This spiked caramel apple cider recipe mixes spiced rum with caramel topping to bring new life to this classic cocktail — perfect for chilly evenings.
Combine apple cider and ¼ cup caramel ice cream topping in a 4-quart slow cooker until smooth; cover the slow cooker.
Cook on Low for 3 to 4 hours or on High for 1 hour and 30 minutes to 2 hours.
Combine sugar, salt, and apple pie spice in a small shallow bowl. Add remaining 2 tablespoons caramel ice cream topping to a small saucer.
Moisten rims of 8 mugs or heatproof glasses in caramel topping, then dip into spice mixture.
Ladle hot cider into the prepared mugs; add 3 tablespoons spiced rum to each mug and garnish each with a cinnamon stick.