Bring apple juice to a low simmer in a small pot set over medium heat (or warm it in the microwave). Transfer to a large mug and stir in 1 tablespoon Homemade Cinnamon Syrup (or more, to taste). Top with a generous dollop of fresh whipped cream and drizzle with 1 tablespoon Homemade Caramel Sauce. Serve warm.
To make a large batch of apple cider in the crock pot, multiply this single recipe by your number of desired servings, keeping in mind the maximum capacity of your slow cooker. Pour the apple juice in the slow cooker and flavor it with the cinnamon syrup. Set out a chilled bowl of whipped cream, a jar of caramel sauce, and a bunch of mugs for people to dress up their drinks.
To make approximately 2 cups of fresh WHIPPED CREAM, start with 1 cup chilled heavy cream. Use an electric mixer to beat at medium speed until soft peaks just begin to appear. Sprinkle 1/4 cup (sifted) powdered sugar and 1 teaspoon pure vanilla extract over the whipped cream and beat at medium-high speed until soft peaks form. Do not overbeat! Whipped cream may be tightly covered and stored in the refrigerator for up to 24 hours. ***This amount of whipped cream is enough to top 4 to 6 servings of Caramel Apple Cider, so reduce or multiply it accordingly, depending on how many servings you wish to make.***