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Gold Medal Jelly Shots

Apple Juice and Goldschlager Cinnamon Schnapps spice up this jelly shot.

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Prep Time: 10 minutes

Total Time: 4 hours 10 minutes

Servings: 10 jelly shots

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Ingredients

1In a medium bowl add Goldschlager and sprinkle the gelatin over the schnapps to let bloom. Let stand for 5 minutes.
2In a small saucepan, heat the cup of apple juice until it is boiling.
3Remove from heat and add boiling apple juice to bowl with gelatin and schnapps.
4Whisk until the gelatin is fully dissolved.
5Let mixture come to room temperature. Then place in fridge for 10 minutes.
6You want it to set up just a little so that the gold flakes will stay afloat better in the shots and not just sink to the bottom which will happen if you pour them while hot/warm.
7Pour into molds or cups depending on what you are using. If using ramekins you will need to spray with baking spray or grease with butter to help them come out better.
8Keep in fridge covered for 4 hours. If using ramekins you will need to run a sharp knife along the edge to help loosen the sides.