A festive cocktail recipe for New Years, brunch or your next dinner party, these Apple Spiced Mimosas will please any crowd! Plus they’re super easy.
You know you’re getting old when you would much prefer to day drink with ALL the apple spiced mimosas and get in bed early than hit the town. You also know you’re getting old when you catch yourself saying things like “I just want a low-key New Years” and “I’d be okay with going to bed before midnight”.
I’ve had my fair share of crazy NYEs. Ones that I straight-up don’t remember, ones that I wish I could forget and ones that I’d like to remember forever. I’ve worn the sparkly dress, the fancy heels and may or may not have sported a snuggie one year. But this year I’d like to wear my sweats, drink lots of champagne (mimosas included!) but still wake up with a clear mind ready to kick 2015 off to an epic start
A part of me feels kind of lame but that part of me is quite small and is quickly reminded of the absurd amount of money spent on event tickets, the hell of trying to catch a cab at any point that night and the pressure to look your best. I’m not about to say “I’m over New Years”, because that’s even more lame than not actually participating and because 90% of my friends will still be partying but I guess the lack of preparation on my part to plan anything is a sign that I just don’t care that much.
I’m ready for 2015 to get here, but I’m not about to throw it down just to honour its arrival. Wow I sound like a Debby Downer. This might have something to do with the fact that 2015 marks the year I enter my late 20s, and that my friends gives me far more anxiety than NYE.Print
Apple Spiced Mimosas
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 champagne flutes 1x
- 2 champagne flutes
- 1 bottle of champagne (you won’t use the whole bottle)
- 1 1/4 cups no-sugar-added apple juice
- 1/4 tsp ground cinnamon
- pinch of ground nutmeg (optional)
For sugar rim:
- 1 1/4 tsp coconut palm sugar
- 1/2 tsp ground cinnamon
- In a large bowl combine apple juice, cinnamon and nutmeg.
- On a small plate combine sugar rim ingredients.
- Dip edge of each champagne flutes lightly into apple juice.
- Roll in a circular motion around edge of flutes.
- Divide apple juice mixture evenly amongst flutes (about 1/2 flute each) and top with champagne.
- Serve immediately.
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