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Best Apple Cider Mimosas for a Perfect Fall Brunch

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A quick and easy fall brunch cocktail made with chilled apple cider, dry champagne or prosecco, and cinnamon sticks. This 5-minute recipe delivers a bright, crisp, and warmly spiced drink that’s perfect for hosting.

Ingredients

Scale
  • 2 cups (475 ml) apple cider, chilled
  • 1 bottle (750 ml) champagne or prosecco, chilled (brut or extra dry)
  • 6 to 8 cinnamon sticks
  • 1 to 2 apples (Honeycrisp, Fuji, or Gala), thinly sliced
  • 1 to 2 tablespoons maple syrup or honey (optional)

Instructions

  1. Chill the apple cider and champagne for at least 2 hours.
  2. Wash and slice the apples into thin rounds (about 1/4-inch thick). Toss with a squeeze of lemon juice to prevent browning. Break cinnamon sticks in half if long.
  3. In a large pitcher, pour 2 cups (475 ml) of chilled apple cider. If using optional sweetener, stir it into the cider until dissolved.
  4. Slowly pour the entire bottle (750 ml) of chilled champagne or prosecco into the pitcher, pouring gently down the side to preserve bubbles.
  5. Stir gently once or twice with a bar spoon or long spoon to combine. Do not over-stir.
  6. Add 2 to 3 cinnamon sticks to the pitcher. Let sit for at least 5 minutes before serving.
  7. Pour the mimosa mixture into champagne flutes or wine glasses, filling about three-quarters full.
  8. Garnish each glass with a thin apple slice and a cinnamon stick. Optionally, rim glasses with cinnamon sugar before pouring. Serve immediately.

Notes

For best results, use unfiltered apple cider and a dry prosecco or cava. Do not combine champagne and cider until just before serving, as bubbles fade after about 30 minutes. For a non-alcoholic version, substitute sparkling apple cider or ginger ale. To keep apple slices from browning, toss them in lemon juice.

Nutrition

Keywords: apple cider mimosa, fall brunch cocktail, easy mimosa recipe, apple cider champagne, cinnamon mimosa

Find it online: https://perkypan.com/best-apple-cider-mimosas-for-a-perfect-fall-brunch/