Your favorite brunch cocktail turned dessert! Bubbly champagne and fresh orange juice combine with the old college favorite, jello shots, for a classy 21+ party snack. Check out all my other champagne-centered recipes that are perfect for New Year’s Eve!
It’s New Year’s Eve – the time for reflection, resolutions, and drinking your face off to celebrate another year gone by. What, just me? Well, anyway… I plan on ringing in the new year with these Mimosa Jello Shots. Let’s take the old college classic jello shots and make them classy, shall we?
Ingredients for mimosa jello shots
I’m going to keep this post short and sweet – just like this recipe! You only need five ingredients (a couple are optional) to produce these treats, and they’re sure to be a hit:
Bottom layer:
- 1 cup fresh squeezed orange juice, no pulp
- 1 teaspoon sugar
- 2 envelopes unflavored Knox gelatin
- 1 cup champagne
- 1 teaspoon triple sec
Top layer:
- 1 cup champagne, divided
- 1 envelope unflavored Knox gelatin
- 1 tablespoon sugar
- Gold sprinkles, garnish
Why? Because they taste EXACTLY like mimosas. I’m not messing with you, they really do. I’ve made them layered with an orange base and a clear top, which is technically the opposite order that you want to layer a mimosa so it kind of bothers my OCD.
But that’s okay, because a few of these will make me forget that I cared about the order!
Okay, that’s an exaggeration since there’s 2 cups of champagne in the entire recipe… but you catch my drift.
The layering is very subtle, but I wanted it to be. Frankly you could do without the top layer altogether to make your life easier if you’re pressed for time, but I enjoy the understated aesthetics of it.
So, feel free to eliminate the top layer if you want, but topping them with gold sprinkles is a MUST. It’s also a must to do it just before serving, because as you can see in the pictures they’ll start to melt into the jello a bit.
They don’t taste any less delicious – they just won’t be as pretty.
Besides consuming (probably too many of) these bad boys, the boyfriend and I will be making extravagant tacos, mexican street corn and margaritas while we do a puzzle. I know – we are wild and crazy. Completely out of control.
I hope that you have a wonderful New Year’s Eve, no matter where you are and what you’re doing! Just don’t eat a bunch of these and drive – instead, eat a bunch of these and then find the nearest cute dog and have a snuggle party until morning.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Mimosa Jello Shots
Recommended Equipment
Ingredients
Bottom layer:
- 1 cup fresh squeezed orange juice, no pulp
- 1 teaspoon sugar
- 2 envelopes unflavored Knox gelatin
- 1 cup champagne
- 1 teaspoon triple sec
Top layer:
- 1 cup champagne, divided
- 1 tablespoon sugar
- 1 envelope unflavored Knox gelatin
- Gold sprinkles, garnish
Instructions
Bottom layer:
- Line an 8×8 pan with plastic wrap and set aside.
- In a small saucepan, combine orange juice and sugar. Sprinkle the gelatin on top and let sit for 2-3 minutes to let the gelatin soak.1 cup fresh squeezed orange juice | 1 teaspoon sugar | 2 envelopes unflavored Knox gelatin
- Over low heat, stir occasionally until gelatin has dissolved (about 3-4 minutes). Don’t let it boil!
- Remove from heat and stir in the champagne and triple sec. Don’t worry about the foam, it will dissipate shortly.1 cup champagne | 1 teaspoon triple sec
- Pour into prepared pan and place in fridge to set for 1 hour.
Top layer:
- In a small saucepan, combine ½ cup champagne and sugar. Sprinkle the gelatin on top and let sit for 2-3 minutes to let the gelatin soak.1 cup champagne | 1 envelope unflavored Knox gelatin | 1 tablespoon sugar
- Over low heat, stir occasionally until gelatin has dissolved (about 3-4 minutes). Don’t let it boil!
- Remove from heat and stir in the rest of the champagne. Let sit for 5 minutes.1 cup champagne
- Pour on top of the other layer that you prepared and place back in the fridge for at least 3 hours to fully set.
- When ready to serve, lift out of the pan and cut into as many cubes as you’d like.
- Top with gold sprinkles just before serving. Enjoy!Gold sprinkles
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