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Two Thanksgiving mimosas with fall flowers and lights behind it with cinnamon sticks and cloves to the side.

Thanksgiving Mimosa

Add a festive touch to your holiday celebration with a Thanksgiving mimosa! Orange juice is infused with classic Thanksgiving flavors and spices for a mimosa unlike any other. After one sip, you’ll want to make this fall brunch cocktail a holiday tradition.
Course Beverages
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Steeping Time 15 minutes
Total Time 25 minutes
Servings 5 servings
Calories 128kcal


  • 2 cups orange juice
  • 2 cinnamon sticks
  • 1 cup dried figs
  • 2-3 fresh sage leaves
  • Pinch of ground cloves
  • Ground cinnamon optional, for garnish
  • Sugar optional, for garnish
  • 1 Champagne bottle


  • In a small saucepan, add the orange juice, cinnamon sticks, dried figs, sage leaves and cloves. Over medium-high heat, bring to a boil. Turn off the heat and allow the mixture to steep for 15 minutes. Strain, pressing down on the figs to release any orange juice, and refrigerate until chilled. I recommend taking care of this step the day before serving if possible. 
  • If you would like a cinnamon-sugar rim, mix together the cinnamon and sugar on a small plate. On another small plate, add water and lightly dip the rim of the flute into the water to moisten. Then, swirl the moistened rim in the cinnamon-sugar mixture.
  • Add about 2 ounces infused orange juice to each Champagne flute. Top with about 5 ounces Champagne. Enjoy!


  • If you'd like to serve pitcher style, add the bottle of Champagne to a pitcher. When the fizz subsides, pour in the infused orange juice and gently stir to combine. Serve immediately.
  • For a nonalcoholic option, substitute the Champagne for ginger ale, ginger beer, sparkling apple cider, sparkling water or lemon-lime soda.
  • Since mimosas aren't served with ice, you might enjoy a chilled glass. Simply place your serving glass in the freezer at least 30 minutes before drinking. Or you could fill the serving glass with ice and water and let sit for five minutes. Give it a good stir, toss the water and ice, and you glass is chilled.
  • For a cinnamon-sugar rim, cut an orange slice in the middle and run the slit along the rim of the serving glass to moisten. Mix together cinnamon and brown sugar on a small plate and then swirl the rim into the mixture.
  • To make entertaining a breeze, you can make the spiced orange juice two to three days before serving.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 1drink | Calories: 128kcal | Carbohydrates: 6g | Sugar: 5g