Your favorite brunch drink has been transformed into a dessert! For a stylish 21+ party snack, mix bubbly champagne and fresh orange juice with the traditional college staple, jello shots. Check out all of my other champagne-themed dishes that are ideal for New Year’s Eve!
It’s New Year’s Eve, which means it’s time to reflect, make goals, and drink your face off in celebration of another year gone by. Is it just me? However, I’m going to ring in the new year with these Mimosa Jello Shots. Let’s make the old college classic jello shots sophisticated, shall we?
Contents
- Ingredients for mimosa jello shots
- Mimosa Jello Shots
- FAQs
- What alcohol is best for jello shots?
- Will jello shots set if too much alcohol?
- How much alcohol should be in a jello shot?
- Does alcohol need to be chilled for jello shots?
- Does the alcohol replace cold water in jello shots?
- How much alcohol is in 2 jello shots?
- Is 1 cup of vodka too much for jello shots?
- What is the trick to eating jello shots?
- Do I let the jello cool before adding alcohol?
- Can 3 jello shots get you drunk?
Ingredients for mimosa jello shots
Like this recipe, I’m going to make this article short and sweet! These sweets need just five ingredients (a few are optional) and are guaranteed to be a hit:
Bottom layer:
- 1 cup freshly squeezed orange juice with no pulp
- 1teaspoonsugar
- 2 envelopes Knox unflavored gelatin
- 1cupchampagne
- 1 tsp triple sec
Top layer:
- 1cupchampagne,divided
- 1 envelope Knox gelatin, unflavored
- 1tablespoonsugar
- Garnish with gold sprinkles
Why? Because they Precisely taste like mimosas. I’m not playing games with you; they actually do. I’ve constructed them with an orange base and a clear top, which is technically the reverse order that you should layer a mimosa, which irritates my OCD.
But that’s OK since a couple of them will help me forget about the order!
Admittedly, that’s an exaggeration since the whole recipe contains 2 cups of champagne, but you get the idea.
The layering is incredibly subtle, which is exactly what I intended. To be honest, if you’re tight for time, you could skip the top layer entirely, but I like the subtle aesthetics of it.
Hence, feel free to skip the top layer if you choose, but gold sprinkles are a must. It’s also important to do it just before serving, since as you can see in the photos, they’ll start to melt into the jello.
They will not taste any less good, but they will not be as visually appealing.
In addition to devouring (probably far too many of) these bad boys, the boyfriend and I will be preparing lavish tacos, Mexican street corn, and margaritas while doing a puzzle. I know we’re out of our minds. Totally out of control.
I wish you a fantastic New Year’s Eve, no matter where you are or what you are doing! Instead of eating a lot of them and driving, eat a bunch of these and then go locate a nice dog and have a cuddle party till dawn.
Mimosa Jello Shots
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Description
Equipment
- Square baking dish
- Little frying pan
- Whisk
Ingredients
Bottom layer:
- 1 cup freshly squeezed orange juice (without pulp)
- 1teaspoonsugar
- 2 envelopes Knox unflavored gelatin
- 1cupchampagne
- 1 tsp triple sec
Top layer:
- a cup of champagne, split
- 1tablespoonsugar
- 1 envelope Knox gelatin, unflavored
- Garnish with gold sprinkles
Instructions
Bottom layer:
- Set aside an 88-inch baking pan lined with plastic wrap.
- Combine orange juice and sugar in a small pot. Sprinkle the gelatin on top and let aside for 2-3 minutes to absorb.
1 cup fresh squeezed orange juice, 1 teaspoon sugar, 2 unflavored Knox gelatin envelopes - Stir periodically over low heat until gelatin has dissolved (about 3-4 minutes). Don’t let it get too hot!
- Take the pan off the heat and mix in the champagne and triple sec. Don’t be concerned about the froth; it will disperse quickly.
1 tsp triple sec, 1 cup champagne - Pour into prepared pan and leave in refrigerator for 1 hour to set.
Top layer:
- 2 cup champagne and sugar. Sprinkle the gelatin on top and let aside for 2-3 minutes to absorb.
1 cup champagne, 1 unflavored Knox gelatin package, 1 tablespoon sugarCombine 1 in a small saucepan
- Stir periodically over low heat until gelatin has dissolved (about 3-4 minutes). Don’t let it get too hot!
- Remove from the heat and whisk in the remaining champagne. Allow for a 5-minute rest.
1 glass champagne - Pour over the other layer you created and leave in the refrigerator for at least 3 hours to thoroughly set.
- When ready to serve, remove from the pan and cut into as many cubes as desired.
- Just before serving, sprinkle with gold sprinkles. Enjoy!
Sprinkles of gold