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Naturally sweetened champagne Jello shots are an easy yet glamorous way to put a elevated twist on a college classic. A touch of glitter (a.k.a. gold sanding sugar) makes them perfect for New Year’s Eve, an epic birthday, or the best bachelorette party ever.
What’s So Great About This Recipe?
- Who says Jello shots can’t be classy? These are beautiful and they taste amazing! The gold sanding sugar melts into the gelatin and looks a little like gold flake or confetti, making them super elegant and party-ready. You can also use blueberries or raspberries to give them a funkier look and an extra burst of flavor.
- They are perfect to make ahead of time in a large batch. Make them as early as four days before your event and keep them refrigerated until party time – just wrap them up tightly so they don’t absorb any other odors in your fridge.
- Jello shots allow for a perfectly even ratio of alcohol and mixer in every serving, so you don’t have to worry about the first glass being too strong or the last glass being too watered down.
- The variations for these Jello shots are endless. Ginger beer with vodka and lime juice? Prosecco with strawberry vodka and lemonade? Mango-pineapple juice with Malibu rum? Jello French 75’s with gin, champagne, and lemon juice? Go wild! In general, I just stick to this simple formula: 1 cup non-alcoholic liquid + 1 cup alcohol + 2 packets gelatin
Chef’s Tips
- If your fully-set Jello shots are sticking to the muffin molds, try half filling a jelly roll pan with hot water and placing your mini muffin pan in the water for 15-30 seconds. This should help loosen the shots so they release more easily. You’ll still want to run a toothpick around the inner edge so they come out cleanly.
- Any gold sanding sugar will work for these champagne Jello shots, but the one in this 3-piece Silver, Gold, and White Wilton Sanding Sugar Set from Target is my favorite because it melts beautifully without losing its vibrant color. You can also find that same set on Amazon if you don’t have a Target nearby.
- Your chilling time will depend on the amount of alcohol, the temperature in your fridge, and the muffin pan or container you use. Three to four hours should be plenty of time, but you’ll want to adjust accordingly.
- If you prefer, the champagne Jello shots can also be made in an 8×8 pan lined with parchment paper, then cut into squares for serving. For the cleanest edges, get the Jello as cold as possible, then cut with a wet knife.
- To make these a little more casual, but still exciting, try garnishing your shots with Pop Rocks candy instead of fruit. Add them on top of the Jello at the very end (literally right before serving) so they POP. Adding them too early makes the candy soggy and ruins the effect.
More Delicious Drink Recipes
- Easy Paleo Margaritas with Champagne
- Cranberry-Elderflower Champagne Sparklers
- Elderberry Tonic
- Boozy Whipped Coffee
- Cranberry Margarita
- 2-Minute Frozen Margaritas
- Cinnamon Apple Cider Mimosas
Champagne Jello Shots
Fun, festive, and a little glamorous, we gave a classic college party staple an elevated twist for New Year's Eve or a bubbly bachelorette bash.
jello shots
Equipment
- Silicone Mold
Ingredients
- blueberries or raspberries optional
- 1 cup sparkling cider apple or white grape
- ½ ounce gelatin 2 packets
- ¾ cup champagne or sweet sparkling wine see Notes
- ¼ cup vodka plain or flavored
- gold sanding sugar for garnish
Instructions
- Place 2 blueberries or raspberries in each cavity of a silicone mini muffin mold.
- In a medium heatproof bowl, pour boiling sparkling cider over gelatin and stir until completely dissolved, about 2 minutes. Let cool to room temperature. Stir in vodka and champagne.
- Pour gelatin mixture over fruit in muffin pan to top of cavity. Chill for 3-4 hours.
- Run a toothpick around the edge of the Jello shots to loosen, then pop out upside-down onto a wax-paper lined surface or serving plate. Sprinkle with sanding sugar and serve chilled.
Video
- I recommend champagne for this recipe, but spumante is another great sparkling wine to use because it is so sweet. Moscato d’Asti and Prosecco can also be used in place of champagne.
- For non-alcoholic jello shots, substitute the champagne and vodka in this recipe with more sparkling cider.
- If you’re using a metal muffin pan, or if your jello shots aren’t releasing easily, place the bottom of the pan in hot water for approximately 15 seconds to help loosen the gelatin from the mold.
Approximate Information for One Serving
Serving Size: 1jello shotCalories: 19calProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 20mgTotal Carbs: 1gFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 2mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I made these as instructed and it was a fail because the recipe did not call for blooming the gelatin. Pouring boiling liquid over unbloomed gelatin yields lumpy gelatin because the liquid can’t penetrate it properly to fully dissolve. I so wanted this to work. The pics look beautiful.
Hi Bex, we’re so sorry you had this experience. Like with all of our recipes, this one for champagne jello shots was tested, and we didn’t have this experience. Regardless, we’re sorry that you did, and we appreciate the feedback.
I’m obsessed with these!!
We are, too, Katrina! Glad you enjoyed them. 🙂
Did you just heat up the sparkling cider in a sauce pan?
We did! 🙂
These look delish and beautiful! Could you use Prosecco instead of Spumante? Thank you
Yes, definitely! 🙂
When you used mini cupcake pan, did you oil the pan? Line it with anything? Nervous that they will be difficult to get out. Is it very firm and easy to cut into clean squares? Also wondering if I can forego the candy oil and flavoured vodka, just to taste the wine.and maybe bits of fruit. Suggestions?
I did not oil the pan, and they still popped out quite easily. If you would like to cut it into clean squares, I would recommend lining an 8×8″ pan with parchment (two sheets with overhang) so you can get the absolutely cleanest edges, get it quite cold, then cut with a wet knife. You could definitely leave out the candy oil! Bits of fruit would be lovely. I’ve made this with suspended blueberries, and it’s great. Let it firm up a bit before adding the blueberries, otherwise they’ll all sink!
Can I make these a few days ahead and chill?
Sure! Keep them wrapped up tight so they don’t absorb any funky smells.
would it be acceptable to make these with water and sparkling cider, or just sparkling cider, instead of the alcohol? I can’t drink alcohol for medical reasons but I love jello and these look so pretty!
That would work just fine! I would replace the champagne and vodka with ALL sparkling cider, since you’re not trying to dilute a strength of alcohol or anything. Sounds delish! Let me know how they work for you 🙂
Jello shots are my favorite but it has been a while since I have had a shot. Lovely ideal to bring in the New Year!
Most of my experiences with jello shots were much like yours.. coming out of a paper cup, watery, and either too boozy or not enough. These not only sound delightful, but the look elegant as well!
You did it! You made jello shots beautiful. I love the champagne idea. It’s obviously perfect for New Year’s or maybe even a bachelorette party… I made strawberry lemonade jello shots inside of lemons last year for my friends bachelorette party. It was so much fun, and they tasted much better than the time I made jello shots with my college roommate in a disposable bread time and accidentally lit my stove on fire. Please don’t repeat that…. These are so much classier than I was back then!