Optional: 3 cinnamon sticks, ¼ teaspoon whole cloves in a spice ball for a spiced cider
Place the cider and spices (if using) in a cooker. Heat on “high” for two hours until the cider is heated through. Add the salted caramel and whisk to combine. Heat for an additional 10-15 minutes. Place the cooker on "keep warm" and serve as desired.
Chill any leftovers for up to 1 week and reheat as needed. The cream in the caramel may separate from the cider but can be whisked to combine as it is heated.
Leftovers also freeze well. Simply freeze up to 6 months and thaw in the fridge overnight before reheating in a slow cooker or in a saucepan on the stovetop.
Optional: make this a Caramel Apple Cider Affogato and serve ½ cup of the warm cider over a scoop of vanilla gelato!