This warm mocktail from Soul Sip Apothecary takes a little prep work, but it’s well worth the effort. The fragrant apple-cinnamon syrup forms the heart of the drink, while bitters and muddled lime add balance and a creamy vanilla-coconut foam provides a cozy twist. The result brings “a little New Mexico fall to your day,” says Jamiell Goforth, owner of Soulsip, a traveling botanical elixir lounge based in Silver City.

CIDER

  • 2 ounces Apple-Vanilla Ceylon-Cinnamon Syrup, plus ¼ ounce for foam (recipe follows)
  • 1 fresh lime wedge
  • 2–3 dashes nonalcoholic bitters
  • 5 ounces hot water
  • 1–2 ounces full-fat coconut cream
  • Small splash nonalcoholic vanilla extract
  • Ceylon cinnamon, for garnish

APPLE-VANILLA CEYLON-CINNAMON SIMPLE SYRUP
Makes about 1 cup

  • 1 cup fresh apple cider or unsweetened apple juice
  • 1 medium apple, finely diced
  • ¾ cup organic cane sugar
  • 1 vanilla bean, split lengthwise, or 2 teaspoons pure vanilla extract
  • 2–3 Ceylon cinnamon sticks
  • 1 small pinch sea salt

Makes 1 mocktail

CIDER

1. Add syrup and lime wedge to a heat-safe mug. Gently muddle the lime into the syrup to release its juice and oils. Add bitters and stir gently.

2. Add hot water and stir until blended. 

3. For foam top, combine coconut cream, ¼ ounce cider syrup, and vanilla extract in a glass measuring cup. 

4. Using a frother, blend until light and creamy. Slowly pour the vanilla-coconut foam over the warm cider, allowing it to settle naturally across the top. Garnish with dash of Ceylon cinnamon. 

APPLE-VANILLA CEYLON-CINNAMON SIMPLE SYRUP

1. Combine all ingredients in a small saucepan over medium-low heat. Cook, stirring occasionally, until the sugar has completely dissolved; do not boil. Reduce heat to low and gently simmer for 20–25 minutes, stirring occasionally, until the apple softens and the syrup thickens slightly.

2. Strain the warm syrup through a fine-mesh strainer into a glass jar or heat-safe container. Gently press on the softened apples to extract their juices but avoid forcing too much pulp through the strainer.

3. Let cool to room temperature before covering. Refrigerate in a sealed jar for up to 2 weeks.