Apple cider, caramel vodka and champagne come together to create the most sinfully delicious mimosas… the caramel rim dipped in cinnamon sugar totally takes these Caramel Apple Mimosas over the top!
These are no doubt an adult dessert in a glass and such a special treat. They’re so easy to make and will be the hit of your next fall brunch!
I thought of making these when I recently realized I still had some caramel vodka from my Caramel Apple Martinis… what else was there to do but buy some champagne and make a delicious fall-inspired mimosa?!
- Champagne – Since the apple cider and caramel vodka are so sweet, I like to use a brut champagne that is lower in sugar, but feel free to use your personal favorite!
- Caramel Vodka
- Apple cider – I typically find this in the juice area of my grocery store’s produce section.
- Caramel syrup – Used for rimming the glasses with the cinnamon sugar. The rim is totally optional, but I highly recommend it!
- Cinnamon sugar – You can purchase cinnamon sugar in the spice aisle of the grocery store, but it’s so easy to make at home. It literally takes all of 30 seconds!
- Apple slices – Optional garnish. If using, drizzle with lemon juice to prevent from browning (if desired).
Rimming the Glasses
Creating that extra-special rim couldn’t be easier. Simply dip your champagne flutes in a saucer with caramel syrup first, then dip in cinnamon sugar to coat.
Once you sit the glasses upright, the syrup will start to slowly drizzle down the glass and makes for a gorgeous presentation (along with being incredibly delicious!).
Cheers, and ENJOY!
More Fall Cocktails You’ll Love
Caramel Apple Mimosas
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons caramel syrup
- 6 ounces apple cider
- 3 ounces caramel vodka
- 3 ounces champagne
- Apple slices for garnish
- Prepare the cinnamon sugar by combining sugar and cinnamon in a small bowl. Pour onto a saucer or small plate and gently shake to spread evenly. Set aside.
- Pour caramel syrup onto a saucer or small plate.
- Dip the rims of two (6 ounce) champagne flutes in the caramel syrup, then dip into cinnamon sugar to coat evenly.
- Fill flutes ½ full of apple cider, then pour in vodka until ¾ full. Top with champagne.
- Garnish with apple slices, if desired.
- I like to use a brut champagne, but feel free to use your personal favorite.
- If garnishing with apple slices, drizzle with a little lemon juice to prevent from browning.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.