Apple Cider Mimosas

Apple Cider Mimosas are our favorite fall drink for holiday brunches and Thanksgiving morning. The combination of fresh apple cider and bubbly champagne is perfectly balanced and festive. They take just two ingredients and under five minutes to make.

What Makes This The Best Apple Cider Mimosas Recipe

We have tried many apple cider mimosa recipes over the years. This one always comes out on top. The secret is using fresh, unsweetened apple cider instead of apple juice. The flavor is so much brighter and more complex. It truly tastes like fall in a glass.

We also love that this recipe is completely customizable. You can scale it up easily to make a big batch for a crowd. We even have a non-alcoholic option so everyone at the table can enjoy this festive drink together.

If you love easy fall drinks, check out our Frozen Mimosas too. They are a fun twist on a classic that we make all year long.

Ingredients For Apple Cider Mimosa

• Fresh unsweetened apple cider: Look for fresh pressed cider in the refrigerated section. It has so much more flavor than shelf-stable versions. We get ours from the farmers market when we can.
• Brut champagne or prosecco: We always use a dry brut so it balances the natural sweetness of the cider. Prosecco works just as well and is usually more budget-friendly.

How To Make Apple Cider Mimosas

1. Pour the brut champagne into a champagne flute. Wait for the bubbles to settle, about 30 seconds.

2. Slowly pour the apple cider down the side of the flute.

3. Serve immediately and enjoy cold.

Wendy’s Tips For Apple Cider Mimosa

• Use fresh pressed apple cider from the refrigerated section of your grocery store or farmers market. The flavor is incomparable to shelf-stable juice.
• Make sure your champagne is well chilled before pouring. Warm champagne loses its bubbles quickly and will go flat fast.
• Always pour the champagne first. Adding the cider last helps it settle gently without overflowing the glass.
• For a festive look, garnish with a cinnamon stick or a thin apple slice on the rim of the glass.
• Mini champagne bottles are perfect for individual servings. You use the whole bottle with no leftover champagne going flat.

Common Mistakes to Avoid

• Using apple juice instead of apple cider. Apple juice is thinner and much sweeter. Fresh cider has a complexity that makes this drink taste truly special.
• Pouring the cider first. Always add the champagne first. If you add the champagne to a glass that already has cider, it will foam up and overflow quickly.
• Skipping the chill. Both the champagne and the apple cider need to be very cold before you pour. Warm ingredients result in a flat, lackluster drink every time.

How to Serve Apple Cider Mimosas

These mimosas are best enjoyed right after mixing. We love to set up a simple mimosa bar for holiday brunch. We set out the chilled champagne, the apple cider, and a few garnishes. Guests can pour their own drinks as they arrive and mingle.

For garnishes, we love cinnamon sticks, thin apple slices, and fresh rosemary sprigs. These small touches make the drink look really festive. They work beautifully for Thanksgiving morning, Christmas brunch, or a New Year’s celebration.

FAQ For Apple Cider Mimosa

We get a lot of questions about this recipe. Here are the most common ones we see.