When you spend an unhealthy portion of your life trolling the Internet and losing your mind over the culinary genius of food bloggers—and fellow average joes—everywhere, you tend to have a litany of recipes flagged "NEED TO HAPPEN."
Sometimes, you stumble across two ideas that are destined to become a mash-up, like this big batch Jell-o shot—and these Fireball shots.
Fireball, the cinnamon-infused whisky, made so much sense as a Jell-o shot—it spices up any flavor of Jell-o, though we particularly enjoy it with cherry, strawberry or cranberry, for a sangria-esque taste.
This big batch shot spares you from hunting down plastic shot glasses and pouring out dozens of tiny cups. Plus, you must see the look on people's faces when you pull out that relic of the 1950s—a jiggling Jell-o ring—then inform them that this isn't some retro dessert salad, it's a shot, shot, shot, shot, sh-shot!
Though the typical Jell-o recipe calls for one cup boiling water to one cup cold water, we found the Jell-o sets much faster (and is easier to flip out of the mold), when you use a half-cup cooled liquids—half-Fireball, half-water—for every one cup of boiling water.
In this case, we used four packets of cherry Jell-o mix, which meant dissolving the Jell-o in four cups of boiling water and stirring in two cups of cold liquids. We chose to make that one cup of Fireball and one cup of water, for a smooth treat that doesn't burn your esophagus afterward, but you could skip the cold water entirely and go for two cups of Fireball; just caution people to snack responsibly, because it will be intense.
You don't have to be limited to a Bundt pan; we also tried a trifle dish, for a big batch Jell-o shot that actually looks like a massively oversized shot, and it worked just as well. The key is spraying whatever vessel you use with nonstick spray before adding the Jell-o mix.
Then, to pop out the Jell-o, fill a large bowl—or your sink—with hot water. Dip the Bundt pan into the water, letting it sit there a minute or two. Don't submerge the whole thing, though. The warm water helps the Jell-o release from the sides of the pan, so you can just slip it out onto a plate and serve.
Get the recipe on Delish.
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