This wikiHow will teach you how make Jello shots.

Edit10 Second Summary

1. Mix enough water and vodka to make 2 cups (475 milliliters).
2. Allow to chill in the fridge.
3. Mix the powdered Jello with 1 cup (240 milliliters) of boiling water.
4. Stir in the chilled alcohol mixture.
5. Pour the mixture into lightly-greased molds.
6. Chill in the fridge for 2 to 4 hours.

EditSteps

EditTraditional Jello Shots

1. Gather your ingredients. To make approximately 32 1-ounce (30 ml) shots, all you'll need is:
   • 1 6-oz. package of Jello (170 grams)
   • Approximately 3 cups of water
   • Approximately 1 cup of chilled alcohol of your choice
2. Mix the water and alcohol to make 2 cups. The proportions will depend on the proof of the alcohol you use. Use the following ratios to ensure that the shots will set:
   • 13 oz. (26 tbsp., 390 ml) of 30 to 50 (~20%) proof alcohol with 3 oz. (6 tbsp., 90 ml) water
   • 10 oz. (20 tbsp., 300 ml) 80 to 100 (~45%) proof alcohol with 6 oz. (12 tbsp., 180 ml) water
   • 6 oz. (12 tbsp., 180 ml) 150 to 200 proof alcohol with 10 oz (20 tbsp., 300 ml) water
3. Put the mixture in the refrigerator to chill. Wait until the mixture is completely chilled before moving onto the next step. This is important because the temperature at which alcohol evaporates (the boiling point) is 78.6 degrees C (173°F). Later you will mix the alcohol with a water that was just boiled at 100 degrees C (212°F). If the alcohol isn't cold, it might exceed its boiling point when mixed, and some of the alcohol will evaporate. This will make your shots less potent.
4. Bring more than 1 cup of water to a boil. You'll need exactly 1 cup of boiling water, so put a little more than that in the pot or kettle since some will evaporate.
5. Measure out 1 cup of boiling water and mix it with the powdered Jello. Stir constantly until the powder is completely dissolved.
6. Stir in the chilled water and alcohol mixture.
7. Spray the inside of the cups with cooking spray so the Jello easily slides out later. Adding small plastic spoons or Popsicle sticks can help, too.
8. Pour the mixture into the cups.
9. Place the shots on a tray in refrigerator (not the freezer). Chill them until they become firm (approximately 2 to 4 hours). Refrigerate until served and make sure to serve them cold.

EditJello Shot Orange Slices

Setting gelatin in orange slices provides a fun and unique presentation. Make sure to scoop the oranges out well so that none of the pith shows up in your shot.

1. Cut oranges in half.
2. Use a spoon to remove the pulp, leaving just the rind of half an orange.
3. Fill the halves with Jello mixture.
4. Refrigerate the filled orange halves overnight. Even though they'll set in a few hours, the extra time chilling helps them firm up even more so that they don't fall apart when you cut them.
5. Cut orange halves into thirds. See How to Make Jello Shots in an Orange for more information.

EditLayered Shots

Layering shots allows you to create different colors as well as different flavor combinations. To create a gradient effect, only chill each layer for 10 minutes before adding the next layer.

1. Get three 3-ounce (85 g) packages of Jello, each of a different color.
2. Make a Jello shot mixture from one package by cutting the recipe given earlier in half.
3. Fill all the cups 1/3 of the way with the first batch of Jello.
4. Allow the Jello to set completely.
5. Repeat the same process for the second color. Pour the second batch into the same set of cups as the first. This will be your second layer of color. Your cups should be 2/3 of the way full now.
6. Allow the two layers of Jello to set completely.
7. Make a third batch and use that to fill all the cups. This will be your third (top) layer of color.
8. Allow the three layers to set completely before serving.

EditGreen Jello Shots

Green is just one color that you can create by adding food coloring. When you use unflavored gelatin, you basically have a blank canvas for any color that you desire.

