This apple cider sangria is everyone’s favorite fall cocktail! It’s full of apple slices, cinnamon stick, ginger, and white wine. Serve it with a cinnamon sugar rim for the most delicious drink for a fall party or for Thanksgiving.
Need another cocktail recipes? Try winter sangria, Thanksgiving sangria, or a creamy espresso martini!
I love making recipes with seasonal fruit. Picking fresh apples during apple season and using them in healthy apple crisp and apple banana bread is the best.
But apples aren’t just for baking! Adding them to this apple cider sangria or crock pot apple butter are delicious. And I especially love to put them in savory meals like sheet pan pork chops and sausage stuffed acorn squash.
Pair those meals with this sangria with apple cider for the perfect cozy fall night or serve it at a fall party or Thanksgiving. It’s my favorite cocktail because there’s so many ways to to make it with different fruits, cocktails, or garnishes. You can even cut out the fruit into fall shapes like in this Thanksgiving sangria.
Ingredients You Need
Here are the ingredients you need to make this cocktail! Skip to the recipe card for exact measurements.
- Dry white wine: I love Pinot Grigio in sangria because it has a fruity flavor with notes of pear and apple. Sauvignon blanc is another great choice.
- Apple cider: any variety or brand works!
- Orange liqueur: we used Triple Sec. A good apple brandy is a great option.
- Apple butter: adds more sweetness and apple flavor to the cider!
- Fresh fruit: I like granny smith and honey crisp apples.
- Whole cinnamon sticks: they add warm cinnamon spice and look festive.
- Club soda or ginger beer: I love the ginger flavor from ginger beer! Add a splash to each glass before serving.
Recipe Variations
- Blood oranges: you can use blood oranges instead of naval oranges.
- Pears: this fall fruit would be another great addition!
- Brandy: if you prefer this or have this on hand, feel free to sub this for orange liquor.
- Star anise: add some of these fun fall spices to the sangria with the cinnamon sticks. They add depth of flavor and they look pretty!
- Red wine (Pinot Noir): turn this into a red wine sangria by using a Pinot Noir instead of Pinot Grigio.
How to Make Apple Cider Sangria
Here are the simple steps, with photos, to make this apple cider sangria recipe. Jump to the recipe card for exact measurements.
Step 1. Prep the Fruit. Slice the oranges and apples, with the peels on.
Step 2. Add It to the Pitcher. Add the sliced fruit to a large pitcher with the pomegranate, cinnamon sticks.
Step 3. Pour in the Wine. Add the wine and remaining ingredients and stir to combine.
Step 4. Refrigerate. Give it all a stir then refrigerate for at least 3 hours, but ideally overnight.
Step 5. Rim the Glass. Dip the glass into maple syrup or caramel sauce then a shallow bowl of cinnamon sugar.
Step 6. Serve. Pour the apple cider sangria over ice, adding some of the fresh fruit. Finish with a splash of ginger beer and garnish with a cinnamon stick.
Make it a Mocktail
This drink can be delicious and festive without the the alcohol! Omit the wine and triple sec and replace it with orange juice and more apple cider. Serve it with ginger beer or a fizzy orange soda, like Olipop, for kids.
Looking for a creamy drink? Try dairy-free eggnog or a creamy espresso martini to finish the night.
Expert Recipe Tips
- Don’t skip the chill time. You should make sangria at least 3 hours in advance though overnight is ideal. This gives the fresh fruit time to infuse with the wine. The punch won’t be as well-balanced or fruit if you cut it short. I like to let mine chill in the fridge for at least 8 hours, but ideally overnight.
- Taste and adjust. Homemade cocktails are personal preference a lot of times. If you want it sweeter, add more apple cider. Want it stronger? Add more triple sec or brandy to the mix.
- Get creative with fruit. You can add whatever fruit you have on hand. Bonus points if it’s seasonal fruit like pears, figs, or cranberries.
Storage and Make-Ahead
Storage: Store leftover sangria in the pitcher in the fridge for up to 3 days. If you want to store it longer, remove and discard the fruit and store the cocktail separately.
Make-Ahead: you can make a bit batch of white wine apple cider sangria up to 2 days in advance. In fact, making it the day before is ideal to allow the fruit and wine to mix and infuse.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Apple Cider Sangria
Save this Recipe!
Ingredients
- 3 honey crisp apples sliced
- 1 orange sliced
- 2 cups pomegranate aerils
- 4 cinnamon sticks
- 1 (750 ml) bottle of white wine I used Pinot Grigio
- 2 1/2 cups apple cider
- 3/4 cup Triple Sec or apple brandy
- 2 tablespoons pure maple syrup plus more for the rim
- 1/2 cup apple butter
- 1 cup club soda or ginger beer
- Cinnamon sugar for the rim
Instructions
- Add all of the fruit to a large pitcher.3 honey crisp apples, 1 orange, 2 cups pomegranate aerils, 4 cinnamon sticks
- Add the remaining ingredients, except the soda, and mix well. Stir and refrigerate until chilled, at least 3 hours, but ideally overnight. You can make this up to 48 hours before serving. The longer it chills, the more the drink soaks up all the fruit flavor.1 (750 ml) bottle of white wine, 2 1/2 cups apple cider, 3/4 cup Triple Sec, 2 tablespoons pure maple syrup, 1/2 cup apple butter
- When you're ready to serve, add cinnamon and sugar to a shallow bowl or plate and maple syrup in separate dish. Dip the rim of the glass into the maple syrup and then the cinnamon sugar.
- Fill each glass with ice then pour the sangria, including some of the fruit slices, in the glasses and top with extra ginger beer or club soda if desired.1 cup club soda
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Silly question but did you slice the orange and peach as well. In all the pictures the fruit just look like apples…
Great question, Holly! Yeah it is kinda hard to see the oranges and peaches in the pics because they’re an orange color! Yes, definitely slice the peaches and peel then pull apart the orange. Thanks for asking I’ll definitely update the recipe to make that more clear. Hope you like it! I’m actually making this tomorrow for tailgating on Saturday:)