• Put apple juice into a large heavy-bottomed saucepan over low heat.
• Stirring occasionally to ensure even heating, heat the juice until it reaches between 130°F-160°F on a thermometer. If you don't have a thermometer, heat until the juice is very hot, but not yet boiling.
• Pour or ladle juice into a heat-proof mug. Add cinnamon dolce syrup. If you want a drink that's a little less sweet, only use 1 tablespoon syrup.
• Top drink with whipped cream and a caramel drizzle.

Cinnamon Dolce Syrup

• Put water, both kinds of sugar, and cinnamon sticks in a medium-size saucepan and bring mixture to a boil.
• Once boiling, lower heat and let mixture simmer for about 10 minutes, until syrup has thickened (note that it will continue to thicken as it cools).
• Remove from heat and stir in vanilla extract. Strain cinnamon sticks out of syrup and pour into a heat-proof bowl or mason jar. Place bowl or jar in fridge to cool completely before using.

Caramel Sauce

• Add brown sugar, butter, half-and-half (or cream), and salt to a medium heavy-bottomed saucepan over medium-low heat. Stir to combine and let cook for about one minute.
• Reduce the heat to a low and simmer, without stirring, for about 8-12 minutes, until caramel sauce has a deep amber color. Keep a close eye on it because it may darken quickly.
• Remove from heat and store in a mason jar or other airtight container. Store in fridge and let cool completely before using. As caramel may harden in fridge, you may need to heat briefly in the microwave before drizzling.

Whipped Cream

• In the bowl of a stand mixer with whisk attachment or in a medium bowl with a hand mixer (or a metal whisk and arm strength), beat together heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes. If not using immediately, store in fridge.