These sparkly apple cider mimosas taste like bright, autumn sunshine! Simmer your favorite farmer’s market apple cider, a few cinnamon sticks, fresh ginger, tangerine, and lemon with a tea infuser of mulling spices to create this elegantly seasonal brunch cocktail!
Mulled Apple Cider Mimosas
It’s finally Fall! Time for spooky movies, sweaters, and tasty cider cocktails! The magic of these mimosas is obviously in the gingery mulled cider! In just a half hour, you’ll have the most amazing mimosa mixer and your entire house will smell like autumn heaven!
I served these mimosas at my yearly autumn lady’s brunch, garnished with a little candied ginger, and they were so enchanting! I served them alongside creamy pumpkin polenta, a perfectly spiced chai apple French toast, crispy sweet potato hash, a gorgeous butternut squash quiche, and a massaged kale and apple salad! Such a perfect fall brunch menu!
ginger – Only use fresh ginger for this recipe. Not powdered or dried.
apple cider – Don’t substitute with apple juice.
mulling spices – mulling spices are traditionally made with cinnamon, cloves, allspice, and nutmeg, and less frequently star anise, peppercorn, or cardamom. You can usually find them all together in the spice isle, and don’t need to mix them yourself.
tangerine – Feel free to also use orange, blood orange or mandarin orange.
prosecco – You can also use champagne, of course.
How to Make These Mimosas – Step-by-Step
1. Slice 1 lemon, 1 tangerine and 2 oz. ginger into thin slices.
2. Place 1 oz. mulling spices in a tea infuser or make a little sachet using cheesecloth and baker’s string.
3. In a 1-gallon pot, add 1 half-gallon apple cider, sliced fruits and sliced ginger, 4 cinnamon sticks, and mulling spice tea egg. Simmer on low for 30 minutes.
4. Pour cider into a colander over a bowl to strain ingredients.
5. Use a funnel to easily pour mulled cider into your container. Refrigerate until cold – about 3 hours.
6. To make mimosas, fill glasses with half-mulled cider and half-prosecco. Garnish and serve.
To Create the Pretty Garnish
To make the ginger garnish, I used crystalized ginger and tiny flowers. It’s a little tricky to tuck the flowers into the pin if you haven’t already created a hole, so first pierce the ginger through with a cocktail pin, remove the pin, place the flowers in the little hole, and then slide the cocktail pin back through again.
- When storing and cooling the mulled cider, I highly suggest adding a cinnamon stick to the bottle while it cools, but for no more than 3 hours, otherwise, it will be a little too cinnamon-forward.
- Mulled cider will last for 1 week if refrigerated in a container.
- This recipe calls for half-cider, half-prosecco, but if you want your mimosas less sweet, use ⅔ prosecco and ⅓ cider.
A Few More Autumn Cocktails
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Mulled Apple Cider Mimosas
- 1 cutting board & sharp knife
- 1 gallon pot
- 1 gallon bowl
- 1 colander or mesh strainer
- 1 half-gallon container for mulled cider
- 1 tea egg – or cheesecloth and baker’s string
- 1 funnel
- 1 half-gallon apple cider
- 2 bottles prosecco
- ¼ cup sliced ginger – about 2 ounces
- 1 oz. mulling spices
- 1 tangerine
- 1 lemon
- 4 cinnamon sticks
- candied ginger – optional for garnish
- Slice 1 lemon, 1 tangerine and 2 oz. ginger into thin slices.
- Place 1 oz. mulling spices in a tea egg or make a little sachet using cheesecloth and baker’s string.
- In a 1-gallon pot, add 1 half-gallon apple cider, sliced fruits and sliced ginger, 4 cinnamon sticks, and mulling spice tea egg. Simmer on low for 30 minutes.
- Pour cider into a colander over a bowl to strain ingredients. Use a funnel to easily pour mulled cider into your container. Refrigerate until cold – about 3 hours.
- To make mimosas, fill glasses with half-mulled cider and half-prosecco. Garnish and serve.