MAKE SIMPLE SYRUP: In a medium saucepan, over medium heat, combine water, sugar, cranberries, ⅓ of the ginger, 2 cinnamon sticks and allspice. Stir and bring the mixture to a boil. Then simmer on low heat for about 5-7 minutes.

WHAT ARE JELLO SHOTS?

Jello shots are little colorful jello cups that are prepared with a mixture of water and alcohol, such as vodka, white rum or tequila, for example. Jello shots are generally fruit flavored and often inspired by popular cocktails. Their bright, happy colors and sweet flavor make them the perfect boozy party treats.

WHAT TO MAKE NEXT: If you love delicious and nutritious treats then you’ll love these colorful Candy Corn Popsicles.

INSTRUCTIONS

This section shows how to make yellow and orange layered jello shots, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE YELLOW JELLO: Firstly, bring water to a boil, then add 1 cup of boiling water to the yellow jello powder and stir until smooth. Add cold water and vanilla vodka to the jello and stir. Afterwards fill the jello mixture into 2-ounce shot cups, set out on a tray for easy transfer to the fridge. (about ⅓ full). The recipe will make about 30 jello shots. Refrigerate for at least 1 hour, until set.

PREPARE ORANGE JELLO: This time, add 1 cup of boiling water to the orange jello powder and stir until smooth. Add cold water and vanilla vodka to the jello and stir. Afterwards let the jello mixture cool to room temperature before pouring onto the yellow layer. Shot glasses should be about ⅔ full. Refrigerate for another hour, until set.

PREPARE WHITE LAYER: Firstly, whisk both envelopes of unflavored gelatin into 1 cup of boiling water, until fully dissolved. Then add the sweetened condensed milk and let mixture cool to room temperature. Afterward, pour the white jello mixture on top of the orange layer to finish the shots.

CHILL AND DECORATE: Transfer the jello cups to the fridge and let set for at least 1-2 hours. Right before serving, add a candy corn for decoration. Serve.

WHAT TO MAKE NEXT: If you love the fruity and creamy combination of pineapple and vanilla in a jello shot then you’ll love Stef’s Dole Whip Jello Shots.

HOW TO MAKE AHEAD

Jello shots are a great party treat to make ahead of time. They last for up to 3 days in the refrigerator. Cover them and only decorate them right before serving.

How To Store

Refrigerate: Store jello shots covered and undecorated in the fridge until ready to use. They will last for up to 3 days in the refrigerator.

MORE FALL RECIPES

If you are looking for more fall themed recipes for a Halloween party, then you have to try our Candy Corn Sugar Cookies, Pumpkin Bar Recipe, or Andrea’s Halloween brownies.

MORE JELLO SHOT RECIPES

Nothing creates more instant party fun than a colorful tray of delicious and boozy jello shots. We love serving Tequila Sunrise, Orange Creamsicle, Piña Colada and Peach Jello Shots.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about making halloween jello shots.

POSSIBLE VARIATIONS

• RUM – Instead of vodka, try using white rum for this cocktail, or if you are feeling adventurous even dark rum or tequila.

• GINGER ALE – In case you ran out of Lemon Lime soda, you can try using ginger ale instead.

• CITRUS KICK– If you are a big fan of citrus flavors, you can also add ½-1 ounce of freshly squeezed lemon or lime juice to a Dirty Shirley drink.

DIRTY SHIRLEY DRINK INGREDIENTS

You may have all of these adult Shirley Temple drink ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Jump to Recipe

• Lemon Lime Soda: We used regular Sprite for our cocktail. You can also substitute low-calorie varieties, or other brands like 7up, Sierra Mist, or maybe even Mountain Dew in a pinch.
• Vodka: We used Smirnoff brand vodka, but you can substitute your favorite brand of vodka.
• Grenadine Syrup

RELATED RECIPES

While we love a Shirley Temple with alcohol we also love some of these other recipes and think you will as well.

• BLACKBERRY COCKTAIL – This yummy blackberry gin spritzer can be made with or without alcohol.

• RED WINE SANGRIA – This flavorful red wine sangria pairs well with marinara sauce or other bold flavored dishes.

• JOLLY RANCHER COCKTAIL – If you enjoy jolly rancher candy you will love this cocktail. Vodka infused with your favorite jolly rancher flavor is mixed with lemon lime soda.

FREQUENTLY ASKED QUESTIONS

POSSIBLE VARIATIONS

CHOCOLATE RUM TRUFFLES INGREDIENTS

This section explains how to choose the best ingredients for for easy rum truffles, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these rum infused truffles ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though chocolate bars usually guarantee a smoother ganache, chocolate chips can be used here in a pinch.
• Heavy Whipping Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won’t set properly.
• Rum: Choose your favorite rum or alcohol. You can do a light rum, dark rum or even a coconut rum.
• Gold Sprinkles: Totally optional but we love how they look on a finished truffle.
• Dark Chocolate Melting Wafers: We like using Ghirardelli brand.
• Cocoa Powder: We used regular unsweetened cocoa powder.

INSTRUCTIONS

This section shows how to cook rum truffles with step-by-step photos and details about the technique. For full instructions, step-by-step photos, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

ADD THE RUM: This is totally optional, of course, but now is when you’ll want to add your rum, or whatever alcohol you want to use. Refrigerate for 2 hours to firm up before forming truffles. Ganache can be stored covered in the refrigerator for up to 1 week or in the freezer for up to 1 month.

