New Year’s Espresso Martini Jello Shots

Here’s the next best thing to having an Espresso Dave Specialty Coffee Bar at your New Year’s Party: Espresso Martini Jello Shots! Here’s a great recipe to get 2014 started with a kick of caffeinated cheer!

Photo: Jelly Shot Test Kitchen

Here’s how to make Espresso Martini Jello Shots. This recipe makes 15 jello shots. Recipe from the Jelly Shot Test Kitchen.

Preparing the jello shot mold for your espresso martini jello shots

Prepare a flexible, silicon pyramid mold by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping each mold cavity with a clean paper towel.  This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin. Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack.
An alternative: you can use a 8″x4″ loaf pan,  then cut into squares for serving.

Next, mix up the espresso martini jello shot

You’ll need:

  • 1 cup brewed dark roast coffee or espresso
  • 2 1/2  envelopes Knox gelatin (or 3 envelopes if jello shots will be sitting out for an extended period. If you are using a loaf pan, you may wish to reduce the gelatin to 2 envelopes)
  • 1/3 cup espresso flavored vodka
  • 1/3 cup vanilla flavored vodka
  • 1/3 cup Kahlua coffee flavored liqueur
  • 1 tsp agave nectar or simple syrup (optional)
  • 1 – 2 tbsp Baileys Irish Crème liqueur (optional)

Pour coffee/espresso into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Remove from heat, and add the vodkas and Kahlua, stirring well to combine. Taste and add agave nectar/simple syrup if desired.

If making multi-level jello shots, divide the jello shot mixture equally into two bowls. Add 1-2 tbsp Baileys to one of the bowls. Spoon a teaspoon of the Baileys mixture into 4 of the mold cavities, then spoon a teaspoon of the espresso jello shot mixture into 4 additional cavities. Refrigerate until set, about 3 minutes, inverting the mold on one end to create an angled layer.

When set, remove from refrigerator and fill with the alternate jello shot mixture. Refrigerate until fully set, several hours or overnight. You can make these jello shots the night before or the morning of your event.

Get the party started

Cut or unmold the jello shots about an hour or so before you are ready to serve them to guests.  Transfer the shots to transfer to a cookie sheet and refrigerate (don’t freeze) until you are ready to plate and serve.

Here’s to a great 2014!

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