Ingredients
- 1 cup Fireball Cinnamon Whisky
- ½ cup water
- 2 packets unflavored gelatin (or 2 tsp powdered gelatin)
- ½ cup crushed candy canes
- Optional: red food coloring (for extra festive color)
Instructions
1. Bloom the gelatin
- Pour ½ cup cold water into a bowl.
- Sprinkle gelatin evenly over the water.
- Let sit 5 minutes until spongy.
2. Heat the Fireball
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- Warm Fireball gently in a saucepan over LOW heat.
- Do not boil (alcohol burns off if overheated).
3. Combine
- Remove Fireball from heat.
- Stir in bloomed gelatin until fully dissolved.
- Add a drop of red food coloring if desired.
4. Set
- Pour mixture into silicone molds (pearls, mini spheres, or ice cube molds).
- Refrigerate 2–3 hours, until fully set.
5. Finish
- Gently remove pearls.
- Roll or sprinkle with crushed candy canes.
How to Serve
- Drop into hot chocolate
- Garnish holiday cocktails
- Serve on a dessert charcuterie board
- Spoon over vanilla ice cream
- Add to spiked cider
Tips
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