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Best Champagne Jello Shots: Easy New Years Eve Recipe

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These elegant champagne jello shots are a grown-up party treat that’s ready in under 30 minutes. With a silky texture and bright bubbly flavor, they’re perfect for New Year’s Eve celebrations.

Ingredients

Scale
  • 1 ½ cups champagne or prosecco (brut or extra dry)
  • ½ cup vodka (plain or citrus-flavored)
  • ¼ cup berry liqueur (like Chambord or crème de cassis)
  • 3 tablespoons unflavored gelatin powder (about 3 packets)
  • ¼ cup granulated sugar
  • ¼ cup cold water
  • Optional: Gold luster dust or edible glitter
  • Optional: Fresh raspberries or pomegranate arils

Instructions

  1. Bloom the gelatin: Pour ¼ cup cold water into a small bowl. Sprinkle 3 tablespoons unflavored gelatin powder evenly over the surface. Let sit for 5-10 minutes until firm and wobbly. Do not stir.
  2. Warm the champagne: Pour 1 ½ cups champagne or prosecco into a medium saucepan. Heat over medium-low heat until warm (about 130°F), but NOT simmering. Remove from heat as soon as you see the first tiny bubble.
  3. Dissolve the gelatin: Add bloomed gelatin to warm champagne. Whisk gently but constantly until fully dissolved (2-3 minutes). Skim off any foam.
  4. Add the sugar: Whisk in ¼ cup granulated sugar until fully dissolved. Taste and adjust sweetness if needed.
  5. Cool the mixture: Remove from heat and let cool for about 10 minutes until warm but not hot (around 100°F).
  6. Add the alcohol: Whisk in ½ cup vodka and ¼ cup berry liqueur until combined. The mixture should be shimmering pinkish-purple with tiny bubbles.
  7. Pour into cups: Arrange 2-ounce plastic shot cups on a baking sheet. Carefully pour mixture into each cup, filling almost to the top. Optionally, pour through a fine-mesh strainer.
  8. Chill: Transfer baking sheet to refrigerator. Chill for at least 4 hours, preferably overnight. Do not move for the first hour.
  9. Garnish (optional): Before serving, sprinkle with gold luster dust or edible glitter, or drop a fresh raspberry or pomegranate aril into each cup.

Notes

The biggest mistake is overheating the champagne; heat gently and remove at first bubble. Bloom gelatin for the full 10 minutes to avoid rubbery texture. For a stronger alcohol kick, do not exceed ¾ cup total alcohol or the gelatin won’t set. Store in fridge with lids on for up to 5 days; best within 48 hours. Do not freeze.

Nutrition

Keywords: champagne jello shots, New Year's Eve recipe, party appetizer, jello shots, sparkling wine shots

Find it online: https://evabake.com/best-champagne-jello-shots-easy-new-years-eve-recipe/