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C-Day Jello Shots

Everything is better with a home made jello...especially when booze is involved

Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 12 Shots
Author Monica C

Ingredients

Red Portion

  • 4 tbsp Rye
  • 1/3 cup Raspberries muddled with a bit of water
  • 1/2 cup Granulated White Sugar
  • 2 tbsp Lemon Juice Fresh
  • 2 tbsp Unflavoured Gelatin

White Portion

  • 1/3 cup Sweetened Condensed Milk
  • 1/3 cup Milk 2%
  • 1 tbsp Unflavoured Gelatin
  • 1/4 tbsp Vanilla Extract

Instructions

Red Portion

  1. In a small saucer combine sugar, lemon juice, and raspberry water from the "Red Portion" ingredient list

  2. Distribute the gelatin on top of mixture and let it sit for 10 minutes before putting it on the stove (it will slightly thicken)

  3. Bring the saucer to a boil, making sure that the gelatin is well incorporated, remove from heat and mix in the rye

  4. Pour half of the recipe into 12 shot glass. Leave the other half for the third layer.

  5. Place in fridge for 1 hour, leaving the other half at room temperature

White Portion

  1. In another small saucer combine the condensed milk, 2% milk and vanilla

  2. Distribute the gelatin on top of the mixture and let it sit for 10 minutes before putting it on the stove (it will slightly thicken)

  3. Bring the saucer to a boil, making sure that the gelatin is well incorporated, remove from heat

  4. Take the shots from the fridge and pour the white portion on top of the cooled red shots

  5. Let this sit in the fridge for another hour before layering the remaining red portioned jello to complete the Canadian Flag

Recipe Notes

To get the jello easily removed from its container, make sure to lightly oil the inside of the surface before pouring the product in.