Recipe of the Month: Jello Shots

Jello shots not only are delicious, but they are nutritious, too! Well, not really - but they sure make you feel like you went for a thirty minute run or took all your vitamins. The morning after is a different story (piecing together the night and doing damage control, not to mention mind-splitting headaches are some of the side effects), but carpe diem!


Making gelatin shots is like making regular Jell-O, except with alcohol added instead of just cold water. It is poured into shot glasses or tiny cups instead of bowls. They can be prepared one or two days in advance.

To make approximately 40 1oz. shots or 20 2oz. shots:

- 16 ounces (2 cups) boiling water
- 6 oz. package of gelatin
- 6 ounces cold water (3/4 cup)
- 12 ounces chilled alcohol(1 1/2 cup)

(Remember, the amount of liquid should be roughly the same as required on the box. So if you have a just one 3 oz box then 1 cup boiling water, 3 oz (0.375 cups) of cold water and 3/4 cups of chilled alcohol.)

- chill alcohol at least one hour prior (not in the freezer, see Warnings)
- you can use any kind of alcohol, but the amount added to the mixture depends on the strength of the alcohol; see Tips for guidelines


1. Bring water to a rolling boil, then remove from heat.
2. Stir together boiling water and powdered gelatin in a mixing bowl. Stir constantly until gelatin is completely dissolved.
3. Stir in cold water and alcohol.
4. Pour mixture into shot glasses, individual shot-size (1oz-2oz) plastic cups, or cups manufactured specifically for this purpose. (EZ-Squeeze Jello Shot Cups recommended)
5. Although shot glasses look prettier and allow you to see the vibrant colors of the Jello, paper cups allow for easier Jello shot consumption as they can be turned inside out. Ice cube trays also work well.
6. Place shots on a tray in refrigerator (not the freezer). Chill until firm (approximately 2-4 hours). Refrigerate until served.

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