Description

These Peppermint Cocoa Jello Shots are a festive, boozy treat combining rich chocolate flavor with refreshing peppermint. Made with evaporated milk, cocoa powder, and a blend of chocolate and peppermint liqueurs, they set into smooth, creamy shots topped with chocolate chips, whipped cream, and crushed candy canes for holiday flair. Perfect for parties and celebrations!

Ingredients

Scale

Gelatin Mixture

2 envelopes unflavored gelatin powder
Water (quantity not specified, estimated 1/2 cup)

Cocoa Mixture

1 ½ cups evaporated milk (from a 12 oz can)
3 Tbsp sugar
2 Tbsp cocoa powder

Flavorings & Toppings

¼ tsp vanilla extract
¼ cup Godiva chocolate liqueur
¼ cup Smirnoff Peppermint Twist
Mini chocolate chips (for garnish)
Whipped cream (for garnish)
Crushed candy canes (for garnish)
Candy cane sticks (for garnish)

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Instructions

Bloom Gelatin: In a medium bowl, combine the water and unflavored gelatin powder. Stir well and set aside for 5 minutes until the mixture thickens.
Heat Cocoa Mixture: In a medium saucepan, mix evaporated milk, sugar, and cocoa powder. Place over medium-low heat and cook, stirring occasionally, until the mixture begins to simmer gently.
Combine Gelatin & Cocoa: Pour the hot cocoa mixture into the gelatin mixture, stirring constantly until the gelatin dissolves completely and the mixture is smooth with no lumps.
Add Flavorings: Stir in the Godiva chocolate liqueur, Smirnoff Peppermint Twist, and vanilla extract until fully combined.
Pour Into Shot Cups: Carefully pour the mixture into 2-ounce plastic shot cups, filling each to the top.
Chill to Set: Refrigerate the shots for at least 2 hours, or until fully set and firm.
Garnish and Serve: Once set, sprinkle mini chocolate chips on top of each shot, add a dollop of whipped cream, sprinkle with crushed candy canes, and insert a candy cane stick for decoration and extra peppermint flavor.

Notes

The exact amount of water to bloom the gelatin is not specified; ½ cup is a good estimate for proper gelatin activation.
Be sure to stir the cocoa mixture carefully so it does not boil over or scorch on the pan bottom.
Use plastic 2-ounce shot cups for easy serving and portion control.
These jello shots should be kept refrigerated and served cold for best texture and flavor.
Feel free to substitute other peppermint or chocolate liqueurs according to your taste.