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Champagne Jell-O Shots Are an Awesome Addition to New Year's Eve

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

These sparkling white wine Jell-O shots will help you jiggle into New Year’s

Champagne is one of the founding traditions of New Year's Eve, but do you ever feel like it gets a little... repetitive? We do. That's why we put our own twist on Champagne: wiggly, sparkly, boozy Jell-O shots.

These aren't anymore complicated than you'd expect a Jell-O shot to be; it's just that sanding sugar makes them look super-festive and Champagne makes them tasty (and relevant.) They seem a little classier than the vodka shots of your youth, right?

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Champagne Jell-O shots recipe

It's best to use large-crystal sanding sugar so it will not dissolve easily. You can find sanding sugar in most craft or baking supply stores.

Yields 12 – 15


  • 8 ounces Champagne
  • 7 ounces lemon-lime soda, divided
  • 3 packets unflavored gelatin
  • Food coloring (if desired)
  • Sanding sugar

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  1. In a small saucepan, add Champagne and 2 ounces of the lemon-lime soda.
  2. Sprinkle gelatin on top and let sit for at least 2 minutes.
  3. Put the saucepan on medium-low heat and heat until the gelatin is dissolved. Do not let the mixture boil; you're just letting the gelatin dissolve.
  4. Remove from heat and add in the remaining lemon-lime soda.
  5. If you want to add color, simply add a few drops of food color and stir.
  6. Add the Jell-O to small single-serving containers or a small baking dish. You can also add your Jell-O to a silicone ice tray if you own one. That is what we used.
  7. Put the Jell-O in the refrigerator for at least 2 hours until completely set up.
  8. Cut the Jell-O into squares and carefully remove it from the container. Dip the top in sanding sugar if desired.
  9. Keep the shots refrigerated until you're ready to eat.

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A version of this article was originally published in December 2013.

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