In a mug combine the cocoa powder, sugar, smoked cinnamon, vanilla and 2 tablespoons of milk. Mix thoroughly with a fork until its a thick chocolatey syrup. Set aside.
Warm the 3/4 cup of milk over medium heat until it reaches desired temperature.
Pour the warm milk into the chocolate syrup and stir.
Top with whipped cream, cocoa powder, smoked cinnamon.
Place 10 oz of the champagne (spiced recipes below) and sugar in a sauce pan and then sprinkle gelatin on top. Let gelatin soften for about 2 minutes.
Place saucepan over low heat and stir until gelatin has completely dissolved, about 2-3 minutes. Remove from heat and add in remaining 5 oz of champagne and stir to combine.
Pour mixture into a loaf pan and chill for at least an hour.
To release Jello, dip the pan into warm water and use a knife along the sides to gently release the Jello. Use a sharp knife to cut squares. Before serving, dip the tops in the sparkling sugar and serve with a festive toothpick.
Recipe Notes
Use one of these Spiced Champagne recipes to "spicen up" your jello shots!
