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.
Instead I am all about apple cider. I love it in any form, freshly pressed, warm and spiced, made into caramels or mixed with booze. When the leaves start to turn, you can bet my fridge is full of cider — it’s as much of a guarantee as death and taxes.
And while I tend to mostly enjoy it straight up and ice cold, I’m more than willing to experiment with it. So when my co-workers decided to have a staff pumpkin carving party yesterday, I had the perfect sweet treat in mind to contribute, this apple cider cream pie.