Jello Shots, Anyone? Best Espresso and Cream Martini Jello Shots EVER!
Have you ever wondered what Espresso and Cream Martini Jello Shots taste like? Well, wonder no more; they are delicious! The slightly sweet, rich, and creamy flavor will take you back to that first cup of coffee in the morning but rev you up for an adult night out.
Equipment
Ingredients
Espresso Bottom
- 2 Envelopes Bustello instant espresso
- 3/4 Cup Vanilla Vodka
- 3/4 Cup Coffee Liqueur
- 3 Tablespoons Simple Syrup
- 2 Envelops Gelatin 1 box of Knox Gelatine has 4 envelopes
- 1 Cup Boiling Water
Cream Top
- 3/4 Cup Water
- 3/4 Cup Whipped Cream Vodka
- 2 Envelopes Gelatin
- 1 Cup Boiling Water
- 1/2 Cup Sweetened Condensed Milk
Instructions
Make the Espresso Jello Shot Bottom
- First, place 22 Jello Shot cups on a baking sheet.
- Pour the vanilla vodka, coffee liqueur, espresso powder, and simple syrup into a spouted mixing bowl and mix well.
- 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 water.
- Add the boiling water to the gelatin mixture and stir until the gelatin is dissolved, at least 3 minutes.
- 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 Whipped Cream Vodka and water into the spouted mixing bowl and slowly sprinkle the gelatin on top.
- Let the gelatin absorb the liquid for 5 minutes.
- In the meantime, boil the water.
- Add the boiling water to the gelatin mixture and stir until the gelatin is dissolved, at least 3 minutes.
- Now add the sweetened condensed milk and stir well.
- Let the cream Jello Shot mixture cool for 10 minutes.
- Carefully pour a small amount of the cream Jello Shot mixture on the top of each espresso Jello Shot base.
- Refrigerate at least 2 hours before placing the caps on the Jello Shot cups.
- Serve Chilled. Can be made 2 days in advance.
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!