This is it you guys. 2015 is about to end, and it’s been a hell of a year! With Christmas in a few days, this will be my last post for about a week AND THE YEAR. I’ll be taking some time to hang out with family and get some rest after a long year. I have no idea what Andrew and I are doing for New Years this year, but I’m confident we’ll be sitting on the couch with champagne and a movie, which is 100% cool with me. I’m not much of a going-out, party-it-up kind of person, so I’m OK with staying home sometimes (or most of the time). I must sound horribly boring…
Anyway! Even if we are going to spend the night at home, we can still celebrate with style. And by that I mean jello shots! Not just any jello shots though. These are gold glittery champagne jello shots and not only are they delicious, they’re full of plenty of alcohol. The key to making good jello shots is proportion. If you add too much alcohol (or any liquid), it won’t solidify properly, so you usually have to balance out to alcohol with non-alcohol. Luckily, these shots are about 80% champagne with a hint of soda, so they taste exactly like champagne with as much alcohol as a small glass, but they still set perfectly like they’re supposed to. And honestly, the edible glitter is the best part!
- 1 1/2 cups champagne
- 1/4 cup lemon lime soda
- 2 envelopes unflavored Knox gelatin
- 1/4 cup sugar
- Star shaped edible glitter
Line a 9 x 9 inch pan or a loaf pan with parchment and spray lightly with cooking spray and set aside. I prefer to use a load pan for thicker “shots.”
Pour approx. half the champagne into a medium sized saucepan and sprinkle the gelatin evenly over the top. Let sit for 2-3 minutes so the gelatin can begin working. Then turn the burner on medium heat and stir with a whisk to dissolve the gelatin. Once the gelatin has dissolved, stir in the sugar and mix until dissolved. Bring to a low boil and remove from heat.
In a separate bowl, combine the remaining chilled champagne and soda. Stir in the hot champagne mixture, mix and add in about a teaspoon of edible glitter and stir to distribute. Pour into the prepared pan and sprinkle with additional glitter.
Let chill in the fridge for at least 4 hours, but longer is better to ensure that it fully sets. Once set, cut into squares or use a small cookie cutter to remove shapes. For a little something extra, add pom poms to the toothpicks and poke into the center of the shots. Chill until ready to serve and enjoy!
I’ll talk to you all in a week! Have a merry Christmas!