5 Mimosa Recipes to Try at Your Next Brunch

As the weather gets warmer and warmer, brunching gets better and better. When it is your turn to host, kick it up a notch by adding an exciting new spin on a brunch staple, the mimosa. For your complete enjoyment, we have gathered our favorite elevated mimosa ideas below- and they are all extremely simple to make. Cheers!

Mimosa Glasses

Unique Mimosa Recipes


Blushing Mimosa

This mimosa is a tropical vacation for your taste buds. Enjoy!

  1. Fill each glass ¾ the way with champagne
  2. Add 2 parts orange juice
  3. Add one part pineapple juice
  4. Add a splash of grenadine


Grapefruit Mimosa

Simply substituting orange juice in a classic mimosa gives it a truly enjoyable tropical twist!

  1. Fill each champagne glass ¾ the way with champagne
  2. Top off with fresh-squeezed grapefruit juice


Mimosa Punch

This delightful spin on a classic mimosa is a nostalgic nod to childhood parties and non-alcoholic punch  bowls. We are liking the adult version even better!

  1. Add one small scoop of orange sherbet to each glass
  2. Pour champagne over the sherbet
  3. Garnish with an orange slice


Mimosa Margarita

This mimosa will really get the fiesta started! You can even serve this is a margarita glass for an authentic feel.

  1. Dip each glass rim in water, then in salt
  2. Fill the glass half way with champagne
  3. Add orange juice nearly to the top of the glass, but leave a bit of room
  4. Top with a small dash of tequila
  5. Garnish with an orange slice


Blended Mimosa

We love the blended mimosa because it is a wonderful refreshment in the summertime and it can take on any flavor!

  1. Combine frozen strawberries, raspberries, cranberries (or any other frozen fruit your desire) in a blender with orange juice
  2. Blend to the perfect consistency
  3. Pour the mixture into your glasses and top with chilled champagne


We would love to hear how you enjoyed these five fun and unique mimosa recipes. Tag us on Instagram @VilleroyBochUSA with your beautiful beverage creations! And remember, always serve in style with the perfect glass.

Almond Bundt Cake Recipe

Easter is just around the corner, and with it will come delicious brunch spreads and sweet treats. If you are looking for a yummy new dessert to add to your Easter menu this year, try this Almond Bundt Cake, finished with an optional chocolate glaze. With just one bite your family and friends will be delighted!

Bundt Cake Recipe

Almond Bundt Cake with Chocolate Glaze


  • 2 cups butter
  • 6 medium egg yolks
  • 6 egg whites
  • 1 cup powdered sugar
  • ½ cup brown sugar
  • 1.65 cups almonds, peeled and finely chopped
  • 1.6 cups flour
  • 2 tsp baking powder
  • ½ cup dark chocolate – melt by heating in water
  • 2 tbsp rum or amaretto
  • 80 ml heavy cream
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Jelly and dark baking chocolate for the glaze; Powdered sugar for an alternate topping

Farmers Spring Large Bundt Cake Baking DishPreparation:

Preheat the oven to 340°F

Grease a Bundt cake pan then dust it with flour, set aside

Beat the butter until it is fluffy

Add the salt, powdered sugar, and vanilla extract

Add the egg yolks, one at a time until the mixture turns creamy

Add the chocolate and the rum or amaretto

Fold in the almonds and heavy cream

In a separate bowl, beat the egg whites with granulated sugar.

In a separate bowl, mix the flour and baking powder

Alternate adding the flour mixture and the egg whites to the butter cream

Pour the batter into the greased Bundt cake pan and bake for about 50 to 60 minutes

Once the cake has cooled down, remove it from the pan by inverting it onto a cake platter, then cover it with the chocolate glaze or powdered sugar before serving. If desired, serve with whipped cream.


For more Easter recipes, décor tips and present ideas, visit the Villeroy & Boch Easter Emporium.



Hot and Sour Soup

This chilly weather has us craving soup on a regular basis. Elevate your soup game with this spectacular recipe for Hot and Sour Soup from guest chef Michelle Tchea. Your taste buds will thank you!

Hot and Sour Soup from Chef Michelle Tchea

Hot and Sour Soup served in a Flow bowl by Villeroy & Boch

Hot and Sour Soup Served in a Flow Bowl by Villeroy & Boch



Hot and Sour Soup Ingredients

Wood Ear Fungus, 1.5 oz soaked in 3 cups of water

½ a Carrot cut into thin strips

Canned bamboo shoot, 1 oz finely sliced

Sugar, 1 tsp

Black vinegar, 1 Tbsp

Dark soy sauce, 1 Tbsp

Ground white pepper, to taste

Grilled bean curd strips, 2 oz (Recipe below)

Cornstarch, 1 tsp mixed with 2 Tbsp cold water

Ground chili paste, 1 tsp, optional

1 Egg, lightly beaten

Sesame oil to taste


Grilled Bean Curd Ingredients

Firm Bean Curd 5 1/3 oz.

Vegetable Oil, 2 Tbsp

Scallions, to garnish


Grilled Bean Curd

Using a sharp knife, carefully cut bean curd into strips. 

Heat oil in a shallow pan and lightly grill bean curd strips on high heat until golden brown. Move the pan with a heavy jiggle rather than using a spatula to loosen bean curd strips. Remove from heat.


Hot and Sour Soup

Remove mushrooms from water and chop them finely. Set aside, Reserve water.

Bring reserved water to a boil. Reduce heat and simmer on low.

Add the carrot, bamboo shoot, wood ear fungus and simmer until the vegetables are tender; about 10 minutes.

Add sugar, black and white vinegars, and soy sauce. Season with pepper.

Add bean curd strips and heat through.

Add cornstarch to thicken.

Add ground chili paste, if using.

Turn off the heat and slowly drizzle in the egg. Serve hot with extra white pepper and a drizzle of sesame oil.




Recipe by Michelle Tchea