Cinnamon Pear Mimosas are the perfect drink to make this fall! Serve them with brunch or with your holiday dinner, they’re so easy to make!
Cheers! It’s Friday and we should probably toast the weekend with a Cinnamon Pear Mimosa. All of the Halloween decorations (all 5 of them) are down and the only thing left are my pumpkins on the front porch. I might need to go get a few more fall/Thanksgiving decorations this weekend. It’s crazy how fast Thanksgiving sneaks up. One minute you’re stealing Butterfingers from the bowl of Halloween candy and the next you’re frantically searching for the best turkey and side dish recipes to make. Might I suggest this Butternut Squash Farro Salad or Skinny Cheesy Potato Casserole?
Sometimes I wish I could eat Thanksgiving dinner for breakfast. Weird I know, but breakfast is when I’m most hungry in the day. By the time I’m done running and showering all I can think about is what I’m going to eat. Of course I could make a fancy Thanksgiving breakfast or brunch, but then I wouldn’t be hungry for dinner…the struggle is real.
This year it’s looking like it’s just going to be my husband and I having Thanksgiving together at home. We thought about going back to Arizona, but we’ve been doing so much work on the house that our savings has taken a bit of a hit. It does however give me the chance to make a full Thanksgiving dinner, which I haven’t done since we moved to Colorado. One trick I’ve discovered that keeps me calm while cooking a big holiday meal is to have a cocktail to sip on. This year I’ll be sipping on one of these Cinnamon Pear Mimosas, who am I kidding, it will probably be two!
To make these mimosas all you need is pear juice (use a good quality one), cinnamon and prosecco or champagne. The night before you plan to serve the mimosas, heat the pear juice then let a couple of cinnamon stick steep in it. Refrigerate it overnight and it will be full of cinnamon flavor in the morning, just in time for brunch! When it’s time to serve the mimosas, fill a champagne flute half full with the pear juice, then top it off with prosecco and a pinch of ground cinnamon. Garnish with a fresh pear slice and serve. Cheers!
- 1 (750ml) bottle prosecco or champagne, chilled
- 16 ounces pear juice, no added sugar
- 2 cinnamon sticks
- ground cinnamon and thin slices of pear for garnish
- In a small saucepan heat the pear juice until it comes to a boil.
- Once it boils turn off the heat and add in the cinnamon sticks, then cover with a lid.
- Let it steep for 30 minutes then pour into a container, cover and refrigerate overnight or until cold.
- For serving, fill champagne flutes half full with the cinnamon pear juice then top off with the prosecco.
- Garnish with a pinch of ground cinnamon and a slice of pear.
Amount Per Serving: Calories: 135Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 0g