1. Make normal Jello shots with yellow Jello.
2. Before pouring the Jello into the cups, add green and/or blue food coloring to make the Jello green. You can make multiple batches with varying shades of green if you want!
3. Serve. These are especially great for St. Patrick's Day or Earth Day.

EditMore Potent Jello Shots (Vodka)

These are very strong Jello shots, with 3/4 oz. (22 ml) or 1-1/2 oz. (45 ml) of vodka in each shot, respectively. Eat them responsibly.

1. Start with a 3-ounce (85 g) package of Jello. Lime and orange flavors are ideal, as they will taste similar to vodka-based mixed drinks. Cherry may leave your Jello with a flavor reminiscent of cough syrup. Berry blue and grape are not recommended either.
2. Mix the powder with 1/2 cup of boiling water. Don't skimp on this step—the water needs to be actually boiling to effectively dissolve the powder, and the mixture won't set if you use less than 4 oz.
3. Stir the mixture until the powder is completely dissolved.
4. Add 1-3/4 cup of 80-proof vodka to the mixture. You can actually add up to 2-1/4 cups of 80-proof vodka and the Jello will still set. However, anything more than 1-3/4 cups will cause the gelatin to get soft and slimy, and the liquor will overwhelm all of the other flavors.
5. Pour the mixture into cups. If you used 1-3/4 cups of vodka, you will be able to make eighteen 1-oz. (30 ml) shots, or nine 2-oz. (60 ml) shots.

EditJelobah Jelly Shots

1. Add 1 packet of Jellobah shot mix to 200ml of water. Mix till dissolved.
2. Add 200ml of your favourite alcohol or 100ml of alcohol and 100ml of your mixer.
3. Pour into shot glasses.
4. Wait 5 to 10 minutes.
5. Bam! Instant jello shot. No refrigeration required. Serve.

EditThemed Jello Shots

1. Make Classic Cocktail Jello Shots. This is a great way to put a new spin on your favorite drink!
2. Make Festive Jello Shots. If you're planning on having a holiday party, whip up a couple holiday-themed shots to set the mood.
3. Make No Bake Dessert Jello Shots. Sometimes it's hard to find the time to bake an entire cake or batch of cookies. Keep the taste but ditch the baking by creating jello shots inspired by your favorite dessert!
4. Make Game Day Jello Shots. These jello shots will put a spirited twist on the traditional beer during game day.
5. Make Fruity Jello Shots. These shots, which can be fruity only in taste or may contain actual pieces of fruit, are an awesome refreshment on any hot summer day.

EditVideo

EditTips

• To make firm shots, add a packet of unflavored gelatin to the mix before adding the boiling water. Plain gelatin helps to make the shots firm, which helps when you are using Jello molds.
• You can use shot glasses, individual shot-size (1 oz. to 3 oz.) plastic cups or accordion-like squeezable cups manufactured specifically for Jello shots to make these treats. Although shot glasses look prettier and allow you to see the vibrant colors of the Jello, paper cups allow for easier Jello shot consumption as they can be turned inside out. Otherwise, you might need to bring some dessertspoons to the party, too.

EditWarnings

• Make sure the kids don't mistake this for ordinary Jello.
• Even though Jello shots taste like candy, they each contain as much or more alcohol than a beer, wine or alcohol shot. Warn your guests, wait a few minutes between shots and count your drinks to avoid overindulgence.
• Jello is not a vegetarian dessert. Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs and some intestines of animals. If any of your guests are vegetarian or vegan, consider vegan jelly mixes rather than gelatin. Most supermarkets will stock these.
• Kids can get very sick if they eat the ones involving beer, and they may get drunk.

EditRelated wikiHows

• Make Jello Bears
• Make Rainbow Soda
• Make Fruit 'N' Juice Twist
• Make a French 75 Jello Shot
• Make Key Lime Pie Pudding Shots
• Make Orange Creamsicle Pudding Shots
• Make Watermelon Jello Shots
• Make Cherry Jello Shots

EditSources and Citations

• http://www.greatpartyrecipes.com/how-to-make-jello-shots.html
• Palm, Michelle. The Jelly Shot Test Kitchen. Running Press, 2011.