Ingredients
Method
Simmer the spiced cider
- In a saucepan, simmer the apple cider, cinnamon sticks, star anise, whole cloves, and brown sugar for 10 minutes, keeping the mixture at a gentle simmer. Visual cue: the liquid darkens slightly and you can see spice fragments and aromatic steam through the kitchen air.
Strain and chill
- Strain the spiced cider through a fine strainer, then chill it completely until cold. Visual cue: the strained cider looks clear and the surface stays still with no steam when you hold it near.
Rim the flutes
- Rim each flute with cinnamon sugar so the edge is evenly coated. Visual cue: you should see a clear ring of cinnamon sugar on the rim when the glass is held upright.
Assemble and serve
- Pour 2 tbsp spiced cider into each flute. Visual cue: the bottom layer looks amber and lightly spiced.
Top with prosecco
- Top each flute with chilled prosecco and garnish with a thin apple slice before serving. Visual cue: bubbles rise immediately and the apple slice floats near the top surface.
Notes
Pro tip: chill the spiced cider thoroughly so the prosecco stays fizzy. Store leftover spiced cider (before adding prosecco) in the refrigerator up to 3 days; it can also be frozen up to 1 month. For a lower-sugar option, reduce brown sugar to 1 tbsp (or use a sugar substitute measured for baking) to keep the flavor while cutting sweetness.