If you are throwing or attending a party for New Year’s Eve, this requires considering food and drinks to contribute.
Champagne is the clear and obvious choice. Based on the fact that I still pretend to be in college, jello is the other obvious choice for me.
I love champagne.
Somebody PLEASE get me this world’s largest bottle of champagne. I’m sure it’s not that expensive.
That bitch better get her hands off of my champagne.
PLEASE also translate this video for me.
I also love the art of jello.
America. Eff yeah.
So of course, I had to combine the two. This is not difficult to make. It does require a little patience, as it requires three steps of refrigeration.
You can leave the numbers out if you are short on time, lazy, or do not care to purchase the cookie cutters. This will cut out two refrigeration steps.
Or, you can do it all considering it is New Year’s and all. I mean, it is about being fabulous and impressive. Glitter never hurts either.
Here is what you need for your champagne jello shots,
- boiling water (if you need help with this, please message me so that I may virtually slap you in the face. jk, I promise to hold your hand throughout the entire process)
- champagne flutes (Yes, these are extra large “shots.”)
- unflavored gelatin (found with the rest of jello items in your local grocery store)
- food coloring (if you would like to create the numbers)
- mini number cookie cutters (if you would like to create the numbers. can be found here.)
- optional: sugar ( keep in mind that champagne+jello= not sweet. If you would like to add some sweetness in because the alcohol favor is a bit intense for you when mixed with gelatin, then you can add some sugar)
- optional: disco dust and light corn syrup (To line the rim of your glass. Corn syrup can be found in baking aisle of your local grocery store. Disco dust is edible glitter that can be found online or at baking supply stores.)
For an updated version with several options, visit the post:
Begin by boiling water. Add a few tablespoons of sugar if you want it to be a sweet jello flavor, as opposed to strictly champagne. Taste the water to see if it is sweet enough for your taste.
While water boils, sprinkle 2 tablespoons of unflavored gelatin onto 1/4 cup of cold champagne. Allow to dissolve and absorb.
Measure out about 10 tablespoons of the boiling water onto the gelatin mixture and stir until cool.
Add food coloring to your mixture. You want it dark enough so that it shows through the yellow champagne jello later.
Line a small baking pan or casserole dish with wax paper. Keep in mind that the larger the pan, the more shallow the jello will be and the thinner your numbers will be. Pour your jello mixture into the pan, and cool in fridge until firm.
Once firm, use cookie cutters to cut out shapes. Place your little numbers along the side of a champagne flute. I use a toothpick to push the jello numbers out of the cookie cutters.
Obviously you want to cut out, ” 2 0 1 2″ or whatever given year if you are looking at this in the future.
Now boil water (add the sugar to boiling water if you want the sweetened jello shots). Pour 1/2 cup into a bowl and sprinkle 2 envelopes of unflavored gelatin over the water.
Lay champagne flutes with numbers on their sides into the freezer. You want to place them on their sides so the numbers do not fall.
Once mixture is room temperature or cooler (you can pop it into fridge to speed this up), pour 2 1/2 cups of cold champagne over gelatin mixture. Do this slowly.
Take out champagne flutes, and lay them on their sides, propped on the edge of a casserole dish or other pan. I used tissue paper to keep them in place. (see photo below). You can use paper towels as well.
Pour enough of the jello mixture in to cover the numbers. If you are worried about spillage, then place in freezer first and THEN pour. This works better than pouring and carrying. Trust me. A lot of spillage. I used a liquid measuring cup for easy pouring.
Leave champagne flutes in freezer for about 10 minutes, or until firm enough to hold flutes upright and hold so that the numbers stay in place.
Take flutes out and pour the rest of the champagne jello mixture into the glasses.
Place back into fridge until firm.
The reaction of the champagne and the gelatin will cause a loss of carbonation.
If you are picky like me, then you want bubbles.
When champagne jello is slightly firm in fridge, you can use a straw to blow bubbles into it.
If you do it too early it might look like this instead:
Scary jelly fish tentacles. Or snot rockets. Gross.
No need to fret, the bubbles fade over time.
If you do not serve soon after the bubbles will disappear. You can add more with a straw, but keep in mind the jello will be more firm due to longer refrigeration and therefore you will be breaking up the jello on top.
If you like, paint light corn syrup around the rim of the glasses and sprinkle disco dust over.
That’s it! You’re done!
Happy New Year’s!
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