Eggnog Jello Shots
12 oz. BORDEN'S Eggnog
2 packets unflavored gelatin
1/2 cup dark or spiced rum
Pour half of the eggnog into a heatproof bowl and half into a small saucepan. Whisk 1/2 cup dark or spiced rum into eggnog in the heatproof bowl. Sprinkle 2 packets unflavored powdered gelatin onto the surface of the eggnog in the saucepan and let stand 5 minutes. Set saucepan over low heat and bring to just under a simmer, whisking constantly, until gelatin is fully dissolved; do not let boil. Remove from heat and let stand 2 minutes to cool slightly. Pour eggnog-gelatin mixture into the eggnog-rum mixture and whisk to combine.
Strain mixture into a large measuring cup with a spout. Sprinkle in nutmeg and stir gently to combine. Carefully fill your silicone molds with the eggnog. Refrigerate until set, about 8 hours.
To remove jello shots from semi-spherical molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Eggnog jello shots can be refrigerated for up to 3 days in an airtight container.
2 packets unflavored gelatin
1/2 cup dark or spiced rum
Pour half of the eggnog into a heatproof bowl and half into a small saucepan. Whisk 1/2 cup dark or spiced rum into eggnog in the heatproof bowl. Sprinkle 2 packets unflavored powdered gelatin onto the surface of the eggnog in the saucepan and let stand 5 minutes. Set saucepan over low heat and bring to just under a simmer, whisking constantly, until gelatin is fully dissolved; do not let boil. Remove from heat and let stand 2 minutes to cool slightly. Pour eggnog-gelatin mixture into the eggnog-rum mixture and whisk to combine.
Strain mixture into a large measuring cup with a spout. Sprinkle in nutmeg and stir gently to combine. Carefully fill your silicone molds with the eggnog. Refrigerate until set, about 8 hours.
To remove jello shots from semi-spherical molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Eggnog jello shots can be refrigerated for up to 3 days in an airtight container.
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