drink: champagne jello shots

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.

Ingredients:

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)

Sprinkles

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!

Katie

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