Don't Serve These At Christmas Without A Warning Sign

Photographed by Ruben Chamorro.
We had so much fun with jiggly, boozy shots at Thanksgiving that we decided to add Jell-O shots to the rest our holiday gatherings, too. (Shh, don't tell grandma!)

So if you're looking to mix things up at your Christmas and New Year's celebrations this year, or you just can't possibly bring yourself to make any more cookies, we've got you covered. Ahead, find three ways to get in the holiday spirit, all spiked with a little something extra to help you get the party started. Just make sure to give your guests a heads-up!
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Photographed by Ruben Chamorro.
Peppermint Candy Hot Chocolate Jelly Shots
Makes up to 12 shots

Ingredients
12 peppermint candy shot glasses (made according to The Watering Mouth's instructions)
1/2 cup evaporated milk
1/2 cup water
2 heaping tablespoons chocolate syrup
1/4 teaspoon ground cinnamon
2 packets Knox gelatin
1/2 cup of creme de cacao, chocolate liqueur, or chocolate vodka

Instructions
1. To make the peppermint candy cups, refer to The Watering Mouth’s recipe (her video tutorial is also super helpful.) Two things to keep in mind here: The Watering Mouth removes the parchment paper before cupping her melted peppermint patties over the shot glasses, but we just flipped the patties — parchment and all! — over the cup, molded into shape, and then slowly and gently lifted the parchment off. When pushing the melted peppermint patties on to the top of your shot glass, be careful not to press too tightly. Just gently ease the peppermint cup into shape.

2. In a saucepan, combine the evaporated milk, water, chocolate syrup, and cinnamon and whisk to combine. Then, sprinkle your two packs of gelatin evenly over the top of the liquid and let it sit for 1-2 minutes.

3. Turn on the heat to medium and whisk in the gelatin, until it is completely dissolved. Remove the pot from the heat.

4. Add in your creme de cocoa or vodka, and stir to mix. Once the mixture has cooled, place the liquid in a measuring cup and allow to cool to room temperature, about 20 minutes. You really need to wait until the liquid has fully cooled, otherwise your peppermint cups will crack and not contain the liquid!

5. Pour the chocolate boozy mix into your peppermint cups. Don't panic if a little liquid seeps out. Once it sets, you'll be able to remove the set shot from any leaked mess.

6. Put them in your fridge to set for about an hour or until gelatin is set. Serve immediately!

Pro tip: Do not leave these in your fridge overnight. They are meant to be served on the day you make them, soon after they come out of the fridge. Otherwise you'll have a massive Pinterest fail on your hands — trust us!
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Photographed by Ruben Chamorro.
Eggnog Mug Jelly Shots
Makes approximately 10 shots

Ingredients

1 1/2 cups eggnog
1/2 cup water
3 packets Knox gelatin
1/2 cup bourbon
Whipped cream, for topping
Mini candy canes, for handles
Cinnamon, for sprinkling
Cooking spray (optional)

Instructions
1. Pour water into a medium saucepan. Sprinkle your packets of gelatin evenly over the top of the liquid and let it sit for 1-2 minutes.

2. Turn on the heat to medium and whisk in the gelatin, until it is completely dissolved. Remove the pot from the heat.

3. Add in your eggnog and bourbon, and whisk until combined.

4. Pour liquid into plastic shot glasses. (You can spray them lightly with cooking spray for easier removal.) We used these mini red Solo cups to get the ringed design, but any plastic shot glasses will work.

5. Refrigerate for 1 hour or until set. Gently squeeze around the outsides of each cup to help remove the shots.

6. Break off the long ends of mini candy canes until the make an even U-shape. Then, stick into the side of the jelly shot. Top with whipped cream and cinnamon. Serve immediately.

Pro tip: The candy canes can be a little finicky so, if not serving to guests right away, it might be best to serve them on the side.
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Photographed by Ruben Chamorro.
Sugar Cookie Cup Jelly Shots
Makes approximately 12 cookie shots

Ingredients
1 batch sugar cookie dough (we used this one, halved the recipe, and still had extra dough to spare!)
1 cup evaporated milk
1/2 cup water
1/2 cup Baileys Irish Cream
2 packets Knox gelatin
1 package white chocolate chips
Festive sprinkles, optional

Instructions
1. After making cookie dough, place it in the freezer to chill for 20 minutes.

2. Make tablespoon-sized balls of dough and, if desired, mix in 1/2 teaspoon of sprinkles per ball of dough.

3. Place balls of dough in mini cupcake pans and bake according to recipe instructions or until cookies are cooked through and lightly browned on the bottom.

4. Remove from the oven and immediately use the bottom of a kitchen utensil (the bottom of a wooden spoon works great) to hollow out a circle-shaped indentation in the top of each cookie. Be careful not to break through the bottom.

5. After the cookies cool, melt half a bag of white chocolate chips in the microwave. (Heat for 30 seconds, take out and stir, and repeat until melted.)

6. Using a spoon, scoop a small amount of melted chocolate inside each cookie and then, with the back of the spoon, smooth the chocolate so it coats the entire cookie hole. You just want a thin layer of chocolate to keep the liquid from leaking out, so scoop out any additional chocolate that way you have room for the Jell-O shot!

7. Refrigerate for 20-30 minutes or until chocolate is completely set.

8. Pour water into a medium saucepan. Sprinkle your packets of gelatin evenly over the top of the liquid and let it sit for 1-2 minutes.

2. Turn on the heat to medium and whisk in the gelatin, until it is completely dissolved. Remove the pot from the heat.

3. Add in your evaporated milk and Baileys, and whisk until combined.

4. Pour liquid into cookies. Refrigerate for 1 hour or until set. For best results serve immediately, but you can keep them in the fridge overnight, if necessary.
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