Let's Get Ready to Party

When the Ball Drops

written by rebecca poole
3, 2, 1, Happy New Year!

Everyone rings in the New Year a little bit differently, but one thing’s certain: when the calendar reads December 31, we all feel the urge to put on our fanciest attire, grab a noisemaker, and count down to the year ahead. Give your guests a New Year’s Eve they’ll never forget with this glitzy get-together.

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  • Capture the fun. The basis of your holiday table should be neutral. A beige-colored or cream-colored runner or tablecloth, monochrome chargers, and basic napkins allow for more experimentation with your centerpiece and other decor. Plus, the food will add plenty of color.

    • Get the party started! Print out these fun labels to personalize your mood sprays

  • Sparkling Champagne Treat. There’s nothing classier than a flute of sparkling wine to cap off the evening of celebration, but there’s a way to make the night even sweeter—this champagne gelatin dessert!

    • Sparkling Champagne Treat

For the gold layer
  • ½ c. boiling water
  • 1 gelatin packet
  • 1 c. sparkling wine
  • ½ c. ginger ale
For the cream layer
  • 1 can sweetened condensed milk
  • 1 c. boiling water
  • ½ c. cold water
  • 1 gelatin packet
For decorating
  • Corn syrup
  • Gold sprinkles


Print Recipe
  1. Pour the ½ cup of boiling water into a bowl, add in the gelatin, and stir gently.
  2. Pour the sparkling wine and the ginger ale into the bowl, and stir. Divide the mixture evenly into flute glasses and chill until set.
  3. Once the gold layer is set, combine the sweetened condensed milk and the 1 cup of boiling water in a bowl.
  4. In a separate bowl, combine the cold water and the gelatin. Allow the gelatin to set for 2–3 minutes. Once set, combine the mixtures.
  5. Top the gold layer evenly into the flutes with the cream layer, and chill until set.
  6. Once all layers are set, place a small amount of corn syrup on the rim of each glass, and dip gently into the gold sprinkles. Add more gold sprinkles on top, if desired.
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Posted in December 2018 on Sep 21, 2018