The end of the year is upon us, and that means it’s time for sparklers, glitter, and champagne jello shots!
This recipe is incredibly easy to make and is such a crowd-pleaser. With only five ingredients, they’re ready in a flash!!
Champagne Jello Shot Substitutions and Swaps
While I love this recipe just the way it is, I know some of you might not have all these ingredients on hand.
Below are some swaps and substitutions that can be made in this recipe.
- Champagne – You can use champagne, prosecco, or sparkling rosé. You can also use sparkling cider if you want to make these non-alcoholic!
- Lemon Juice – I like using fresh lemon juice to give these jello shots a citrusy pop of flavor, but other juices like lime, cranberry, or orange juice would also work great.
- Granulated sugar – I prefer the way this recipe tastes with a bit of granulated sugar, but you can also use stevia if you don’t want to add sugar.
- Unflavored Gelatin – I used gelatin packets made by Knox (each packet has about 2 1/2 tsp of gelatin), but you can also use gelatin from a larger container like this. Most large grocery stores carry unflavored gelatin, or you can order it online. To make vegetarian/vegan jello shots, use agar agar powder like this. Keep in mind that the jello shots won’t set quite the same as they do with gelatin if you use agar agar.
- Vodka – Vodka is what gives these jello shots a bit of a kick! Any clear liquor will work, but I find vodka tastes best with the champagne. If you want them to be less strong, you can use water instead of vodka or use 1/4 cup of vodka.
Using the Right Pan / Mold to Make These Champagne Jello Shots
While I usually make these jello shots in an 8.5 in x 4.5 in loaf pan and cut them into cubes, you can use other types of molds too!
Most small silicone molds will work with this recipe, so feel free to get creative with the shape of these jello shots.
I also like to use a gummy bear mold to make champagne gummy bears, but the sky really is the limit.
Making Different Colors and Flavors
While champagne is the dominant flavor in these jello shots, a bit of fresh fruit juice really enhances their overall flavor.
I love using lemon juice, but lime juice, cranberry juice or orange juice would work great too!
Just be sure to avoid pineapple, kiwi, mango, ginger root, papaya, fig, or guava juice. They contain an enzyme (protease) which can prevent gelatin from setting firmly.
You can also add a drop of gel food coloring if you want to make colorful jello shots. I think pink or orange jello shots would look amazing!
How Strong Are These Champagne Jello Shots?
If you cut the jello cube into 18 squares, each jello shot will have 1/2 unit of alcohol.
If you want them to be less strong, you can use water instead of vodka or use 1/4 cup of vodka. You can also use sparkling cider if you want to make these non-alcoholic!
If you want them to be stronger, swap out 1/4 cup of champagne for an additional 1/4 of vodka.
Tips for Making the Best Champagne Jello Shots
- Spray the loaf pan with non-stick spray to help the jello easily release once it’s set.
- Clear a small area in your fridge to allow you to set the pan flat as the jello chills.
- Once you add the gelatin to the champagne mixture, let it sit for a couple minutes. This will help hydrate the gelatin and allow it to bloom before it’s heated.
- Make sure you don’t heat the champagne and gelatin mixture higher than a medium heat. High heat can damage the gelatin. Heating the mixture on a low heat helps the gelatin set more firmly.
- You can adjust the amount of sugar in these jello shots to match your preference! You can add up to 2 additional Tbsp of granulated sugar or omit it all together and use a natural sweetener like stevia.
- Dust your jello shots with a bit of edible luster or pearl dust to give them a beautiful, finished look.
Storing These Champagne Jello Shots
If you have leftover champagne jello shots or you make these in advance, you can store them in an airtight container or Ziploc bag in the fridge for up to a week.
I recommend keeping them in the fridge to prevent molding.
Let Me Know What You Think!
If you try this recipe for champagne jello shots, I’d love to hear what you think of it! Please leave a rating and let me know your thoughts by sharing a comment.
Don’t forget to tag me @chelsweets and #chelsweets so that I can see your delicious creations on social media.
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Yield: 18 squares
These champagne jello shots are the perfect way to celebrate any occasion! They're easy to make, use only 5 ingredients, and are absolutely delicious.
Prep Time2 minutes
Cook Time5 minutes
Additional Time3 hours
Total Time3 hours 7 minutes
Ingredients
Champagne Jello Shots
- 1 1/2 cups champagne or prosecco - divided (345ml)
- 2 Tbsp fresh lemon juice (30ml)
- 1/3 cup granulated sugar (66g)
- 5 tsp or 2 envelopes unflavored powdered gelatin (14g)
- 1/2 cup vodka (120ml)
- edible glitter - optional
Additional Tools / Equipment
Instructions
- Grease an 8.5x4.5-inch loaf pan with nonstick spray and set aside.
- Add 1 cup of champagne, 2 Tbsp fresh lemon juice, and 1/3 cup granulated sugar into a medium sauce pan. Stir until combined.
- Sprinkle 5 tsp or 2 envelopes of unflavored, powdered gelatin over the top of the champagne mixture. Gently stir the gelatin into the champagne mixture, then let the mixture sit for a couple minutes to allow the gelatin to bloom. This will hydrate the gelatin and make sure that the jello shots set properly.
- Heat the mixture over a low heat for 2-4 minutes, stirring occasionally to help dissolve the gelatin.
- Once the gelatin has fully dissolved, remove the sauce pan from heat and place it directly in the fridge to cool for about 5 minutes. Once cooled, stir in the remaining 1/2 cup of champagne and 1/2 cup of vodka.
- Pour the mixture into the prepared loaf pan and place in the fridge to chill for at least 2 hours, or overnight. I usually leave the pan uncovered but you can cover it with plastic wrap if you want.
- When you're ready to enjoy these champagne jello shots, run an offset spatula or butter knife around the edge of the pan to help loosen the jello.
- Flip the pan upside down onto a piece of parchment paper or cutting board to release the jello shots. The jello should easily release from the pan, but if it doesn't, try running hot water over the outer edge of the pan.
- Use a sharp knife to cut the jello block into 18 squares and enjoy! If desired, you can also top your jello shots with a sprinkle of edible glitter or luster dust.
Notes
How Strong Are These Champagne Jello Shots?
If you cut the jello cube into 18 squares, each jello shot will have 1/2 unit of alcohol.
If you want them to be less strong, you can use water instead of vodka or use 1/4 cup of vodka. You can also use sparkling cider if you want to make these non-alcoholic!
If you want them to be stronger, swap out 1/4 cup of champagne for an additional 1/4 of vodka.
Substitutions and Swaps
Please see the section titled substitutions and swaps above for all the possible substitutions you can make.
Making Different Flavors
Feel free to use different juices to create other flavors! I love using lemon juice, but lime juice, cranberry juice or orange juice would work great too!
Just be sure to avoid pineapple, kiwi, mango, ginger root, papaya, fig, or guava juice. They contain an enzyme (protease) which can prevent gelatin from setting firmly.
You can also adjust the amount of sugar if you want your jello shots to be sweeter or less sweet.
Using Different Molds
In addition to loaf pans, most small silicone molds will work with this recipe so feel free to get creative with the shape of these champagne jello shots!
You could even use a gummy bear mold! The sky's the limit.
Nutrition Information
Yield
18Serving Size
1
Amount Per ServingCalories 46Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 4mgCarbohydrates 4gFiber 0gSugar 4gProtein 1g
For a walk down memory lane, check out the photos below from the first time I made champagne jello shots back in 2015!! Since then I’ve added a bit more vodka to this recipe and omitted the strawberry slices.
