Easter Egg Boozy Jello Shots (Vegan + Regular)

Cutest idea for flatmates and couples in quarantine?

Hide these boozy Easter Egg Jell-O shots around your house from each other and have a boozy Easter Egg Hunt! Every time you find an egg, you get a shot (1 oz. alcohol per egg).

You could also make these without alcohol for the kids! Just follow the instructions on the back of the Jell-O box!

Prepping the Eggs

You need to buy Easter Eggs that don’t have holes, and even better if they open lengthwise (split in half), not widthwise (split top from bottom).

Wash your eggs and let them dry. Grab some canola spray oil and spray on a clean paper towel. Rub the inside of each egg with a light coating of spray.

Lay them out on a sheet pan, and clear room in your fridge.

Vegan Jell-O Shots Recipe

Easter Egg Jello Shots are for everyone, so here’s a vegan recipe for those who don’t want gelatine in their mix!

1 cup Tart Cherry Juice (100% fruit juice - or any 100% fruit juice you have!)
1 tsp Agar Agar Powder (not flakes)
1/4 cup sugar
1 cup Vodka

Add the juice, sugar, and agar agar powder to a saucepan. Bring to the boil, stirring constantly, and once boiling, boil for 2 minutes (use a timer for this).

Remove from heat and stir in the vodka until well combined. Fill the egg halves (But not all the way up! Leave some space so you can close them!)

Place the tray with the eggs the fridge and allow to set (at least 3 hours).

These don’t last long out of the fridge, and will start to soften after 30 minutes! So make sure you indulge quickly! Each egg half has about 1/2 oz. of alcohol!

Regular Jello Shots

1 (3 ounce) small box Jell-O (we used Lemon for ours to add a bit of tanginess to the mix)
1 cup boiling water
1/2 cup vodka
1/2 cup flavoured liqueur (we used a combination of Apologue Persimmon and Apologue Aronia Berry, since we wanted both fruity and slightly bitter liqueurs to compliment the tart Lemon Jell-O)

Combine the Jell-O and boiling water until dissolved. Then add the vodka and liqueur, and stir until well combined. Pour into the egg shell halves, but don’t fill all the way up (they have to be able to close).

Place into the refrigerator for at least 3 hours.