Everyone needs a little treat at brunch! I wanted to kick things up a notch, so I added a scoop of ice cream to my mimosas. Sometimes I add chocolate, too.—Amy Lents, Grand Forks, North Dakota
Total TimePrep/Total Time: 5 min.
- 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.
Originally published as Mimosa Floats in Breakfast & Brunch 2016 Bookazine
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