My kind of Halloween treat: Boozy Cider Shooters

Being able to make a kick ass Jello shot seems a little…immature, perhaps, and yet I cannot (and will not!) stop finding boozy gelatin fun.

The last time I experimented with it was when I made these boozy watermelon shots for a few of my co-workers back in July. So it seemed fitting that for our staff Halloween party I make something more seasonally appropriate — and what’s more autumn than apples? (If you read this blog, you know the answer is nothing. Absolutely nothing.)

These little jelly jigglers were even more popular than the apple cider cream pie that I baked for the party — and they were ten times easier to make (hooray!). No burnt pie crusts or temperamental pie pans to deal with.

I started with some good old fashioned fresh-pressed apple cider (non-alcoholic stuff though hard cider might work fine too). I used some mulling spices to amp up the fall flavor and then added a whole bunch of booze.

Once they were set I topped them with a small dollop of cinnamon whipped cream and a drizzle of cajeta (a goat cheese caramel from the Portland Creamery that is crazy good).

They were gone in a blink of an eye!

 The BEST Mulled Apple Cider Jello Shots

Makes 12 two-ounce portions

• 1.5 cups apple cider
• 1 package of unflavored gelatin (.25 oz)
• 1 tsp. mulling spices (or a couple cloves, a cinnamon stick, etc)
• a scant 1/2 cup Laird’s Applejack (or other apple brandy or even a sweeter liquor like vanilla vodka would probably work just fine)
• 2-3 TBS cinnamon vodka, Fireball, Goldschlager or other cinnamon-y liquor (I used Pinnacle’s Cinnabon Vodka. Don’t judge me — it was free!)

Method:

Start by mulling the cider (this can be done a few days in advance). Heat cider with spices, simmer for about 15-20 minutes. Strain spices and chill cider.

Put 3/4 cup cold cider in a small pot and sprinkle gelatin over it. Allow to bloom, about 5 minutes. Heat over low heat, stirring, just until gelatin dissolves.

Pour warmed cider into a bowl, add rest of cold cider (3/4 cup) and alcohol.

Pour into portion cups or shot glasses. Chill overnight.

Optional: Serve with a small dollop of whipped cream, a sprinkle of cinnamon and a drizzle of caramel.