Mimosa Cream Cheese Spread for Bagels or Toast

Mimosa Cream Cheese on Homemade Bagels

I wanted something new and festive or fun for our New Years brunch this year and so I created this Mimosa Cream Cheese Spread.

I really wasn’t sure how it would turn out, since the champagne syrup I made was originally for frosting and not cream cheese but I hoped it would have the same results, and it did.

It was actually fabulous. The flavor of the champagne and the orange really came through. I was so pleased.

And let me just tell you how terrific this Mimosa Cream Cheese Spread is on homemade bagels. Or toast. Or pretty much anything because I  have to secretly admit I even smeared some on a waffle. haha It was actually really good.

Mimosa Cream Cheese Spread for Bagels or Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10 servings
Ingredients
To Make Champagne Syrup:
  • 1 cup of champagne
  • 1 cup of white sugar
To Make Cream Cheese Spread:
  • 2 Tablespoons of Champagne Syrup
  • ¼ cup of orange juice (I actually used ¼ cup of freshly squeezed orange)
  • Zest of ½ an orange
  • 8 oz. block of cream cheese
Instructions
To Make Champagne Syrup:
  1. In a small pan on the stove, add 1 cup of champagne and 1 cup of sugar and stir them together. Bring to a boil and boil for about a minute and then turn down to simmer for 15 minutes, stirring occasionally. Allow the syrup to cool completely before using. Can be stored in the fridge in a sealed jar for about 2 weeks. Add to cakes, frosting, smoothies, drinks, etc.
To Make Cream Cheese Spread:
  1. In a mixing bowl, add the block of cream cheese, 2 tablespoons of the champagne syrup, the orange juice and the orange zest. Blend together for about 2-4 minutes until completely blended. Chill for 1 hour before use.
  2. Use on bagels, toast, waffles, whatever you want!

 

 

 

I used a tiny bit of food coloring to create the orange tint. It was a huge hit and we will definitely be making it again. Again and again. And again.

I used this awesome homemade bagel recipe.

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