituate and falling leaves and candles and just FALL.
am i basic enough yet?
but in all seriousness, this is super simple to put together and its quick and delicious.
i used a moscato in the sangria, but honestly the cider and vodka take over so you could really use any light white wine that you have on hand!
i like to garnish it with apples AND pears. you don’t haveeeee to… buuuuuutttttt….
boozy fruit is the BEST fruit. OBVI. so you should do it! frankie eats this stuff by the spoonful (or the glass)
aren’t those little chalkboard name plates so CUTE?
i got them on sale at crate & barrel and i used chalkboard pens to draw it up!
lets talk voddddkaaaaaa
i used caramel apple vodka because i really wanted the caramelllllll because aren’t caramel apples like quintessential fall snack?
if we’re being completely honest, i’m more of a red/candy apple girl. butttt i can get on board with a caramel apple.
and much like everything else in life, the sangria gets better with age.
I think it’s best if you make it an our to two hours before you’re ready to drink it!
sighhhhh. who’s ready for a big glass over the weekend?!?
put your hands up if you’re with me 🙌🏻
- 1 bottle moscato wine
- 1 cup caramel apple vodka
- 2 + ½ cups apple cider
- 1 honeycrisp apple
- 1 pear
- Dice the apple and pear into small chunks.
- In a large pitcher combine all the ingredients.
- Serve over ice or refrigerate for at least 1-2 hours.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen
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