Caramel Apple Mimosa are an easy holiday mimosa brunch cocktail. Full of fall flavors, this mimosa is decadent and simply gorgeous to serve in champagne flutes. Wow your friends and family with this Caramel Apple Mimosa for fall gatherings, a delightful Thanksgiving day treat or a Christmas brunch.
A Caramel Apple Mimosa is perfect for cool weather when fall cocktails and Sunday morning brunch go hand-in-hand. Plus, with all the fall season and winter holidays coming up, there’s ample opportunity to really serve delectable mimosas to your friends and family.
This fresh take on a fall mimosa brunch cocktail is another thing to be thankful for on Thanksgiving because it’s so easy to make! Also check out my Thanksgiving Mimosa for another take on a fall mimosa.
Of course, the fall season calls for apple cider and we’re loving the caramel apple cider found on the grocery shelves these days. The caramel is a perfect addition to the apple flavor and bubbly champagne.
What is the Best Champagne to use for Mimosas?
Champagne is sparkling wine from France and you’ll want to use a dry Champagne. The sweetness in the mimosa will come from the caramel apple cider.
Be careful because the naming of Champagnes is super confusing! The driest champagnes commonly found in stores are Extra Brut and Brut. These are perfect for mimosa recipes.
If you like a little sweetness in your champagne, then go for one labeled “Extra Dry”. Extra Dry is actually the first level of sweetness in champagnes.
What is the Best Prosecco to use for Mimosas?
Prosecco is a sparkling wine from Italy, made with different grapes than champagne. A great choice for mimosas and is often cheaper than champagne. Again, look for a Prosecco labeled Brut for the driest contender or Extra Dry for a slightly sweeter Prosecco.
Regardless if you choose Champagne or Prosecco, choose a drier variety. Both work well and add the delicious bubbly that makes brunch just a little more fun.
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Caramel Apple Mimosa Ingredients
All you need are a few ingredients to make a delicious caramel apple mimosa:
- Caramel Apple Cider
- Champagne or Prosecco
- Caramel Sauce for the rim.
- Red Sand Sugar for the rim.
- Apple slices for garnish.
How to make Caramel Apple Mimosas
Here are the step by step directions for a caramel apple mimosa:
Step 1: Make sure to chill your ingredients. Champagne or Prosecco takes 4-5 hours to chill in the refrigerator. If you want to speed it up, place your bottle in an ice bucket half-filled with water, half-filled with ice. It’ll be chilled in about 45 minutes to an hour.
Step 2: Rim your champagne glasses with caramel sauce and red sand sugar. You’ll need two saucers to do this. Pour about 1/4 cup of caramel sauce on one saucer and 3-4 tablespoons of red sand sugar in the other saucer.
Step 3: Roll the rim of your glass in the caramel sauce until it’s fully coated. Makes sure to get the caramel a little on the sides of the glass too.
Step 4: Then press the glass into the sugar and roll it around until it is fully covered.
Doesn’t that look lovely? And it isn’t all just about the looks! The caramel and sugar rim adds more flavor to the apple cider mimosa for extra goodness.
Step 5: Fill the champagne glass about a 1/3 full with caramel apple cider.
Note: A traditional mimosa recipe is half juice and half alcohol. I happen to like a little more alcohol in my mimosas. In fact, when I order a mimosa at a restaurant, I ask them to just “wave” a little juice over the glass! Make sure you use the juice to alcohol ratio that suits your tastes best.
Step 6: Fill the rest of the glass with Champagne or Prosecco.
Step 7: Slice red and green apples and skewer them with a straw or pick for garnish.
Serve immediately while still chilled. Your friends and family are going to love this delicious fall mimosa!
This Caramel Apple Mimosa is the perfect amount of caramel and apple flavors. The combination is refreshing and perfectly bubbly. Brunch will never be the same… it will be so much better!
- 2.5 oz Caramel Apple Cider (chilled)
- 3 oz Prosecco or Champagne (Brute or Extra Dry)
- Caramel Sauce (for rim)
- Red Sanding Sugar (for rim)
- Green and Red Apple Slices (garnish)
- Pour approximately 2 tablespoons of caramel sauce onto a saucer.
- On a second saucer, pour 3 tablespoons of red sanding sugar.
- Dip the champagne flute rim into the caramel sauce
- Then dip the rim into the red sanding sugar.
- Fill each champagne glass 1/3 full with chilled caramel apple cider.
- Fill the rest of the champagne glass with chilled Champagne or Prosecco of choice.
- Add apple slices for garnish and serve.
See post for any variations or additional garnish ideas. Drink Responsibly.
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Amount Per Serving: Calories: 138