I made these sky-blue Jack Frost Jello Shots with two rums and tropical flair so they read like the most tempting Winter Jello Shots you’ll see this season.

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I’m obsessed with these Jack Frost Jello Shots. I love the way that electric blue catches the light and makes people grin before they even taste it.

I adore how the tropical coconut rum (like Malibu or whatever you got) sneaks in, all sweet and island-y, while the chill vibe screams Xmas Jello Shots not syrupy xmas nonsense. And yes, blue raspberry gelatin, yes the bright kinda electric blue stuff, makes them look unreal.

They’re playful, punchy, and weirdly classy in a plastic cup. I want to hoard them at every Winter Jello Shots.

Pure party chaos, in a cup.

Ingredients

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Blue raspberry gelatin: bright neon color, candy-sweet, instantly nostalgic and party-ready.
Plus boiling water: melts the powder fast, makes everything smooth and lump-free.
Coconut rum: adds creamy tropical sweetness, softens the booze edge, kinda beachy.
Basically white rum: gives a clean boozy kick, keeps it from tasting too sweet.
Plus cold water: cools the mix so it firms up, makes shots set right.

Ingredient Quantities

1 (3 oz) package blue raspberry gelatin, yes the bright kinda electric blue stuff

1 cup boiling water, gotta dissolve it all

1/4 cup coconut rum (like Malibu or whatever you got)

1/4 cup light white rum

1/2 cup cold water to bring it down so it sets

How to Make this

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1. Empty the 3 oz blue raspberry gelatin into a heatproof bowl.

2. Pour 1 cup boiling water over the powder and stir vigorously until all the crystals are completely dissolved, about 1 to 2 minutes.

3. Let the gelatin cool for a minute or two so it stops steaming, you don’t want to cook off the alcohol.

4. Stir in 1/4 cup coconut rum and 1/4 cup light white rum until evenly mixed. If it looks a little foamy, that’s fine.

5. Add 1/2 cup cold water and stir to combine, this brings the temperature down so it can set properly.

6. Taste a tiny drop to check balance, if it feels too boozy add a tablespoon or two of cold water.

7. Pour the mixture into small shot cups or a tray, leave a little headspace if you want to pop them out later.

8. Refrigerate uncovered for at least 2 hours, but 3 to 4 hours is better so they firm up fully.

9. Serve chilled. If you used a tray, run the bottom of it under warm water for a couple seconds to loosen before popping them out.

Equipment Needed

1. Heatproof mixing bowl (glass or metal)
2. Kettle or saucepan to boil 1 cup water
3. 1 cup and 1/4 cup measuring cups plus a 1/2 cup or a set of nested cups
4. Measuring spoons for small adjustments
5. Whisk or fork to stir vigorously
6. Rubber spatula or spoon to scrape the bowl
7. Small shot cups or silicone mold or shallow tray for setting
8. Refrigerator and a kitchen timer or phone to time the 2 to 4 hours

FAQ

Q: How many shots does this recipe make? A: About 10 to 12 standard 1.5 oz shots, depending on the cups or molds you use.

Q: How long do they need to chill before they set? A: Give them 2 to 4 hours in the fridge. If your fridge is super cold they might set faster, but 3 hours is a good rule of thumb.

Q: Can I make a non alcoholic version? A: Yep. Swap the rums for 1/2 cup cold water or a non alcoholic rum alternative and follow the same steps. Flavor will be sweeter and less boozy, but still fun.

Q: Can I use different alcohol or more alcohol? A: You can swap in other light rums or flavored vodkas, but adding more alcohol than the recipe calls for can stop the jello from setting properly. If you want stronger shots, reduce the cold water a bit but don’t exceed about 25 to 30% of total liquid as booze or it may not gel.

Q: Best way to serve and remove from cups or molds? A: For plastic shot cups just chill and serve straight from the cup. For silicone molds, dip the bottom quickly in warm water for 1 to 3 seconds to loosen then pop them out. Don’t soak them or they’ll melt the edges.

Q: How long can I store them and how should I keep them? A: Keep covered in the fridge and eat within 4 to 5 days for best texture and flavor. They’ll get rubbery after too long.

Jack Frost Jello Shots Recipe Substitutions and Variations

Blue raspberry gelatin: swap for blue Curacao-flavored gelatin if you can find it, or use plain unflavored gelatin with a few drops of blue food coloring and a teaspoon of raspberry extract so it still tastes right.
1/4 cup coconut rum: use regular white rum plus 1/2 teaspoon coconut extract, or try a cream of coconut liqueur (like Malibu or Coco Lopez) for a sweeter, coconut-forward shot.
1/4 cup light white rum: replace with vodka for a cleaner neutral boozy hit, or use silver tequila if you want a sharper edge.
1/2 cup cold water: substitute with 1/2 cup chilled pineapple or lemon-lime soda for extra flavor and fizz, or use chilled coconut water to boost the tropical vibe without adding too much sweetness.

Pro Tips

1. Dissolve the crystals completely, keep stirring for the full 1 to 2 minutes. Tiny undissolved bits will make the texture grainy and weird, so don’t skimp on that step.

2. Let it cool until it’s just warm, not steaming. If it’s too hot you’ll evaporate booze and the flavor will be off. Also if you pour very hot liquid into plastic shot cups they can warp, so glass or silicone molds are safer.

3. If you want firmer jello shots, chill 3 to 4 hours and use less cold water by a tablespoon or two. If they end up too stiff add a splash more water next time. Taste a tiny drop before molding so you can balance the booziness.

4. For easy unmolding, lightly grease the mold with a neutral oil or line a tray with plastic wrap. If you’re using a tray, run the bottom under warm tap water for just a second to loosen them before popping out. Refrigerate leftovers and eat within 48 hours for best texture.

Jack Frost Jello Shots Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made these sky-blue Jack Frost Jello Shots with two rums and tropical flair so they read like the most tempting Winter Jello Shots you’ll see this season.

Servings

servings

Calories

103

kcal

Equipment: 1. Heatproof mixing bowl (glass or metal)
2. Kettle or saucepan to boil 1 cup water
3. 1 cup and 1/4 cup measuring cups plus a 1/2 cup or a set of nested cups
4. Measuring spoons for small adjustments
5. Whisk or fork to stir vigorously
6. Rubber spatula or spoon to scrape the bowl
7. Small shot cups or silicone mold or shallow tray for setting
8. Refrigerator and a kitchen timer or phone to time the 2 to 4 hours

Ingredients

1 (3 oz) package blue raspberry gelatin, yes the bright kinda electric blue stuff
1 cup boiling water, gotta dissolve it all
1/4 cup coconut rum (like Malibu or whatever you got)
1/4 cup light white rum
1/2 cup cold water to bring it down so it sets

Directions

Empty the 3 oz blue raspberry gelatin into a heatproof bowl.
Pour 1 cup boiling water over the powder and stir vigorously until all the crystals are completely dissolved, about 1 to 2 minutes.
Let the gelatin cool for a minute or two so it stops steaming, you don't want to cook off the alcohol.
Stir in 1/4 cup coconut rum and 1/4 cup light white rum until evenly mixed. If it looks a little foamy, that's fine.
Add 1/2 cup cold water and stir to combine, this brings the temperature down so it can set properly.
Taste a tiny drop to check balance, if it feels too boozy add a tablespoon or two of cold water.
Pour the mixture into small shot cups or a tray, leave a little headspace if you want to pop them out later.
Refrigerate uncovered for at least 2 hours, but 3 to 4 hours is better so they firm up fully.
Serve chilled. If you used a tray, run the bottom of it under warm water for a couple seconds to loosen before popping them out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.