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.
Notes
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.