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Wow your holiday guests with fancy caramel and sugar-rimmed champagne glasses.

It’s two days before Christmas and I woke up feeling fancy so I channeled my bougie friend Jen, who recently served mimosas in these caramel and sugar-rimmed champagne flutes.

When I think of mimosas, I think of champagne and orange juice (or cranberry juice for a poinsettia).

But the mimosas served in these festive glasses are made with apple cider and champagne, giving the cocktail a caramel apple-ish taste that is absolutely delish!

Jen served these during a recent gathering with friends at her home in Fort Worth.

I was so impressed that I’m copying the trick and serving them for the Vanden Berge family Christmas Eve celebration at our house tomorrow night.

The great thing about this fanciness is that you can prepare the flutes ahead of time and keep them in the fridge, which is what I did.

If you want to give this recipe a try for your next holiday celebration (think New Year’s Eve!), here’s what you need.

Small tub of caramel dip (I got mine at HEB.)

Clear cocktail sugar

Apple cider

Bottle of champagne

Champagne flutes


Warm caramel (just a little) in the microwave for easy dipping; sprinkle sugar on plate.

Dip each glass into the caramel and down one side if desired, then roll in sugar.

Place in refrigerator until you are ready to serve.

Pour a little apple cider into each flute and top with champagne.



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