Wednesday, October 31, 2012

Rumchata Jelly Shot Skulls


RumChata Jelly Shot Skulls: so delicious ... so BLOODTHIRSTY!!

Hi! Yes, yes, long time no jelly shot. Please don't be cross. I return with a tiny, yummy present for you - RumChata Jelly Shot Skulls!

What's RumChata, you ask?

It's a creamy, delicious rum-based liqueur modeled after horchata. We didn't know about it either, until about a week ago. JSTK Annie's gal pal Daneel is a huge supporter and brought it to her attention. Was rather insistent, in fact. And we now understand why! RumChata makes for a very silky, delicately cinnamon-y creamy dreamy bit of boozy jelly ...

More later. Hope you are all well! Happy Halloween, and as always, Happy Jelly Shot-ing!

XO, Michelle

P.S. These little guys are very delicate - if your jelly shots are going to be sitting out for a while, add an extra envelope of gelatin to make them a bit more hardy!

P.P.S. We purchased RumChata at our regular everyday liquor store, not the fancy one downtown. So am assuming its easy to get. If you can't find it, Baileys, or one of the divine Baileys flavors, would make a lovely jelly shot skull ....

RumChata Jelly Shot Skulls

  • 1 cup water
  • 2 tbsp sweetened condensed milk
  • 2 envelopes plain gelatin (about 4 tsp gelatin powder - enough to gel 2 cups liquid)
  • 2/3 cup RumChata
  • 1/3 cup cake flavored vodka (or vanilla vodka with just a smidge of amaretto added)
  • rel gel icing for garnish, if desired (from the supermarket - its in a tiny tube...)
  • silicone molds or a standard non-reactive loaf pan (about 8" x 4")


Prepare molds by spraying lightly with cooking spray, then wiping clean with a paper towel. This will leave a very thin layer of lubrication which will ease unmolding without affecting the taste or appearance of your jellly shots! (If you're using a pan, you don't need to do this step - but you can if you're worried about unmolding.)

Pour water and sweetened condensed milk into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved (about 5 minutes).

Remove from heat. Stir in the liquors.

Pour into pan or molds. Refrigerate until fully set, 3 to 4 hours. To serve, unmold (or cut into cube if you're using a pan). Place a drop of red gel icing at the corner of each skull's mouth to enhance their bloodthirsty nature.

Yield: about 32 jelly shots (volume about 1 tbsp each)

Here's the mold I used ... was purchased at a craft store last year, and per the link they still appear to be available on interwebs. So prob also at a store near you.

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