
it seriously is. and the start of this wonderful time should be graced with the presence of delicious snacks. this morning i literally jumped up and down when i saw the red cups on the starbucks wall with "gingerbread latte" underneath it. it got me thinking about other fun holiday drinks. yes, there's the conventional (and delicious) gingerbread martini. but what about...GINGERBREAD JELLO SHOTS! omgz. ok, but back to reality; i hunted the inter-web for some intriguing recipes and decided to share this one. mainly because they look so darn cute. most likely making my boyfriend try this with me this weekend. it's better to try these things out now before the holidays come around. no one wants to be struggling on thanksgiving morning with nasty results. trust me, the first year i decided to make green bean casserole i used whole canned mushrooms. my family suffered through it because i was a teenager attempting to cook. and they love me.
ingredients:
- 1/3 cup Monin Gingerbread syrup
- 3 tbsp water
- 3 tbsp sweetened condensed milk
- 2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 tsp of gelatin powder)
- 1/2 cup vanilla vodka
- 1/2 cup Baileys Irish Creme liqueur
- 1/3 cup Kahlua coffee flavoured liqueur
- Whipped topping and maraschino cherry segments for garnish, if desired
Pour gingerbread syrup, water, and sweetened condensed milk into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat until gelatin is fully dissolved, about 5 minutes. Mixture will be a bit thick. When gelatin is dissolved, remove from heat. Mix in the vodka first, then the Bailey’s and Kahlua, stirring well after to each addition to fully incorporate. Strain to remove any un-dissolved gelatin solids.
Pour into molds or pan. Chill until fully set, several hours or overnight.
To serve, unmold or cut into desired shapes. Immediately before serving, garnish each jelly shot with a little whipped topping and a maraschino cherry segment.
Unmolding Tips (metal mold):- Allow gelatin to set until completely firm, preferably overnight.
- Before attempting to unmold, loosen the edges of the gelatin by pulling gently either with a clean fingertip or a knife dipped in warm water to loosen.
- Dip mold in warm water, just to rim, for 10 seconds (Don't dip for too long, as jelly shots can get a bit melty, losing the crisp detail of the mold. If this happens, don't worry! Just return the mold to the refrigerator for 20-30 minutes and try again!)
- Lift mold from water and gently pull gelatin from edge of mold with moist fingers. Invert the mold onto a nonstick cookie sheet, and give it a little shake. Repeat the pulling, inverting and shaking process until all the jelly shots have been removed from the pan.
check out her other awesome jello shot recipes
here!!! so cool!