Making Rum Eggnog Jello Shots
Separate your eggs. Crack each egg over a bowl. Then, carefully pass the egg yolk back and forth between either shell, letting the white run into the bowl. When you're done, set the yolks aside in a separate bowl.
Whisk your egg whites. Use a stand mixer if you have one. Place the eggs in the mixer and mix them on low speed for about 30 seconds or until they're frothy. Once the eggs are frothy, turn the mixer up to high speed. Continue to mix your egg whites for 90 seconds. If you don't have a stand mixer, you can use an electric hand mixer instead.
Add half your your sugar at medium speed. Add 1 and 1/4 cup (300 mL) to the mixture. Keep the mixer on to beat in the sugar for about 30 seconds. Then, use a spatula to scrape egg whites off the side of the bowl and mix everything for a few more seconds if necessary. When done, remove the bowl from the mixer and set it aside for now.
Beat the egg yolks and remaining sugar. Add the egg yolks and remaining sugar (1 and 1/4 cup/300 mL) to a new bowl. Beat the mixture at medium high speed for about two minutes. The mixture should have a pale yellow color and ribbon-like texture when done.
Add your milk and cream to the egg yolk mixture. With the mixer still running, add your milk and cream. Switch the speed to low and keep the mixer on until all the ingredients are evenly combined.
Mix the gelatin with half the yolk mixture. Turn off the mixer and pour roughly half the yolk mixture into a separate bowl. Sprinkle the gelatin over the top of the mixture. Set the bowl aside for five minutes so the gelatin is absorbed, meaning you will not see the gelatin on the top of the bowl.
Add the rum to the remaining yolk mixture. Return the other half of the yolk mixture to the mixing bowl and place it in the stand mixer. Pour your rum into the yolk mixture and mix on low speed for 30 seconds.
Heat the yolk mixture. Transfer the gelatin and egg yolk mixture to a saucepan. Cook it over low heat, whisking constantly, until the gelatin is dissolved. Let it cool for two minutes once the gelatin is dissolved.
Combine all the ingredients. Add your egg yolk and gelatin mixture to your egg yolk and rum mixture. Mix everything together at low speed until you have a smooth, even mixture. Then, turn the mixer off. Add your nutmeg and stir with a spoon until it's fully incorporated.
Make your shots. Transfer your egg yolk mixture into a container with a spout. Fill each of your shot glasses just below the brim with the mixture. Refrigerate the shots for eight hours so they set. To remove the shots, run a knife between the shots and the glass. When you turn the glass upside down, the shots should slide out.
Making Amaretto Eggnog Jello Shots
Combine the eggnog and gelatin. Add your eggnog to a saucepan. Sprinkle the gelatin on top of the eggnog. Let it soak for one to two minutes or until the mixture looks slightly like applesauce.
Heat the eggnog/gelatin mixture. Place the eggnog mixture on the stove top. Heat over medium heat while stirring continuously. Heat the mixture until the gelatin dissolves. When dissolved, you will not longer be able to see the gelatin powder.
Add the alcohol. Remove your mixture from the heat. Pour in the alcohol and mix it into the eggnog mixture.
Fill your shot glasses. Pour your mixture into a container with a spout, like a glass or plastic measuring cup. Fill each shot glass just under the brim with the mixture.
Refrigerate your shots overnight. Place the shots on a baking tray or something similar. Set them in the refrigerator overnight so they can set. To remove the shots once they're set, slide a knife between the edge of the shots and the glass. Turn the glasses upside down and the shots should slide out.
Top with whipped cream and nutmeg. Once the shots are set, top them with a dollop of whipped cream. Then, sprinkle some nutmeg over the whipped cream.
Making Brandy Eggnog Jello Shots
Combine the gelatin and eggnog. Pour the eggnog into a saucepan. Sprinkle the gelatin over the eggnog. Let it sit for two minutes.
Heat the eggnog on the stove top. Place your eggnog on the stove top at medium heat. Heat the eggnog, stirring constantly, until the gelatin is absorbed. You will no longer be able to see the gelatin powder once it's absorbed.
Mix in your brandy. Remove your eggnog mixture from the stove. Pour your brandy into the eggnog mixture. Stir with a spoon until the ingredients are evenly mixed.
Fill your shot glasses. Transfer your eggnog mixture into a container with a spout. Fill each shot glass just to the brim with the mixture.
Refrigerate your shots overnight. Place your shot glasses on a baking tray or something similar. Place them in the fridge overnight to set. To remove your shots once they're set, run a knife between the side of the glass and the shot. Turn the glass upside down. The shot should slide out.
Garnish your shots to serve. Top your shots with a dollop of whipped cream and then sprinkle some nutmeg over the whipped cream. If you want, you can also add a small cinnamon stick to the shot.
Finished.
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