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 eggnog
- 1 packet unflavored gelatin
- 1 cup rum or brandy
Garnish:
- Whipped cream
- 8 cinnamon sticks
- Nutmeg
- Chopped peppermint candies or chopped candied cherries (method 2 only)
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.
- Combine the eggnog and the gelatin in a medium saucepan. Allow the gelatin to bloom for 1 to 2 minutes.
- Place the saucepan over low heat, stirring the gelatin mixture with a whisk for about 5 minutes or until the gelatin has completely dissolved.
- Remove the pan from the heat and stir in the rum or brandy.
Method 1: Assemble the shots in plastic shot glasses
- Cover the cookie sheet with parchment paper.
- Place 15 plastic shot glasses onto a cookie sheet.
- Pour the gelatin mixture into the cups.
- Place the cookie sheet in the refrigerator and allow the shots to set for 4 hours or overnight.
- Cut 8 cinnamon sticks in half across the width of the stick, making them shorter (not thinner).
- Remove 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.
- Add whipped cream around the shot.
- Sprinkle 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.
- Spray the Bordelaise mold pan with nonstick cooking spray.
- Place the mold on top of a cookie sheet that you've already lined with parchment paper.
- Fill each mold cavity with the eggnog gelatin mixture.
- Refrigerate the shots for 4 hours (or overnight).
- Fill a large bowl or a clean sink with warm water.
- Dip the molds into the warm water for 5 to 10 seconds.
- Invert the molds over a serving tray. The gelatin should slide easily out of the molds.
- Garnish the eggnog jello shots with crushed peppermint candies or with chopped candied cherries. Sprinkle the garnish in the hollow on top of the shot.
- Serve and enjoy!
- If 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 Warnings
- Remember 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 Need
- Saucepan
- Whisk
- 2-oz. (60 ml) plastic shot glasses or a Bordelaise mold pan
- Cookie sheet
- Parchment paper
- Large bowl and water (to loosen gelatin from molds)
- Whipped cream
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