I made champagne jello shots for New Year’s Eve this year, and they were a huge hit! And I’m sharing the recipe with you today because they’re the perfect dessert for Valentine’s day too!
I remember making jello shots back in my college days, but these guys are way classier and way more adult! Something about champagne, I think…
Champagne Jello Shots
- a 3 oz box of jello
- 1 C chilled champagne
- 1 C boiling water
Making champagne jello is basically the same as making regular jello, except you’ll substitute chilled champagne where it calls for chilled water. These instructions are for a 3 oz box, but if you use a different size box, just change the amount of champagne and boiling water you use based on the instructions on the back of the box.
Add 1 cup of boiling water to the gelatin mix and stir for about 2 minutes until the powder is completely dissolved.
Set the mixture aside and wait for it to cool down to room temperature. (The champagne will go flat when you stir it into the jello mixture if it hasn’t cooled down enough. The champagne will also go flat if you stir too vigorously or pour too quickly, so go SLOW!)
Once the mixture cools to room temperature, slowly pour in 1 cup of chilled champagne, gently stirring as you go.
Slowly pour the mixture into a 9×9 pan and refrigerate for 4 hours, or until firm. I found it was best to wait about five hours to make sure the jello held its shape.
To get the jello out of the pan without breaking it, stick the bottom of the pan in warm water for about 5 seconds and the jello will slide right out!
Cut the jello into bite-sized pieces and enjoy!
If you want to fancy them up a bit, pour some colored sugar on top of the jello before cutting it into pieces!
Have you ever tried champagne jello shots? What other fun champagne recipes have you tried?
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