Ingredients:

  • 4 cups apple cider (950 ml)
  • 1/2 cup granulated sugar (100 g)
  • 1 teaspoon ground cinnamon (2.6 g)
  • 1/4 teaspoon ground nutmeg (0.5 g)
  • 2 teaspoons vanilla extract (10 ml)
  • 4 tablespoons unflavored gelatin powder (about 4 envelopes, 40 g) OR 2 teaspoons agar-agar powder for vegetarian option
  • 1/2 cup cold water (120 ml) to bloom gelatin
  • 1 1/2 cups vodka or spiced rum (360 ml) OR 1 1/2 cups extra apple cider for non-alcoholic version
  • 1 cup heavy cream (240 ml) or full-fat coconut cream for dairy-free (chilled) — for topping
  • 1 tablespoon powdered sugar (8 g) — for topping
  • 1/4 teaspoon ground cinnamon (0.6 g) — for topping
  • 1/2 cup crushed graham crackers or shortbread (60 g) — for garnish
  • Thin apple slices or dried apple chips — for garnish
  • Cinnamon sticks or ground cinnamon for dusting

Instructions:

  1. Bloom the gelatin: sprinkle 4 tablespoons gelatin over 1/2 cup (120 ml) cold water in a small bowl and let sit 5 minutes until spongy. (If using agar-agar, skip cold blooming and follow package instructions.)
  2. Heat cider and spices: in a medium saucepan combine 4 cups (950 ml) apple cider, 1/2 cup (100 g) sugar, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. Bring to a gentle simmer over medium heat, stirring to dissolve sugar for about 5–7 minutes; remove from heat.
  3. Dissolve gelatin and flavor: whisk the bloomed gelatin into the hot cider until completely dissolved. Add 2 teaspoons vanilla extract, taste and adjust sweetness or spice. For clearer shots, skim foam or strain through a fine-mesh sieve.
  4. Temper alcohol and combine: allow the cider mixture to cool 5–10 minutes (warm but not scalding), then stir in 1 1/2 cups (360 ml) vodka or spiced rum, or use extra cider for a non-alcoholic version.
  5. Pour into cups and chill: arrange 24 x 1-oz shot cups on a tray and use a ladle to pour about 1 oz (30 ml) of gelatin mixture per cup. Tap the tray to remove bubbles and refrigerate uncovered for at least 3–4 hours or until fully set.
  6. Prepare toppings while shots set: whip 1 cup (240 ml) heavy cream with 1 tablespoon powdered sugar and 1/4 teaspoon ground cinnamon to soft peaks; keep chilled. Crush graham crackers or shortbread for garnish.
  7. Assemble and serve: once set, top each shot with a small dollop of cinnamon whipped cream, a sprinkle of graham crumbs and a tiny apple slice or a dusting of cinnamon. Serve chilled and store leftovers covered in the refrigerator for up to 3 days.