Apple punch with cinnamon cream

Name: Apple punch with cinnamon cream
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 big apple (e.g. Jonagold); 2 l clear apple juice; 10 Cloves; 3 Cinnamon sticks; 1 heaped teaspoonful of cinnamon; 3 TABLESPOONS Sugar; 400 g Whipped cream; 100-150 ml Calvados (French apple brandy)

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 big apple (e.g. Jonagold)
2 l clear apple juice
10 Cloves
3 Cinnamon sticks
1 heaped teaspoonful of cinnamon
3 TABLESPOONS Sugar
400 g Whipped cream
100-150 ml Calvados (French apple brandy)

Directions

1
Apple wash, quarter, core and dice the fruit flesh very finely. Heat apple juice, apple cubes, cloves and cinnamon sticks in a large pot. Keep warm.
2
Mix cinnamon and sugar, put 1 tsp aside for sprinkling. Whip the cream until stiff and allow the remaining cinnamon sugar to trickle in.
3
Pour Calvados to the punch, possibly remove punch for children beforehand. Spread punch hot on the glasses. Spread cream on top and sprinkle with remaining cinnamon sugar.