<br />Ingredients<br /><br />for 24 servings<br /><br />Crust<br /><br /> 1 ½ cups (125 g) graham cracker crumbs<br /> ⅓ cup (65 g) granulated sugar<br /> ½ tablespoon cinnamon<br /> 7 tablespoons unsalted butter, melted<br /><br />Filling<br /><br /> 1 cup (240 mL) apple juice<br /> 1 ½ fl oz (40 g) cinnamon whiskey<br /> ¾ cup (180 mL) vodka<br /> 2 packages unflavored gelatin<br /> whipped cream, for serving<br /> cinnamon, for serving<br /><br />Preparation<br /><br /> Preheat the oven to 350°F (180°C).<br /> In a large bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.<br /><br /> In a greased 6-cup muffin tin, press the graham cracker mixture firmly into each cup, ensuring it evenly coats the sides and bottom.<br /><br /> Bake for 7-10 minutes, or until the butter has been fully absorbed by the graham cracker crumbs.<br /> Freeze the crusts for 15 minutes.<br /><br /> In a small saucepan, add the apple juice, cinnamon whiskey, and vodka.<br /><br /> Add the gelatin and bring to a simmer over medium heat, whisking until the gelatin is dissolved.<br /><br /> Remove the pan from the heat. Using a baster, fill cooled graham cracker crusts with the gelatin mixture.<br /><br /> Refrigerate for 30 minutes, or until the gelatin is firm. Cut each cup into quarters and garnish with whipped cream and cinnamon.<br /><br /> Enjoy!<br />
