Sparkling Apple Cider Floats (alcoholic and non-alcoholic versions

• Vegetarian

• Condiments

  • 1 Caramel sauce, Homemade or store-bought

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 tbsp Sugar

• Drinks

  • 1 750 mL bottle Sparkling apple cider

• Dairy

  • 1 Vanilla ice cream or frozen yogurt

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 Tablespoon sugar, preferably coarse sugar or sparkling sugar
• 1 teaspoon cinnamon
• vanilla ice cream or frozen yogurt
• homemade or store bought caramel sauce
• one 750 mL bottle of Sparkling Apple Cider or two 12 oz. bottles of Hard Apple Cider

Directions

• In a small bowl, stir together the sugar and cinnamon. Line a baking sheet with parchment or wax paper. Using a small cookie scoop, mellon baller, or spoon, scoop 8-12 (depending on the size and if you want two or three scoops per glass) onto the baking sheet. Using some of the cinnamon sugar mixture, sprinkle cinnamon sugar on top of each ball, pressing in if necessary. Place the sheet with the ice cream balls in the freezer for an hour or two. Pour some of the caramel into a small bowl. Dip the rim of your champagne flutes or glasses in the caramel and then into the cinnamon sugar mixture. Set aside until ready to serve. When ready to serve, pour about 6 oz. (3/4 cup) of the cider into each of the prepared glasses and add two or three of the ice cream balls.
• In a small bowl, stir together the sugar and cinnamon.
• Line a baking sheet with parchment or wax paper.
• Using a small cookie scoop, mellon baller, or spoon, scoop 8-12 (depending on the size and if you want two or three scoops per glass) onto the baking sheet. Using some of the cinnamon sugar mixture, sprinkle cinnamon sugar on top of each ball, pressing in if necessary. Place the sheet with the ice cream balls in the freezer for an hour or two.
• Pour some of the caramel into a small bowl. Dip the rim of your champagne flutes or glasses in the caramel and then into the cinnamon sugar mixture. Set aside until ready to serve.
• When ready to serve, pour about 6 oz. (3/4 cup) of the cider into each of the prepared glasses and add two or three of the ice cream balls.