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Perfect Cinnamon Apple Cider Mimosa Float

cinnamon apple cider mimosa float - featured image

A quick and easy fall cocktail combining apple cider, champagne, and vanilla ice cream with a cinnamon-sugar rim. It’s like apple pie in a glass, perfect for brunch or cozy gatherings.

Ingredients

Scale
  • 1 cup (240 ml) apple cider, preferably unfiltered
  • 1/2 cup (120 ml) dry or brut champagne or sparkling wine
  • 2 large scoops (about 1/2 cup or 120 ml) vanilla ice cream
  • 1 teaspoon ground cinnamon, plus more for garnish
  • 1 tablespoon granulated sugar (for the rim)
  • 1 cinnamon stick (optional, for garnish)
  • Thin apple slices (optional, for garnish)

Instructions

  1. Prepare the cinnamon-sugar rim: On a small plate, mix 1 tablespoon granulated sugar with 1 teaspoon ground cinnamon. Lightly wet the rim of a glass with a damp paper towel or apple slice, then dip into the mixture to coat evenly. Tap off excess.
  2. Scoop the ice cream: Add 2 large scoops of vanilla ice cream to the bottom of the prepared glass. Let it sit naturally without pressing down.
  3. Pour the apple cider: Slowly pour 1 cup (240 ml) apple cider over the ice cream, pouring gently to avoid splashing.
  4. Add the champagne: Slowly pour 1/2 cup (120 ml) chilled champagne or sparkling wine down the side of the glass to preserve bubbles.
  5. Garnish and serve: Lightly dust the top with a pinch of cinnamon. Add a cinnamon stick and/or apple slice if desired. Serve immediately with a straw or long spoon.

Notes

Chill all ingredients and glass before assembling. Pour cider before champagne to prevent excessive foaming. Serve immediately as the ice cream melts quickly. For a non-alcoholic version, substitute champagne with sparkling apple cider or ginger ale. For dairy-free, use vanilla oat milk ice cream.

Nutrition

Keywords: apple cider mimosa, mimosa float, fall cocktail, brunch drink, cinnamon apple cider, champagne cocktail, ice cream float