Tuesday, December 25, 2012

Apple Cider and Buttered Rum Jello Shots

Merry Christmas friends!

If you follow my Facebook page, you know we took a vote. Apple cider and buttered rum jello shots or champagne jello shots.

Behold .... a jello shot is born.


I meant to get this post up a couple days ago but ran out of time before we headed out the door to visit our grandparents in Southern Virginia (photos coming soon).

My mom came up with this whole concept and They. Are. De-licious. Don't worry I only smelled them ... but a room full of people will vouch for me.


I added red food coloring to the apple cider so there would be a color difference in the layers (apple cider and buttered rum are actually very similar in color) and the Knox makes them perfect for picking up with your fingers.

I hope everyone had an amazing Christmas morning. I know I did.

P.S. I'm still going to make a new champagne jello shot, look for that post on Friday.
(For a kid friendly non-alcoholic version just use cold water mixed with 2 tablespoons of butterscotch syrup instead of schnapps)

Apple Cider and Buttered Rum Jello Shots
(makes 18-24 cubes)
2 cups apple cider
1/3 cup butterscotch schnapps
1/4 cup light rum
1 cup water
6-10 drop red food coloring
4 envelopes Knox gelatin
1 10x10 square pan

1. Pour 1 cup apple cider into a medium sauce pan. Add 3-5 drops of red food coloring into your cider until you get your desired red color. Sprinkle 2 envelopes of Knox gelatin on top. Let it sit for 1-2 minutes. Turn on the heat stir and dissolve all of the gelatin and bring the cider to a light boil. Turn off the heat.

2. Spray non stick cooking spray on your 10x10 pan. Add 3-5 drops of red food coloring into 1 cup of cold apple cider. Pour that cup of cold cider into your hot cider. Pour that into the 10x10 pan.

3. Let the apple cider gelatin set. Should take 30-60 minutes.

4. Pour 1 cup water into a medium sauce pan. Sprinkle 2 envelopes of Knox gelatin on top. Let it sit for 1-2 minutes. Turn on the heat stir and dissolve all of the gelatin and bring water to a light boil. Turn off the heat and add 1/3 cup butterscotch schnapps and 1/4 cup light rum.

5. Pour your buttered rum gelatin on top of your set apple cider gelatin. Let it set overnight.

6. Run a warm butter knife along the edges of your pan. Flip over the pan releasing the jello. Cut the jello into strips and then into cube. Keep cold until serving. Make the night before serving.

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