Give Eggnog a Playful Update By Turning It Into Jello Shots

Why It Works

Whipping egg whites into a meringue makes for an extra-light and frothy eggnog.
Beating the yolks until they’re ribbony ensures that they can be easily folded into the whipped whites, resulting in a smoother eggnog for the jello shots.
Blooming the gelatin hydrates it and ensures that the jello shots set properly.

As a child, I never saw anyone drink eggnog. My parents and grandparents never served it. My friends’ homes were all nog-free, too, as far as I could tell. It became something of a bogeyman to me, something gross that sleazy uncles in books drank to keep warm.

As an adult, though, I’ve become an eggnog lover. To me, the good stuff tastes like rich spiced milk. It’s custardy, but not eggy, delicious with rum or brandy or both. Still, I feel like it’s fusty with tradition. The same old drink, year after year after year. Eggnog needs a change. A way to get your party guests excited again.

Making eggnog into jello shots gives the old-school drink some fun new clothes. These yuletide bites are still rich, spiced, and alcoholic, but they’re a bit more entertaining than the old punch cup.

Serious Eats / Elana Lepkowski

You’ll start by making a traditional eggnog. We like to use a stand mixer for perfectly blended results. And, while the classic eggnog recipe works beautifully, you can also get creative with your flavors: You’ve got plenty of options.

Don’t have time to make the eggnog from scratch? That’s fine, too. Store-bought eggnog works just as well, and the shot-making method is pretty much the same.

Working with powdered gelatin may seem a little intimidating, but it’s easy, I promise. You’ll separate a portion of your eggnog and warm it gently, sprinkling the gelatin on top to bloom and then mixing it in so it can get completely hydrated by the warm liquid. You’ll then mix it back into the rest of the eggnog and top it with nutmeg.

Serious Eats / Elana Lepkowski

While just about any container can be used to form the jello shots, silicone molds are a dream to work with. They’re wonderfully flexible, allowing you to pop out your jello shots without causing cracks.

In a pinch, though, you could also make these in paper cups or mini muffin wrappers. Or, if you’d like to offer your guests a bit more of a wallop, you can double the size and serve your eggnog jello shots in cups, to be spooned and savored.

December 2015

Give Eggnog a Playful Update By Turning It Into Jello Shots

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2 large eggs, separated (see note)
2 1/2 tablespoons (38g) granulated sugar, divided
3/4 cup (180ml) whole milk
1/2 cup (120ml) heavy cream
2 packets unflavored powdered gelatin (1/2 ounce; 14g)
1/2 cup (120ml) dark rum, such as Gosling’s, or spiced rum, such as Malahat Spiced Rum
1/4 teaspoon nutmeg

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until white and foamy, about 90 seconds. Reduce speed to medium. With the mixer running, add half (14g) for sugar gradually, and beat until incorporated, about 30 seconds. Scrape whites into a large bowl; do not wash stand mixer bowl.
In the same stand mixer bowl, beat egg yolks and remaining 14g sugar on medium-high speed until thick and pale yellow, stopping to scrape down sides of the bowl as needed, about 2 minutes. Add milk and cream and mix at low speed to combine.
Pour half of the yolk mixture into a small saucepan and sprinkle gelatin over the surface. Let stand 5 minutes. Meanwhile, add rum to remaining yolk mixture in stand mixer bowl and mix at low speed for 30 seconds to combine. Set saucepan over low heat and bring to just below a simmer, whisking constantly, until gelatin is fully dissolved; do not let boil. Remove from heat and let stand until cooled slightly, about 2 minutes.
With stand mixer running at low speed, slowly pour gelatin mixture into the yolk-rum mixture. Gently whisk in egg whites until smooth.
Using a fine-mesh sieve, strain mixture into a large measuring cup with a spout. Sprinkle in nutmeg and stir gently to combine. Carefully fill your molds with the eggnog and refrigerate until set, about 8 hours. (See notes.)
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.

Special Equipment

Small saucepan, stand mixer, large measuring cup with spout, molds for jello shots (we recommend semi-spherical silicone molds, see note)

Notes

If you want to use store-bought eggnog or any of our flavored variations—like butterscotch, maple bourbon, double nut, or nutella eggnog—start with 12 ounces of your chosen eggnog. 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. Proceed with instructions in Step 5.

While just about any container can be used for making the jello shots, silicone molds are your best bet. These provide the right amount of flexibility to help you pop out your jello shots without cracking them.