Champagne Jello Cups

Everyone likes a little Jello sometimes, right? There’s just something so fun about it.

They’re more fun when you step away from the uber-sweet Jello brand & make your own flavors… and everything’s better with a little booze, right?

(no, I’m not going to talk about the kind of Jello shots you make in college to hide the taste of terrible rum or vodka…)

These are champagne jello shots.

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I made them for a New Years’s party, and they were great.

I knew immediately that I wanted to serve them in tiny champagne glasses. After confirming such a thing existed (2oz glasses from party city, yay), I went searching through almost a dozen recipes. None hit exactly what I wanted, but in the end I mostly followed this recipe.

I was worried about them being too sweet and not bubbly enough, so I swapped out the sugar for a half-cup of ginger ale. This worked for me – since I didn’t plan on making the “jigglers” shapes, I could get away with adding more liquid.

My final recipe was this:

Champagne Jello Cups

  • Servings: 40-50 2oz cups
  • Print

Ingredients

  • 1 bottle champagne
  • 1/2 cup peach schnapps
  • 1/2 cup ginger ale
  • 4 envelopes Knox gelatin
  • 1 small splash vanilla extract
  • Flat tray to set jello in

Directions

  1. Mix about 2 cups of champagne and 4 packets of gelatin together, and let sit for about 1-2 minutes.
  2. Heat mixture until the gelatin dissolves. This will smell pretty weird, but it’s not strong. Don’t let it boil.
  3. Add vanilla & take off heat.
  4. In another bowl, combine the rest of the champagne, peach schnapps, and ginger ale (I used the tray I was setting the jello in, since it wasn’t very shallow).
  5. Mix in the gelatin concoction, stirring gently to keep the mixture carbonated.
  6. Pour into your pan (if not there already), and refrigerate overnight or until set – I left mine at least 20hrs.
  7. Once at the party, I chopped up the pan into cubes and served them in the cups. We ended up with at least 40, maybe more? We kept refilling cups, and people kept eating them 🙂

It didn’t keep as much of the carbonated “flavor” as I was hoping, but the champagne taste was definitely there. I also bought a gold sugar I was going to sprinkle on for the sparkling texture, but in the flurry to get to the party, I forgot it. They were totally fine without it – overall a big hit.

I wonder what I’ll do for the next party?

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