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Spiced Apple Prosecco

Spiced Apple Prosecco combines simmered apple cider with warm spices, then finishes with chilled bubbly prosecco for a fragrant, lightly sweet drink. The cinnamon-sugar rim and floating apple slice make it feel special without any complicated steps.
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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: 140
Ingredients Equipment Method Notes

Ingredients
  

Spiced cider base
  • 1 cup apple cider
  • 1 cinnamon sticks
  • 1 star anise
  • 3 whole cloves
  • 2 tbsp brown sugar
Prosecco and garnish
  • 1 bottle (750 ml) prosecco, chilled
  • 1 apple, thinly sliced
  • 1 cinnamon sugar for the rims

Equipment

  • 1 Dutch oven

Method
 

Simmer spiced apple cider
  1. In a Dutch oven, simmer apple cider, cinnamon sticks, star anise, whole cloves, and brown sugar for 10 minutes, stirring occasionally as the mixture smells warm and fragrant. Keep the surface at a gentle simmer rather than a hard boil.
Strain and chill
  1. Strain the spiced cider through a fine strainer, then chill completely until cold. The liquid should look clear and take on a light caramel color from the spices.
Build the flutes
  1. Rim each flute with cinnamon sugar so the edges show a dusting ring of spice-sweet sparkle. Make sure the rim is evenly coated before filling.
  2. Pour 2 tablespoons of spiced cider into each flute, keeping the cider at the bottom. The amount should be consistent so each drink tastes balanced.
  3. Top with prosecco and garnish with an apple slice, then serve immediately while it’s bubbly. Look for lively effervescence and a floating apple slice just under the surface.

Notes

Pro tip: chill the spiced cider until fully cold for the best flavor balance when it meets the prosecco bubbles. Store leftover spiced cider (the strained mixture) in the refrigerator up to 3 days and use it to refill flutes; freeze the cider for up to 2 months, then thaw in the fridge and remake the drink. For a lighter option, reduce the brown sugar by half or use a sugar substitute that measures like sugar in the simmer so the spiced notes still come through.