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

Dec 28, 2017 at 4:51 p.m. ET
Image: Brandy O'Neill/SheKnows

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?

More: 10 Foods & Drinks That Help Cure Hangovers

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

Ingredients:

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

More: How to Get Everything You Need for NYE at Trader Joe's for $100

Directions:

  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.

More: You Can Have a Valentine's Day Dinner at Hogwarts

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

Comments