FORM TRUFFLE BALLS: Using a scoop or a melon baller, scoop a tablespoon of the firm chocolate ganache. Then roll the ganache between your hands to form round balls. Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer.

COAT THE TRUFFLES: Meanwhile, melt the dark chocolate melting wafers in a bowl. Microwave for 30 seconds at a time, stirring between each interval, until smooth and melted through.

Set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate. Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper. Allow chocolate to set.

Roll some of your chilled truffles in cocoa powder to coat, if desired.

DECORATE: Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles. Sprinkle with gold sprinkles.

STORAGE TIPS

Refrigerate: Store your homemade chocolate truffles in an airtight container or ziploc bag in the fridge for 2 to 3 days.

Freeze: Try freezing your rum truffles in a single layer first (on a plate or cutting board). As soon as they are solid you can transfer them to a freezer safe container or bag. Store in the freezer for up to 3 months. Use parchment or freezer paper if needed between layers to keep them from sticking together.

Defrosting: Allow frozen truffles to thaw overnight in the refrigerator.

MORE CHOCOLATE RECIPES

If you love rum truffles you’ll enjoy our plain Easy Chocolate Truffles, Chocolate Peanut Butter Truffles, Nutella Truffles, Chocolate Mint Truffles or Raspberry truffles. And don’t miss this Kahlua Chocolate Cake or Coconut Rum Cocktail!

FREQUENTLY ASKED QUESTIONS

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While a perfect dessert for a dinner party, these soft, fluffy and super delicious alcohol infused chocolate muffins also make a great dessert addition at parties, book club meetings or ladies nights.

POSSIBLE VARIATIONS

• CHANGE THE LIQUOR – Although these chocolate rum molten muffins are absolutely delicious as is, you can get creative with other alcohol flavors. Try flavoring your next batch of chocolate truffles with whiskey, Baileys Irish Cream, amaretto, Grand Marnier or coconut flavored rum.

• FRUIT EXTRACTS – You can also give your truffles a fruity flavor by adding ½ teaspoon of your favorite fruit extract, like orange, lemon, coconut, banana, strawberry or raspberry. See our Chocolate Raspberry Muffin recipe.

CHOCOLATE RUM MUFFINS INGREDIENTS

This section explains how to choose the best ingredients for for easy rum muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though chocolate bars usually guarantee a smoother ganache, chocolate chips can be used here in a pinch. 
• Heavy Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won’t set properly.
• Rum: Feel free to use any type of rum.
• All-purpose flour: Plain all-purpose flour works great here but cake flour can be substituted in a pinch. Cake flour can be substituted by adding an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
• Cocoa powder: Use all natural unsweetened cocoa powder for these muffins. Dutch processed cocoa powder cannot be substituted here as it would change the outcome of the bake and may cause sunken muffins or an odd taste. 
• Salt
• Baking Powder
• Baking Soda
• Granulated Sugar
• Egg: Make sure your egg is at room temperature so it blends easier with the other ingredients.
• Unsalted Butter
• Vanilla extract
• Milk
• Sour cream: Regular or reduced fat sour cream should work just fine. Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.
• Semi-Sweet Chocolate Chips: Regular and mini chocolate chips work well in this recipe.
• Gold Sprinkles (optional)

INSTRUCTIONS

This section shows how to cook rum muffins with step-by-step photos and details about the technique. For full instructions, step-by-step photos, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

🔴 TIP: Want to make rum truffles with your ganache? Our Rum Truffles recipe uses the same ingredients so you’re halfway there!

PREHEAT THE OVEN: Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners and set aside.

MAKE MUFFIN BATTER: In a medium bowl, stir together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside. In a large bowl, mix together the wet ingredients: egg, cooled butter, vanilla, milk, and sour cream. Combine well.

Using a rubber spatula, stir the dry ingredients into the wet ingredients and mix just until combined. Be careful not to overmix, because it will make your muffins tough. Add the chocolate chips and stir just until distributed throughout the batter.

🔴 TIP: The center ganache truffle can be made up to a month in advance and stored in the freezer.

TOP WITH GANACHE: First cool muffins for about 10 minutes in the tin and then transfer them to a wire rack to finish cooling. Truffle centers will remain soft and melty while muffins are warm. You can reheat muffins in the microwave for 10-15 seconds to remelt the truffle center.

Reheat leftover ganache in the microwave until fluid. Microwave for 30 seconds at a time and stir. Spoon ganache over the top of the muffins. Sprinkle with gold sprinkles, if desired.

🔴 TIP: The recipe will make 12+ truffles and 12 muffins. Either one or both recipes can be easily doubled. If you’d like to make truffles AND truffle muffins, simply double the truffle recipe from the start. The recipe will make 8-10 muffins without the truffle center.

STORAGE TIPS

Counter: Chocolate Rum Muffins can be stored in an airtight container or zip top bag for 2-3 days.

Freeze: In a ziploc freezer bag or an airtight plastic container alcohol infused chocolate muffins can be frozen for up to 3 months.

Defrosting: Let the muffins sit at room temperature for at least a couple of hours. Before serving you might want to pop them in the microwave for a couple of seconds (not more than 10 seconds) to make the middle nice and gooey again.

MORE MUFFIN RECIPES

If you’re loving these, make sure you check out our Raspberry Muffins, Chocolate Peanut Butter Muffins, Nutella Muffins, Cream Cheese Pumpkin Muffins, and Chocolate Mint Muffins! You might also love this Bacardi Rum Cake with a Coconut Rum Cocktail.

FREQUENTLY ASKED QUESTIONS

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