Vegan Champagne "Jell-O" Shots for New Year's Eve

A few weeks ago, I shared a Chocolate "Jell-O" Shot with Espresso Bourbon recipe, and now I'm lightening it up for New Year's Eve.

As I said in that post, it's difficult to not join in with others as they make fun (but not vegetarian-friendly) Jell-O shots for parties and special occasions.  These agar substitutes taste similar to the real thing and you can decorate them with fun sprinkles and other things.

For this recipe, I used a rose champagne.  That's just a personal preference.  (Make sure your champagne's vegan by checking with Barnivore!) To enhance the color, I added some hibiscus tea, but you can use some cranberry juice.  If you go with a traditional champagne, you can always use white grape juice or something else light colored.  It's up to you!

I bought these cute little shot glasses from a party store; this recipe makes about 4-5 shots.  To make the recipe go farther, you can use those little plastic containers that people use for tailgating.  You wouldn't have to worry about making them look pretty - you could just hand them out since they're in travel containers!

Adapted from Chocolate Covered Katie

scant 1 1/2 T. agar agar
1 c. champagne
1/3 c. organic cane sugar
pinch of sea salt
1/4 c. cranberry juice (or other liquid)

In a small saucepan, combine the champagne and agar agar flakes.  Stir to combine and let them sit for 10 minutes or so.

Turn the heat on to medium and bring the mixture to a boil.  Make sure the flakes are dissolved.  At this point, add the sugar, salt, and juice.

Stir to combine.  After a minute or two, the mixture should be thickened.  Remove it from the heat.

Pour the mixture into your shot glasses.  Allow them to set for a few hours.  To get my cute picture, I used a toothpick to loosen the shot, rolled it in vanilla sugar, and placed three sugar pearls on top.  Very Gatsby-esque, if I do say so myself.

Enjoy the sparkle of these copycat "Jell-O" shots!  Your family and friends will enjoy them this holiday season!


This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here