Apple Cider Mimosas
Published Dec 16, 2020, Updated Mar 13, 2023
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These tasty apple cider mimosas are made with just two simple ingredients: apple cider and sparkling wine. They are bubbly, festive and perfect for the holiday season. This post is sponsored by Kroger.
I don’t have too many cocktail recipes on my site, but that doesn’t mean I don’t love to drink them! I 100% believe that an occasional glass of wine, beer or cocktail can be part of a balanced diet. When brainstorming ideas for the holidays, I had the idea of making a festive (and simple) cocktail with fresh apple cider and am so excited about this creation.
These apple cider mimosas can be made with just two ingredients… or five if you want to go all out with a sugar cinnamon rim and garnish! They’re so delicious.
I’ll be making them for Isaac and myself this holiday season and can’t wait until we can gather with friends and family in the future and treat them to this drink! It’s the perfect cocktail to pair with a holiday breakfast or brunch.
What Kind of Champagne Should You Use for Mimosas?
I rarely use actual Champagne for mimosas and instead pick up a bottle of Cava or Prosecco because they’re typically cheaper than Champagne. It’s also helpful to use a dry sparkling wine since the juice, or cider in this case, is already quite sweet. If you do buy Champagne look for Brut or Extra Brut on the label.
Fun fact: the only difference between Champagne, Cava and Prosecco is where it’s from and the types of grapes used! Champagne is from the Champagne region of northeast France, Cava originates from Spain and Prosecco is from Italy.
Here’s What You Need For the Mimosas
- Apple cider – I highly recommend getting a bottle of fresh apple cider that’s unpasteurized. It tastes so much better!
- Prosecco, Cava or Champagne – See my notes above on what type to buy.
- coconut sugar or cane sugar
- apple slices – for wetting the rim of the glass, as well as, garnishing the drink.
How to Make Apple Cider Mimosas
Prep glasses – Combine the sugar and cinnamon in a small bowl and then place on a small plate. Use an apple slice to wet the rim of each glass and then dip the rim into the cinnamon sugar mixture.
Pour & enjoy – Add the apple cider to each glass first and then top with champagne. Enjoy immediately!
Making Mimosas in Bulk
As you know, I’m all about meal prep and that goes for cocktails too! If you’re hosting a gathering and want to pre-make mimosas, do so right before guests arrive. Mix equal parts cider and sparkling wine and store in the refrigerator until you’re ready to serve.
What to Serve With Mimosas
My best tip to enjoying alcohol is to make sure you’re eating a well rounded meal! These mimosas pair perfectly with a festive brunch menu. Here’s what I would serve them with:
- Apple Cinnamon Baked Oatmeal – Bubbly apple cider + an apple baked oatmeal = perfect match!
- Dairy-Free Spinach Quiche – I love having an egg dish at gatherings and this dairy-free quiche is my new go-to. It’s loaded with protein and so tasty.
- Fruit Salad with Mint – Can’t have brunch without a fruit salad!
- Fuji Apple Salad – I always love serving a fresh green salad at brunch. This apple salad pairs well, but honestly any side salad works.
More Cocktail Recipes to Try:
- Clean Eating Dairy-Free Eggnog
- Sparkling Vodka Cranberry with Lime
- Skinny Coconut Daiquiri
- Blackberry Cucumber Skinny Mojito
- Skinny Paloma
- Skinny Piña Colada
- Mulled Wine
Be sure to check out the full collection of cocktail recipes here on EBF!
Apple Cider Mimosas
- 16 ounces organic apple cider, (2 cups)
- 16 ounces chilled Prosecco, Cava or Champagne, (2 cups)
- 1 Tablespoon coconut sugar or cane sugar
- 1 teaspoon cinnamon
- apple slices, for garnish
- Combine sugar and cinnamon in a small bowl and then place on a small plate.
- Grab 4 champagne glasses and use an apple slice to wet the rim of each glass and dip it into the cinnamon sugar mixture to coat the rim.
- Pour 4 ounces of apple cider in each glass. Top each glass with 4 ounces of champagne. Enjoy immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
How festive! And easy to make non-alcoholic versions for the kids on Christmas morning!
Love the idea of a non-alcoholic version, Janet. I hope the kiddos love it!
Yummy recipe, i am going to make this soon. thanks for sharing this wonderful recipe.
Yay! Let me know what you think. 🙂
Thanks you sharing this. And love your website
Loved recipe but I have to point out that there are more differences between champagne, cava and prosecco than those you state. The main difference is that they taste very different!
The bubbles in each are different, which stems from the fact they are made using different methods. Cava and champagne use traditional method or methode champenoise, with double fermentation in the bottles creating big bubbles. Prosecco has the second fermentation in a tank before bottling so bubbles are smaller. Prosecco needs to be drunk while its young wheteas the other two may be kept longer. That’s why you’ll not find vintage prosecco.