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Spiced Apple Prosecco

Spiced apple prosecco with warm cider spices simmered and then chilled, topped with bubbly, lightly sweet Prosecco. Finished with apple slices and cinnamon-sugar rims for a festive golden sparkle.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Drink
Cuisine: Italian-American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Spiced apple cider
  • 1 cup apple cider For simmering and measuring the portion poured into each flute.
  • 2 cinnamon sticks Add whole for fragrance; remove before straining.
  • 2 star anise Use whole for visible aroma infusion; remove before straining.
  • 3 whole cloves Add whole for strong spice flavor; remove before straining.
  • 2 tablespoon brown sugar Sweetens the spiced cider while simmering.
Prosecco and garnish
  • 1 bottle (750 ml) prosecco Chill before assembling for best carbonation.
  • 1 apple Thinly sliced for floating garnish in each flute.
  • 1 Cinnamon sugar for the rims Use for rimming the flutes; amount to taste.

Equipment

  • 1 Dutch oven

Method
 

Simmer the spiced cider
  1. In a Dutch oven over medium heat, simmer apple cider, cinnamon sticks, star anise, cloves, and brown sugar for 10 minutes, stirring occasionally as the spices bloom and the liquid turns warmly spiced.
Strain and chill
  1. Strain the spiced cider through a fine sieve, then chill completely until cold, so it stays crisp when added to the sparkling prosecco.
Rim the flutes
  1. Rim champagne flutes with cinnamon sugar, leaving a thin, even coating that will show through the bubbly drink.
Assemble and serve
  1. Pour 2 tablespoons of spiced cider into each flute so the spice flavor settles at the bottom before the bubbles.
  2. Top each flute with chilled prosecco and garnish with an apple slice, then serve immediately for the cleanest sparkle.

Notes

Pro tip: chill the spiced cider completely so it doesn’t dull the prosecco’s carbonation. Storage: keep the strained spiced cider covered in the refrigerator up to 3 days (freeze up to 2 months); re-chill before assembling. For a lighter option, reduce brown sugar to 1 tbsp while keeping the same spice amounts, which maintains the spiced aroma with less sweetness.