Chai Tea Jello Shots #SundaySupper

Are you all ready for a Fabulous Fall? So are we at Sunday Supper! Check out all of the fabulous recipes linked at the bottom of this post.

When you think of fall foods, does jello flit through your head?

Probably not.

What if the jello flavor were....chai tea? And what if we took it a step further by adding some spiced rum?

And then went even 5 steps further and topped it with pumpkin pudding?! Now we're talking!

This really is a fun little appetizer type dessert-ish un-drink almost cocktail, that would be great for your fall get-togethers. If you're not into rum, thats fine. Just leave it out. No worries. The beauty of this is that you control the strength of everything, from how strong and sweet the tea is to how strong (or non-existent) the alcohol  is.

Chai Tea Jello Shots
Makes approximately 12 shots (depending on the shot size)

2 cups boiling water
1/2 cup sugar, or according to taste. I recommend making it a bit extra sweet to balance the rum.
3 chai tea bags
2 packets of unflavored gelatin
1/4 cup spiced rum or according to taste (optional)
12 spoonfuls of pumpkin pudding (recipe to follow if needed)
Ground cinnamon
Ground nutmeg
12 whole roasted pepita seeds plus more for grinding

Stir the sugar into the boiling water until dissolved. Remove from heat and add the tea bags. Allow to steep for several minutes. Remove teabags, squeezing out the excess "tea" from the bags. Taste, adjust sugar if needed.

Stir in the gelatin and stir continuously until thoroughly dissolved, about 5 minutes. Add in the rum. Taste, adjust accordingly.

Carefully fill your shot glasses

Refrigerate for a few hours or over night.

Meanwhile, make some pumpkin pudding. The recipe below makes more than you'll need, but it's really good, so you'll want to eat it anyway. (or make more shots hee hee)

Pumpkin pudding:
Inspired by: My Recipes

6 tablespoons sugar
2 tablespoons cornstarch
1 3/4 cups milk (I didn't have enough milk so I used cream and it was wonderful)
1 large egg
1/2 cup canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Combine the sugar and cornstarch in a medium saucepan over medium heat. Combine the milk and the egg, whisking together thoroughly. Gradually add to the sugar and cornstarch and bring to a boil, whisking constantly. Whisk and stir for 1 minute. Remove from heat.

Combine the pumpkin, vanilla extract, cinnamon, salt and nutmeg in a bowl. Slowly add the pumpkin mixture to the milk mixture, whisking constantly. Place the pan over low heat and cook for 3 minutes, stirring constantly, until thoroughly heated. DO NOT BOIL!

Divide among 4 dessert bowls (or one big bowl), cover the surface with plastic wrap and chill.

Once everything is chilled, take a handful of pepitas and grind them up in a spice grinder (I have an extra coffee grinder that I use just for spices).

Set up garnish station with a bit of cinnamon, nutmeg and extra pepitas

Place a dollop of pumpkin pudding on each shot, sprinkle with cinnamon, nutmeg and ground pepitas and top with a whole pepita seed. 

Serve with tiny spoons and enjoy leisurely. 

.Appetizers and Drinks

• Hatch Chile Hummus by Shockingly Delicious
• Pearfect Harvest Cocktail by Eat, Drink and be Tracy

Soups, Stews, Chili, and Casserole

• Butternut Squash Chowder by The Texan New Yorker
• Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
• Cheesy Potato Chard Bake by Food Lust People Love
• Fall Harvest Onion Soup by MealDiva
• Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma's Kitchen Chaos
• Kale and Sweet Potato Stew by What Smells So Good?
• Pumpkin Chili by Bobbi's Kozy Kitchen
• Smoked Gouda Cauliflower Casserole by Casadecrews

Salads and Side Dishes

• Brie and Pear Salad by Cindy's Recipes and Writings
• Butternut Squash Dinner Rolls by Life Tastes Good
• Carrot and Chevre Souffle by Jane's Adventures in Dinner
• Fall Harvest Panzanella by Curious Cuisiniere
• Garlicky Roasted Butternut Squash by Panning The Globe
• Maple Roasted Acorn Squash by Jelly Toast
• Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
• Wild Rice Stuffed Acorn Squash by Ruffles & Truffles

Main Dishes

• Chicken alla Vendemmia by Crazy Foodie Stunts
• Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
• Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
• Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
• Streamlined Weeknight Shepherd's Pie by The Weekend Gourmet

Desserts and Baked Goods

• Apple and Cinnamon Cake by Happy Baking Days
• Apple Challah Bread French Toast by Desserts Required
• Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy's Honeybunch
• Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
• Apple Peanut Butter Breakfast Cookies by Pies and Plots
• Apple Pie Bars by The Wimpy Vegetarian
• Caramel Apple Cider Ginger Ale Floats by NeighborFood
• Chai Tea Jello Shots by Peaceful Cooking
• Cranberry Orange Baked Doughnuts by A Kitchen Hoor's Adventures
• Maple Glazed Apple Galette by That Skinny Chick Can Bake
• No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
• Peanut Butter Ginger Apple Cookies by Ninja Baking
• Pear Walnut Bread Pudding by Magnolia Days
• Pumpkin Bagels by The Redhead Baker
• Pumpkin Cheesecake by Confessions of a Culinary Diva
• Pumpkin Cinnamon Chip Cookies by Momma's Meals
• Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
• Pumpkin Ice Cream by Amee's Savory Dish
• Pumpkin Pie Cookies by Fit Foodie Runs
• Pumpkin Scones with Maple Glaze by The Foodie Army Wife
• Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
• Rustic Apple Pie by Hezzi-D's Books and Cooks
• Southern Coffee Cookies by Killer Bunnies, Inc
• Sticky Apple and Gingerbread Cake by Mess Makes Food
• White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips

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