Eggnog Jello Shots Recipes

EGGNOG JELLO SHOTS

Eggnog Jello Shots image

Eggnog Jello Shots take the holiday classic cocktail and scale it down into jiggly edible form.

Provided by Thrillist

Number Of Ingredients 7

Ingredients

1 Cup eggnog
2 oz brandy
1.5 oz dark rum
1.5 oz Rye
2 packets gelatin
Freshly Grated Cinnamon, for garnish
Nutmeg

Steps:

Pour eggnog into a saucepan and add gelatin. Let bloom for five minutes.
Heat saucepan over medium, stirring until gelatin is dissolved.
Take off the heat, and let cool slightly.
Add all three spirits and stir to combine.
Spray mold with cooking spray.
Pour into molds (or plastic shot cups) and refrigerate overnight.
Carefully release shots from molds and lay out on a plate.
Garnish with a dusting of cinnamon and nutmeg.

EGGNOG JELLO SHOTS RECIPE - (4.1/5)

Eggnog Jello Shots Recipe - (4.1/5) image

Provided by VegasBartender

Number Of Ingredients 8

Ingredients

1 cup eggnog
1 packet Knox unflavored gelatin
3/4 cup vanilla or whipped cream vodka
1/4 cup amaretto
12 small plastic shot glasses
12 cinnamon sticks
Whipped cream (go for the can in this instance)
Nutmeg or cinnamon (for sprinkling on top)

Steps:

Pour eggnog into a small saucepan. Sprinkle gelatin on top of eggnog and let it soak in a minute or two so it "blooms." (It will sort of look like applesauce). Heat over medium, stirring, until gelatin is dissolved. Combine eggnog with liquor into something with a pour spout, such as a measuring cup. Place plastic shot glasses on a sheet pan and fill 3/4 of the way full. Refrigerate and allow to set four hours or overnight. When ready to serve, insert a cinnamon stick into the side of each shot. Top with whipped cream and sprinkle with cinnamon or nutmeg.

EGGNOG JELLO SHOTS RECIPE

Eggnog Jello Shots Recipe image

I love a frothy mug of eggnog, but the Christmas classic is even more fun in jello-shot form.

Provided by Elana Lepkowski

Categories Puddings and Custards Rum

Time 8h30m

Yield 48 jello shots

Number Of Ingredients 7

Ingredients

2 large eggs, separated
2 1/2 tablespoons granulated sugar (1.1 ounces; 28g), divided
3/4 cup (180ml) whole milk
1/2 cup (120ml) heavy cream
2 packets unflavored powdered gelatin (1/2 ounce; 14g)
1/2 cup (120ml) dark rum, such as Gosling's, or spiced rum, such as Malahat Spiced Rum
1/4 teaspoon freshly grated nutmeg

Steps:

Place egg whites in the bowl of a stand mixer fitted with the whisk and beat at low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Scrape whites into a large bowl. Do not wash stand mixer bowl.
Add egg yolks and remaining sugar to stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides of bowl with a rubber spatula as necessary, about 2 minutes total. Add milk and cream and mix at low speed to combine.
Pour half of the yolk mixture into a small saucepan and sprinkle gelatin over the surface. Let stand 5 minutes. Meanwhile, add rum to remaining yolk mixture in stand mixer bowl and mix at low speed for 30 seconds to combine. Set saucepan over low heat and bring to just below a simmer, whisking constantly, until gelatin is fully dissolved; do not let boil. Remove from heat and let stand until cooled slightly, about 2 minutes.
With stand mixer running at low speed, slowly pour gelatin mixture into the yolk-rum mixture. Gently whisk in egg whites until smooth.
Strain mixture into a large measuring cup with a spout. Sprinkle in nutmeg and stir gently to combine. Carefully fill your molds with the eggnog. Refrigerate until set, about 8 hours.
To remove jello shots from semi-spherical molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Eggnog jello shots can be refrigerated for up to 3 days in an airtight container.

EGGNOG GELATIN MOLD

Eggnog Gelatin Mold image

What's more classic than a jello mold recipe? Nothing! This particular recipe is my family's all-time favorite Christmas salad. One taste of the creamy eggnog-flavored gelatin with its tart and crunchy cran-apple sauce will have you convinced, too! -Irene Johnson, Alexandria, Minnesota

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8-10 servings (2 cups sauce).

Number Of Ingredients 14

Ingredients

3 envelopes unflavored gelatin
3/4 cup cold water
4 cups eggnog, divided
1/4 cup sugar
1/4 teaspoon ground nutmeg
1 cup heavy whipping cream, whipped
CRAN-APPLE COMPOTE:
3/4 cup sugar
1/3 cup water
1 cup fresh or frozen cranberries
1 teaspoon unflavored gelatin
3 tablespoons cold water
1 cup chopped peeled apple
1/3 cup chopped walnuts

Steps:

In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir 1 cup eggnog, sugar and nutmeg into gelatin mixture. Cook over medium-low heat until gelatin and sugar are dissolved, stirring occasionally. Add remaining eggnog. , Refrigerate until slightly thickened, about 1 hour. Fold in cream. Transfer to a 7-cup mold coated with cooking spray. Refrigerate for at least 4 hours or until firm., Meanwhile, for compote, in a saucepan, combine the sugar and water. Bring to a boil and stir until sugar is dissolved. Add the cranberries and boil for 5 minutes, stirring occasionally. Sprinkle gelatin over cold water; let stand for 1 minute. Stir into cranberry mixture until gelatin is dissolved. , Remove from the heat; stir in apple and walnuts. Transfer to a bowl and refrigerate for at least 2 hours. Serve with the eggnog gelatin.

Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 64mg sodium, Carbohydrate 37g carbohydrate (36g sugars, Fiber 1g fiber), Protein 7g protein.

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