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Apple Cider Mimosas

Apple cider mimosas with cinnamon-sugar rims—chilled cider topped with bubbly champagne for a bright, lightly spiced drink. Quick to assemble and served over ice-cold apple cider for a crisp finish.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Apple cider mimosas
  • 2 cup apple cider Chilled
  • 1 bottle (750 ml) champagne or prosecco Chilled
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 apple Thinly sliced for garnish
  • 1 cinnamon sticks For garnish

Method
 

Make cinnamon sugar rim
  1. Mix sugar and ground cinnamon on a small plate until evenly combined, then set it aside as your rim coating.
Rim the flutes
  1. Wet the rims of the flutes with chilled apple cider and immediately dip them into the cinnamon sugar so they coat evenly.
Build the mimosas
  1. Fill each flute one third full with chilled apple cider to keep the drink crisp and balanced.
  2. Top each flute with chilled champagne or prosecco until it reaches your preferred level.
  3. Garnish each drink with a thin apple slice and a cinnamon stick, then serve right away.

Notes

Use very cold apple cider and champagne so the bubbles last and the cinnamon-sugar rim doesn’t dissolve too quickly. Serve immediately after assembling; leftovers keep in the fridge only up to 1 day, but texture and carbonation will drop—freeze is not recommended. For a lighter option, swap half the champagne with chilled sparkling water (still cold) while keeping the apple cider and rim the same.