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

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Instructions

1. 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.
2. Spoon 2 tablespoons of the spicy mango mixture into a Champagne flute and top with chilled Champagne.