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Espresso Martini Jello Shots Recipe

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4.3 from 12 reviews

Espresso Martini Jello Shots combine the rich flavors of espresso, Kahlúa, vodka, and creamy half & half into a fun, party-ready gelatin treat. Featuring a coffee-infused jello base topped with a smooth cream foam layer, these shots are perfect for a sophisticated twist on traditional jello shots, offering a delightful blend of boozy and creamy textures.

  • Total Time: 4 hours 30 minutes
  • Yield: 15 servings

Ingredients

Espresso Layer

  • 2 (0.25 ounce) envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 cup hot brewed espresso (or very strong coffee)
  • 1/2 cup Kahlúa (coffee liqueur)
  • 1/2 cup vodka
  • 2 tablespoons simple syrup (optional, for a sweeter shot)

Cream Foam Layer

  • 1 (0.25 ounce) envelope unflavored gelatin
  • 1 cup half & half
  • 2 tablespoons Kahlúa (coffee liqueur)
  • 1 tablespoon simple syrup
  • 1/2 teaspoon vanilla extract
  • Espresso beans (for garnish)

Instructions

  1. Prepare Gelatin for Espresso Layer: Sprinkle the gelatin over the cold water in a medium saucepan and let it stand for 5 minutes to bloom.
  2. Dissolve Gelatin: Heat the gelatin mixture over low heat while stirring constantly until fully dissolved, approximately 2 minutes. Avoid boiling to preserve gelatin properties.
  3. Add Espresso and Spirits: Remove from heat and whisk in hot brewed espresso, Kahlúa, vodka, and simple syrup until the mixture is smooth and evenly combined.
  4. Pour Espresso Layer: Evenly divide the espresso gelatin mixture among fifteen 2-ounce plastic shot cups, filling each about three-quarters full.
  5. Chill Espresso Layer: Refrigerate for 2 hours or until the espresso layer is mostly set but not fully firm.
  6. Prepare Gelatin for Cream Layer: Pour half & half into a small saucepan and sprinkle gelatin evenly over the surface. Allow it to stand for 5 minutes to bloom.
  7. Dissolve Gelatin in Cream: Whisk the gelatin and half & half mixture well, then heat over low heat stirring constantly until gelatin has fully dissolved. Avoid boiling.
  8. Add Flavorings: Remove from heat and whisk in Kahlúa, simple syrup, and vanilla extract. Let cool for 10 to 15 minutes, stirring occasionally until the mixture is no longer warm.
  9. Top Espresso Layer: Carefully spoon or pour a thin layer of the cream gelatin mixture over the set espresso layer in each shot cup.
  10. Final Chill: Refrigerate the assembled shots for at least 2 more hours or until the cream layer is fully set.
  11. Garnish and Serve: Optionally, garnish each jello shot with an espresso bean for an elegant finishing touch before serving.

Notes

  • For a stronger coffee flavor, use espresso instead of brewed coffee.
  • Adjust simple syrup amount to taste for desired sweetness level.
  • Ensure gelatin does not boil during heating as it will lose setting ability.
  • Plastic shot cups make serving and eating these jello shots easy and neat.
  • These jello shots are best served chilled and consumed within 24 hours for optimal texture.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Refrigerating (Setting Gelatin)
  • Cuisine: American

Find it online: https://monicarecipes.com/espresso-martini-jello-shots-recipe/