CHRISTMAS JELLO FUN

        Tell me, that after fighting with rabid shoppers for the last two months buying Christmas presents, while you try to keep joy in your heart even though some crazed lady actually bit you,....TELL me that these Jello shots wouldn't hit the spot.  Let these shots bring a bit of that smile back on your face, and remind you what it's all REALLY about.  You might want to bring one into the room with you to get you through the whole "wrapping process".   On second thought, bring three or four.


Candy Cane Twist

                red and white candy cane

First layer:


8 ounces water

Two ½-ounce enveloped unflavored gelatin

4 ounces vodka

3 ounces Rumple Minze


Second layer:

8 ounces water

One 3-ounce package cranberry-raspberry Jello

4 ounces cinnamon schnapps

4 ounces vodka


Makes about 20 layered shots.


1. First layer:  Bring water to a boil in a small saucepan.


2. In a medium, heatproof saucepan, stir the boiling water and unflavored gelatin until dissolved.


3. Add the vodka and Rumple Minze to the mix and stir until completely combined and allow to cool.


4. Spoon 2 tablespoons of the mix into each of the little cups and refirgerate for about 15 minutes to let the gelatin slightly set.


5. Second layer:  Bring water to a boil in a small saucepan.


6. In a medium, heatproof bowl, stir together the cranberry-raspberry Jello and boiling water until dissolved and allow to cool.


7. Add the cinnamon schnapps and vodka to the mix and stir until completely combined.


8. Spoon 2 tablespoons of the cranberry-raspberry gelatin into each of the cups on top of the first layer. Then refrigerate for about 4 – 6 hours until firm.



Snowflake
Sparkler


One 3-ounce package berry blue Jello

¾ cup water

¾ cup champagne

¼ cup vodka

¼ cup blue curacao


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together berry blue Jello and boiling water until gelatin is completely dissolved and allow to cool for 5 minutes.


3. Add the champagne, blue curacao, and vodka to the mix and stir well until completely combined.


4. Pour the mix into your little cups and refrigerate 2 – 4 hours until firm.


Raspberry Fizz


6 ounces water

One 3-ounce package raspberry Jello

5 ounces gin

3 ounces club soda

2 ounces fresh lime juice

Garnish: (optional) ¼ cup lime zest


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together raspberry Jello and boiling water until gelatin is totally dissolved and allow to cool.


3. Add gin, club soda, and lime juice to the mix and stir until completely combined.


4. Pour the mix into your little cups and refrigerate for 15 minutes to let the gelatin slightly set.


5. If garnishing, sprinkle the top of each shot with lime zest.  Then refrigerate for 4 – 6 hours until firm.



Eggnog Twist


One 3-ounce package apricot or peach Jello

1 cup eggnog

3/4 cup apricot brandy

  ¼ cup curacao


Makes 20 shots.

1. Bring egg nog to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together the apricot Jello and boiling water until gelatin is totally dissolved.


3. Add the apricot brandy and curacao to the bowl and stir until well mixed.


4. Pour the mix into your little cups and refrigerate 2 - 4 hours until firm.



Egg Noggy Yummy

8 ounces eggnog

Two ½-ounce envelopes of unflavored gelatin

5 ounces white rum

2 ounces Thai coconut milk

½ teaspoon vanilla extract

Pinch of ground cloves

Pinch of ground cinnamon

Makes 20 shots.

1. Bring eggnog to a boil in a small saucepan.

2. In a medium, heatproof bowl, sprinkle the unflavored gelatin over the top of the boiled eggnog and let sit for a minute.  Stir until gelatin is dissolved and allow to cool.

3. Add the rum, coconut milk, vanilla extract, clove, and cinnamon to the mix and stir until well combined.

4. Pour the mix into your little cups and refrigerate for 4 – 6 hours until firm.

 

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