Apple Punch with Caramel Cinnamon Stick
Melt the sugar in a saucepan, stirring and caramelize until golden. Dip the cinnamon sticks in the caramel, coat by turning in the caramel and let cool on the oiled aluminum foil.
Peel the ginger and cut into slices. Boil 500 ml (2 cups) of water, add the tea and let it steep for 5 minutes. Pour the apple juice, ginger, cloves and lemon juice in a saucepan and heat, add the tea and season everything with honey and lemon juice. Strain, pour into glasses and serve hot with cinnamon-caramel bars.