Ingredients
3 cups apple cider or juice, chilled, divided 1 cup caramel ice cream topping, plus additional for dipping2 cinnamon sticks (3 inches)1 teaspoon ground cinnamonGold sprinklesIce cubes1 bottle (750 milliliters) brut champagne, chilledApple slices and additional cinnamon sticks, optional
Preparation
In a small saucepan, bring 1 cup cider, 1 cup caramel topping, cinnamon sticks and cinnamon to a boil. Reduce heat; simmer until liquid is reduced to 1 cup, about 15 minutes. Cool slightly; discard cinnamon sticks.
Place sprinkles and additional caramel topping in separate shallow bowls. Hold each glass upside down and dip rim in caramel topping, then dip in sprinkles.
To serve, fill glasses with ice. Add 2 tablespoons cooled cinnamon syrup to each; top with remaining cider and champagne. If desired, garnish with apple slices and additional cinnamon sticks.
