How to Make Eggnog Jello Shots

8 authors | 15 revisions | Last updated: December 18, 2012

Chanelle, BR, Maluniu, Lara Noble, Jacob, Flickety, Zareen, Gerard PlamencoPin ItArticle EditDiscuss

Eggnog is one of the signature drinks of the winter holiday season. These Jello shots incorporate eggnog gelatin into rum or brandy for a sensational holiday treat.

Edit Ingredients

Servings: 15

1 cup golden eggnog1 packet unflavored gelatin1 cup rum or brandy

Garnish:

Whipped cream8 cinnamon sticksNutmegChopped peppermint candies or chopped candied cherries (method 2 only)

Edit Steps

Prepare the gelatin mixture

Eggnog combined with gelatin gives the shot a creamy, custard-like texture. After preparing this mixture, select one of the two methods for setting the shots.

1Combine the eggnog and the gelatin in a medium saucepan. Allow the gelatin to bloom for 1 to 2 minutes.

2Place the saucepan over low heat, stirring the gelatin mixture with a whisk for about 5 minutes or until the gelatin has completely dissolved.

3Remove the pan from the heat and stir in the rum or brandy.

Method 1: Assemble the shots in plastic shot glasses1Cover the cookie sheet with parchment paper.

2Place 15 plastic shot glasses onto a cookie sheet.

3Pour the gelatin mixture into the cups.

4Place the cookie sheet in the refrigerator and allow the shots to set for 4 hours or overnight.

5Cut 8 cinnamon sticks in half across the width of the stick, making them shorter (not thinner).

6Remove the shots from the refrigerator and push a cinnamon stick into each shot. The cinnamon stick inserted into the finished shot will help guests to extract the shot from the shot glass.

7Add whipped cream around the shot.

8Sprinkle the whipped cream with a small pinch of grated nutmeg.

Method 2: Assemble the shot in a Bordelaise mold

The Bordelaise mold pan produces scalloped edges and a hollow in the top of each shot. You will garnish the shot by placing candies in the hollow. See Tips below for an alternative if you can't find such a mold.

1Spray the Bordelaise mold pan with nonstick cooking spray.

2Place the mold on top of a cookie sheet that you've already lined with parchment paper.

3Fill each mold cavity with the eggnog gelatin mixture.

4Refrigerate the shots for 4 hours (or overnight).

5Fill a large bowl or a clean sink with warm water.6Dip the molds into the warm water for 5 to 10 seconds.

7Invert the molds over a serving tray. The gelatin should slide easily out of the molds.

8Garnish the eggnog jello shots with crushed peppermint candies or with chopped candied cherries. Sprinkle the garnish in the hollow on top of the shot.

9Serve and enjoy!

Edit TipsIf you don’t have shot glasses or a Bordelaise mold, then make the shots in a loaf pan. Serve them in individual decorative paper mini cupcake liners with a sprinkle of nutmeg and a tiny dollop of whipped cream.If you use whipped cream on your shots, then wait until right before you serve the shots to spray or spoon out the whipped cream. This will keep the whipped cream from deteriorating in appearance.

Edit WarningsRemember that nutmeg has a very strong flavor. When you sprinkle the eggnog Jello shots with nutmeg, make sure that you don’t use too much.These shots are strong in alcohol even though they taste mild and creamy, so advise everyone to pace themselves.

Edit Things You'll NeedSaucepanWhisk2-oz. (60 ml) plastic shot glasses or a Bordelaise mold panCookie sheetParchment paperLarge bowl and water (to loosen gelatin from molds)Whipped cream

Edit Related wikiHowsHow to Make Sweet Heart Jello ShotsHow to Make No Bake Dessert Jello ShotsHow to Make New York Giants Jello ShotsHow to Make Lemon Drop Jello Shots

Edit Sources and Citationshttp://www.thatssomichelle.com/2011/12/eggnog-jello-shots.htmlArticle Info Featured Article

Categories: Featured Articles | Jello and Jelly Shots

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