Espresso & Cream Martini Jello Shots - A Jiggly Version Per Request
Have you ever wondered what Espresso & Cream Martini Jello Shots taste like? Well, wonder no more—they’re delicious! With a slightly sweet, rich, and creamy flavor, these little bites will take you back to that first cup of coffee in the morning, but with just enough vodka to rev you up for an adult night out.
Equipment
Ingredients
Espresso Bottom
- 1 Cup Vanilla Vodka
- 2 Envelopes Gelatin 1 box of Knox Gelatine has 4 envelopes
- 1 Cup Coffee Liqueur
- 1/4 Cup Simple Syrup
- 4 Teaspoons Cafe Bustelo Instant Espresso Powder If using Cafe Bustelo Instant Espresso Powder envelopes, use 2
- 1 1/4 Cups Water
Cream Top
- 1 Cup Vanilla Vodka
- 2 Envelopes Gelatin
- 1/2 Cup Simple Syrup
- 1 1/2 Cups Boiling Water
- 1/2 Cup Sweetened Condensed Milk
Optional Garnish
- Chocolate Covered Espresso Beans
Instructions
Make the Espresso Jello Shot Bottom
- First, place 26 jello shot cups on a baking sheet.
- Pour the vanilla vodka and 1/2 cup of the water into a spouted mixing bowl and stir.
- Slowly sprinkle the gelatin on top of the vodka mixture making sure to sprinkle it evenly across the top of the liquid.
- Let the gelatin mixture sit for 7 minutes.
- In the meantime, boil the remaining 1 cup of water.
- Add the espresso powder to the boiling water and stir until dissolved.
- Add the hot espresso water to the gelatin mixture and stir until the gelatin is dissolved, approximately 2 - 3 minutes.
- Pour the coffee liqueur and simple syrup into the mixture and stir.
- Slowly pour the mixture into your jello shot cups until they are 2/3 full.
- Refrigerate for 1 hour before starting the top layer.
Cream Top
- Pour the vanilla vodka and 1/4 cup of the water into the spouted mixing bowl and slowly sprinkle the gelatin on top.
- Let the gelatin absorb the liquid for 7 minutes.
- In the meantime, boil the remaining 1 1/4 cups of water.
- Add the boiling water to the gelatin mixture and stir until the gelatin is dissolved, approximately 2 - 3 minutes.
- Now add the sweetened condensed milk and simple syrup and stir well.
- Carefully pour a small amount of the cream jello shot mixture on the top of each espresso jello shot base.
- Refrigerate at least 3 hours before placing the caps on the jello shot cups.
- Serve Chilled. Can be made 2 days in advance.
- Optional: Garnish with a chocolate covered espresso bean just before serving.
Notes
Gelatin can be tricky to work with the first time you use it in a recipe. The secret is to ‘slowly‘ sprinkle the gelatin on top of the liquid. If you see it is clumping up, you are sprinkling too quickly. If you have some dry patches, don’t worry; ensure your water is boiling before adding it to the gelatin mixture and stir until the clumps are dissolved.
Tried this recipe?Let us know how it was!