There was a time around the fall of 2000 that I became obsessed with alcoholic jell-o shots. I brought them to every holiday party I went to that year, I experimented with flavors and layering. I even bought special star shaped ice cube trays at Ikea. Needless to say, sometime around the spring of 2001, one too many hangovers later, I stopped making them. Then this fall, they started popping up everywhere again but instead of being run of the mill jell-o and vodka shots, they were great flavors like Arnold Palmers (or John Dalys), Watermelon and Rootbeer. Inspired, I knew I had to figure out how to make Champagne Jell-o Shots for New Year’s this year. I found a few different recipes online but most of them seemed over the top fruity and sugary and I wanted to make one that still tasted like champagne.
3 boxes 3 oz. Peach Jell-o
1 box (4 packets) plain gelatin
3 c. boiling water
5 c. or about 1 1/2 bottles of sparkling wine (try to find a Brut or Dry version)
In a bowl, combine the Jell-o and gelatin packets, pour boiling water over, stir until combined refrigerate 15 minutes. Then slowly pour in 5 cups (about 1 1/2 bottles of champagne). Don’t be alarmed when this foams, just make sure you are using a large enough bowl to accommodate it. Refrigerate for another 30 minutes. Then pour into your pan. Depending on how large you would like your shots you can either use one 9×13 Pyrex or multiple smaller pans. Refrigerate at least 4 hours, longer if possible. Just before serving, add sprinkles (optional).
These were a crowd pleaser and would be a festive addition to your New Year’s Celebration.
Hope you all have a happy new year!