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Spiced Apple Prosecco

Spiced apple prosecco with gently simmered cider, warm spices, and a cinnamon sugar rim. Served cold with thin apple slices floating in bubbly prosecco.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Drink
Cuisine: Italian-American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Spiced apple cider
  • 1 cup apple cider
  • 2 cinnamon sticks
  • 2 star anise
  • 3 whole cloves
  • 2 tbsp brown sugar
To assemble
  • 1 can (750 ml) prosecco, chilled
  • 1 apple, thinly sliced
  • 0.5 Cinnamon sugar for the rims

Equipment

  • 1 Dutch oven

Method
 

Simmer the spiced cider
  1. In a Dutch oven, combine apple cider, cinnamon sticks, star anise, whole cloves, and brown sugar. Simmer over medium heat at 200°F for 10 minutes, stirring once, until fragrant.
Chill completely
  1. Strain the spiced cider into a container, pressing on the solids to extract flavor. Chill until completely cold, about room temperature first then refrigerate.
Rim and fill the flutes
  1. Rim tall champagne flutes with cinnamon sugar, coating the edges evenly. Spoon or pour lightly so the rim stays neat.
  2. Pour 2 tablespoons of chilled spiced cider into each flute. Keep the cider near the bottom so it mixes gently when topped.
  3. Top each flute with chilled prosecco and garnish with an apple slice. Serve immediately for maximum sparkle.

Notes

Pro tip: simmer just until the cider smells strongly spiced—overcooking can turn notes bitter. Store the strained spiced cider in the refrigerator up to 3 days (bring to cold before using); build drinks right before serving. Freezing isn’t recommended because the cider’s spice balance and texture can change. For a lower-sugar option, reduce brown sugar to 1 tablespoon or use a sugar substitute suitable for heat.