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Spiced Apple Prosecco

Spiced apple prosecco with warm cider spices simmered then strained, chilled, and layered into tall champagne flutes for a bubbly golden drink. Cinnamon-sugar rims and thin apple slices add aroma and visual sparkle.
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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: 160
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Simmer the spiced cider
  1. In a Dutch oven, simmer the apple cider with cinnamon sticks, star anise, whole cloves, and brown sugar for 10 minutes over medium heat, so the spices release and the cider looks lightly amber. Keep it at a steady simmer, not a hard boil.
Chill and prep the glasses
  1. Strain the spiced cider to remove the spices, then chill it completely until cold for a clean flavor. The liquid should be fully chilled before assembling.
  2. Rim 6 champagne flutes with cinnamon sugar so the edges show a visible dusting. Wipe off excess so only a thin layer remains.
Assemble and serve
  1. Add 2 tablespoons of the chilled spiced cider to each flute, filling the bottom layer with a golden spice tint. Keep the amount consistent for even flavor.
  2. Top each flute with chilled prosecco, filling to the desired height and keeping bubbles lively. Garnish each with an apple slice and serve immediately.

Notes

For the cleanest spice flavor, strain the cider thoroughly right after simmering, then chill uncovered just long enough to cool before covering. Refrigerate the strained spiced cider up to 3 days; assemble on the day for best fizz. Freezing isn’t recommended because prosecco will lose quality after thawing. For a lighter option, use a dry non-alcoholic prosecco style and keep the spiced cider the same.