Spiked Caramel Apple Cider

Make the Apple Cider
1 Pour the entire bottle of apple juice into a large pot, then add the cinnamon sticks and cloves. Turn the heat to high, and bring to a boil.
2 When the cider is boiling, lower the heat to the lowest possible setting. Cover, and allow at least 30 minutes to simmer.
Make the Salted Caramel
1 In a medium-sized saucepan over medium heat, add the sugar. With a rubber spatula, constantly stir the sugar as it heats and melts, eventually turning a caramel color. (Be VERY careful in this step because the sugar is so easy to burn!)
2 When the sugar starts browning, lower the heat. Add the butter, stirring as the caramel bubbles for 2-3 minutes.
3 Slowly drizzle in the half-and-half to the caramel, whisking vigorously. The caramel will bubble and splatter at this step, too.
4 When the half-and-half is incorporated into the caramel, remove the saucepan from the heat. Add the sea salt, and whisk until incorporated.
5 Allow the caramel time to cool.
Make the Drinks
1 The Caramel Apple Cider can be made with a blender or in a cocktail shaker. Be forewarned if you're making this a warm drink, using a metal cocktail shaker will be a challenge, and the entire shaker will absorb the heat of the drink and make shaking and pouring a challenge.
2 Pour the homemade apple cider into the blender/shaker. Measure in the salted caramel. Blend/shake until the caramel is incorporated into the cider. Once combined, add the bourbon, if you so choose, and stir with a spoon to mix.
3 Pour the prepared drink into an appropriate vessel (a heat-proof mug or a cocktail glass if you're drinking this chilled), and enjoy immediately.