The hot apple pie cocktail is delicious, easy, and it's one that you'll likely find yourself coming back to often. This warm apple cider drink makes a perfect fall cocktail and deserves to be at all of your cool weather parties.
The recipe is a simple way to spike hot apple cider. It includes Tuaca, an Italian liqueur with deep roots and a wonderful citrus and vanilla hint. When that is combined with the cider, it is very comforting and soothing.
- Pour the Tuaca in an Irish coffee glass.
- Fill with hot apple cider.
- Top with whipped cream.
- Garnish with a cinnamon stick.
How Strong is the Hot Apple Pie?
You can make this drink as strong as you like, it's all going to depend on how much cider you pour. Let's assume that you add 4 ounces of cider to the glass. In this instance, the hot apple pie would have an alcohol content of about 11 percent ABV (22 proof).
It is a relatively gentle drink and a nice, soothing sipper.
You will see the hot apple pie cocktail made with a variety of liquor and spices. You can add a little cinnamon, nutmeg, and cloves if you want more autumn spices. Some recipes also add unsalted butter or brown sugar. You can substitute vanilla vodka for Tuaca, although this will increase the alcohol content. Butterscotch liqueur might also make a good substitute for Tuaca.
You can make a non-alcoholic variation easily for younger family members or those who prefer. Eliminate the Tuaca and add a drop of vanilla extract. You can use any store-bought cider, but it is fun to use local apple cider you have found at a farmer's market or fruit stand.
Tuaca liqueur had its origins 500 years ago. It was concocted to honor Lorenzo the Magnificent of the powerful Medici family in Florence, Italy. The liqueur has a brandy base from brandy distilled in Anagni, east of Rome. The Medici family grew a wide variety of citrus on their Villa di Castello estate outside of Florence. However, it is impossible that vanilla was in the original recipe since it is native to Mexico and Lorenzo died the year that Columbus landed in the New World.
The recipe was lost over time but two brothers-in-law claimed to have rediscovered it in 1938. Gaetano Tuoni and Giorgio Canepa named it using a combination of their two surnames. Originally it was called Brandy Milk and then Tuoca. The mild, sweet liqueur was popular with American soldiers during World War II but was not imported in quantity to the U.S. until the 1960s.
At that time the name was Americanized to Tuaca.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||6 g|