EGGNOG JELLO SHOTS
Eggnog Jello Shots take the holiday classic cocktail and scale it down into jiggly edible form.
Provided by Thrillist
Categories Cocktail
Number Of Ingredients 7
Steps:
- Pour eggnog into a saucepan and add gelatin. Let bloom for five minutes.
- Heat saucepan over medium, stirring until gelatin is dissolved.
- Take off the heat, and let cool slightly.
- Add all three spirits and stir to combine.
- Spray mold with cooking spray.
- Pour into molds (or plastic shot cups) and refrigerate overnight.
- Carefully release shots from molds and lay out on a plate.
- Garnish with a dusting of cinnamon and nutmeg.
EGGNOG JELLO SHOTS RECIPE
I love a frothy mug of eggnog, but the Christmas classic is even more fun in jello-shot form.
Provided by Elana Lepkowski
Categories Puddings and Custards Rum
Time 8h30m
Yield 48 jello shots
Number Of Ingredients 7
Steps:
- Place egg whites in the bowl of a stand mixer fitted with the whisk and beat at low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Scrape whites into a large bowl. Do not wash stand mixer bowl.
- Add egg yolks and remaining sugar to stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides of bowl with a rubber spatula as necessary, about 2 minutes total. Add milk and cream and mix at low speed to combine.
- Pour half of the yolk mixture into a small saucepan and sprinkle gelatin over the surface. Let stand 5 minutes. Meanwhile, add rum to remaining yolk mixture in stand mixer bowl and mix at low speed for 30 seconds to combine. Set saucepan over low heat and bring to just below a simmer, whisking constantly, until gelatin is fully dissolved; do not let boil. Remove from heat and let stand until cooled slightly, about 2 minutes.
- With stand mixer running at low speed, slowly pour gelatin mixture into the yolk-rum mixture. Gently whisk in egg whites until smooth.
- Strain mixture into a large measuring cup with a spout. Sprinkle in nutmeg and stir gently to combine. Carefully fill your molds with the eggnog. Refrigerate until set, about 8 hours.
- To remove jello shots from semi-spherical molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Eggnog jello shots can be refrigerated for up to 3 days in an airtight container.
EGGNOG JELLO SHOTS RECIPE - (4.1/5)
Provided by VegasBartender
Number Of Ingredients 8
Steps:
- Pour eggnog into a small saucepan. Sprinkle gelatin on top of eggnog and let it soak in a minute or two so it "blooms." (It will sort of look like applesauce). Heat over medium, stirring, until gelatin is dissolved. Combine eggnog with liquor into something with a pour spout, such as a measuring cup. Place plastic shot glasses on a sheet pan and fill 3/4 of the way full. Refrigerate and allow to set four hours or overnight. When ready to serve, insert a cinnamon stick into the side of each shot. Top with whipped cream and sprinkle with cinnamon or nutmeg.
JELLO SHOTS
Great to bring to a party! Bring different colors to match themed events. These are so much better than most of the ones you get at bars. You will need to find the 2oz. plastic cups and lids from your local restaurant supply store.
Provided by munley.erin
Categories Beverages
Time 10m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- Boil cup of water.
- Empty jello powder into a large mixing bowl and add the boiling water.
- Continue stirring for two minutes or until the jello is completely dissolved.
- Add in the 1/2 cup of cold water and 1/2 cup of vodka.
- Stir until mixed and pour into 2oz. cups filled 1/2 to 3/4 of the way.
Nutrition Facts : Calories 48.4, Sodium 34, Carbohydrate 6.4, Sugar 6.1, Protein 0.6
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