Everyone needs a little treat at brunch! I wanted to kick things up a notch, so I added a scoop of ice cream and some chocolate to my mimosas.—Amy Lents, Grand Forks, North Dakota
- 1-1/2 cups Champagne
- 1/2 cup no pulp orange juice
- 1 cup vanilla ice cream
- Shaved dark chocolate candy bar, optional
- Pour 6 tablespoons champagne and 2 tablespoons orange juice into a 6-ounce champagne flute. Stir in 1/4 cup vanilla ice cream; if desired, top with chocolate shavings. Repeat with remaining ingredients. Yield: 4 servings.
Originally published as Mimosa Floats in Breakfast & Brunch Bookazine 2016, p15
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