Ingredients
1 (12-ounce) can mango nectar
2 star anise
1 cinnamon stick
2 whole cloves
12 black peppercorns
1/2 teaspoon red pepper flakes
1 bottle Champagne or sparkling wine

Instructions
Bring the nectar to a boil in a small saucepan over high heat. Reduce
the heat to medium and cook for 2 minutes. Turn off the heat and add all of the spices. Let the
mixture cool, then strain and refrigerate.

Spoon 2 tablespoons of the spicy mango mixture into a Champagne flute and top with chilled
Champagne.