These caramel apple mimosas are the perfect fall cocktail. We’ve served them for Friendsgiving as well as Thanksgiving, and they are always well received. Just a few ingredients and you’ll be serving these beautiful drinks!
Why this recipe works
Fall weather makes people crave apples and pumpkins. With the holidays around the corner, this mimosa is perfect for all your holiday get togethers.
Related Recipe – Carmel Sauce
Ingredients you will need
How to Make Caramel Apple Mimosas
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a small bowl, stir brown sugar and cinnamon to combine. Set aside.
- In a separate small bowl, spread caramel apple dip in the bottom of the bowl. Dip each rim of the 8 champagne glasses into the caramel apple dip.
- Next, dip the rim of each glass into the brown sugar and cinnamon mixture.
- Pour champagne into each glass until they are ½ full.
- Top with apple cider until they are about ¼ inch from the top.
- Add a dash of caramel beverage syrup to each glass.
- Garnish with sliced apples and serve promptly.
Frequently Asked Questions
In a pitcher, combine the apple cider and champagne. Do not add the beverage syrup until you pour the mixture into the glass.
It is important to keep your champagne chilled so that it stays nice and bubbly for your drinks. Once the bottle has been opened it will begin a slow process of losing its fizz. Therefore, if you are serving a pitcher, don’t fill the pitcher until you are ready to serve.
Slice your apples ahead of time and place them in water with a little bit of lemon juice to prevent browning.
Caramel Apple Mimosas are perfect for fall mornings before heading out to the pumpkin patch or served for Thanksgiving brunch. Apple cider and caramel bring together two favorite fall flavors in these delicious mimosas.
More Champagne & Prosecco Drink Recipes
- Classic Mimosas
- Cranberry Mimosa
- Peach Bellini
- French 75
- Pineapple Prosecco Punch
- Cranberry Prosecco Punch
- Cranberry Holiday Punch
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Caramel Apple Mimosas
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons caramel apple dip
- 750 ml bottle California Champagne, chilled
- 3 cups apple cider chilled and shaken up
- dash Caramel beverage syrup
- Thinly sliced apples garnish
Things You’ll Need
Before You Begin
- Slice your apples ahead of time and place them in water with a little bit of honey to prevent browning.
- The caramel beverage syrup is very sweet, so I highly recommend only using a dash for a little bit of flavor. You can add more to taste.
- To serve for a crowd, I recommend placing all of your glasses on a large tray (or multiple smaller trays). Make your drinks right on the tray for easy serving!
- It is important to keep your champagne chilled so that it stays nice and bubbly for your drinks.
- Be sure to stir or shake your apple cider before adding to your glasses. Apple cider tends to separate a little bit and settle at the bottom.
Instructions
- In a small bowl, stir brown sugar and cinnamon to combine. Set aside.
- In a separate small bowl, spread caramel apple dip in the bottom of the bowl. Dip each rim of the 8 champagne glasses into the caramel apple dip.
- Next, dip the rim of each glass into the brown sugar and cinnamon mixture.
- Pour champagne into each glass until they are ½ full.
- Top with apple cider until they are about ¼ inch from the top.
- Add a dash of caramel beverage syrup to each glass.
- Garnish with sliced apples and serve promptly.
Nutrition
Amanda Davis
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