This year I decided to jazz them up and add some peach schnapps and a splash of vanilla extract to the champagne.
I used only Knox gelatin to keep them firm so you can pick them up with your fingers.
My batch made about 20 star shaped shots total -- but I bet you could cut them a little closer and get a few more out of it.
I keep the scraps in the fridge in little party dixie cups for late night when people don't really care how cute they are. They just want more ...
This year since there will be no champagne toast or partying for me, we are going to go to Passion Fish for an early four course dinner with friends.
Nick and I almost had our wedding reception at Passion Fish. We also had an amazing dinner there for Valentines Day one year. It's one of my favorites, I can't wait!
Maybe later we will have some sparking cider and I'll get a kiss on the couch from hubby at midnight ... if I can make it that long. A kiss on the baby bump too!
Happy New Year friends. Eat some champagne jello shots for me! xoxo
Check out last years Champagne Jello Shot on That's so Michelle
Peach and Vanilla Champagne Jello Shots
1 bottle champagne (3 1/2 cups)
1/2 cup peach schnapps
4 evelops Knox gelatin
1 small splash vanilla extract
4 tablespoons sugar
1 star shaped (or any shape you like) mini cookie or fondant cutter
1. Pour 2 cups champagne in a medium sized sauce pan (no heat yet) sprinkle on your 4 envelopes of Knox. Let sit for 2 minutes letting the gelatin activate. Turn on medium heat and stir with a fork or whisk until the gelatin dissolves.
2. Add your 4 tablespoons sugar and splash of vanilla. Let the sugar dissolve. When champagne is at a low boil turn off the heat.
3. Spray a 9" x 13" brownie pan with cooking spray.
4. In a separate bowl pour 1 1/2 cups champagne and 1/2 cup peach schnapps. Add your hot champagne mix and then add to brownie pan. (4 cups total)
5. Refrigerated overnight. Slowly and carefully cut out and remove your jello shots. Refrigerated until serving.