- 2 cups water
- 1 cup sugar
- 4 vanilla beans, split
- 4 cups Champagne, chilled
- In a small saucepan, bring water and sugar to a boil. Add vanilla beans. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; cool to room temperature. Discard beans.
- For each serving, pour 1/4 cup vanilla syrup into a Champagne flute; add 1/2 cup Champagne. Yield: 8 servings.
Originally published as Vanilla Bean Fizz in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p82
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