2/3 cup water
½ tablespoons sugar
1/3 cup peppermint schnapps
10 drops of red food colouring
1/3 cup water
1/3 cup rum
3 tablespoons sweetened condensed milk (of choice)
Mini candy canes
Pour the water and sugar into a small saucepan, sprinkle with gelatine and allow it to soak for a minute or two. Heat on a medium-low heat, stirring constantly until gelatine and sugar dissolves. Stir in the schnapps and enough red food colouring to achieve desired colour. Set aside.
Pour the water into a small saucepan and sprinkle with gelatine and allow it to soak in a minute or two. Heat on a medium-low heat, stirring constantly until gelatine dissolves. Stir in rum and sweetened condensed milk.
Take shot glasses and spoon a couple of teaspoons of red gelatine into each glass. Place in refrigerator and allow to partially set, about 20 minutes (it should no longer be liquid, and you should be able to lightly touch the surface with your finger). Next, add a little of the white gelatine to each glass. Replace in fridge until partially set, about 20 minutes. Repeat this process until you have the desired amounts of layers. For the last layer you can sit the glass upright. Allow to set completely in the fridge for another 2-3 hours at least (or overnight).
When ready to serve, insert a mini candy cane into the side of each glass and top with whipped cream and crushed candy canes.
For vegan friendly Santa Jello shots: replace the gelatine with 3,5gr of agar agar for the red layer and with 1,8gr of agar agar for the white layer