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Expresso Jello Shot
Ingredients: 
1 cup brewed dark roast coffee or espresso
2 1/2  envelopes Knox gelatin (or 3 if jelly shots will be sitting out for an extended period)
1/3 cup espresso flavored vodka (we used Van Gogh Double Espresso, which was quite nice, but feel free to use your favorite …)
1/3 cup vanilla flavored vodka
1/3 cup Kahlua coffee flavored liqueur
1 tsp agave nectar or simple syrup (if desired)
1 - 2 tbsp Baileys Irish Crème liqueur (if desired)
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 dual-level jelly shots, divide the jelly 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 jelly 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 jelly shot mixture. You will have 7 mold cavities remaining, fill these with the remaining espresso and the Bailey’s mixtures.

Expresso Jello Shot

Ingredients:

  • 1 cup brewed dark roast coffee or espresso
  • 2 1/2  envelopes Knox gelatin (or 3 if jelly shots will be sitting out for an extended period)
  • 1/3 cup espresso flavored vodka (we used Van Gogh Double Espresso, which was quite nice, but feel free to use your favorite …)
  • 1/3 cup vanilla flavored vodka
  • 1/3 cup Kahlua coffee flavored liqueur
  • 1 tsp agave nectar or simple syrup (if desired)
  • 1 - 2 tbsp Baileys Irish Crème liqueur (if desired)

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 dual-level jelly shots, divide the jelly 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 jelly 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 jelly shot mixture. You will have 7 mold cavities remaining, fill these with the remaining espresso and the Bailey’s mixtures.
Photo posted 3 years ago with 54 notes
Tags: expresso jello shots
  1. rundurella reblogged this from thisbottleofvodka
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  3. jarmander reblogged this from thisbottleofvodka and added:
    this today and sort...failed =)) I only used one packet
  4. akaihanabi reblogged this from fillmytummy
  5. fillmytummy reblogged this from thisbottleofvodka
  6. donjuanmatus reblogged this from thisbottleofvodka and added:
    Expresso Jello Shot
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  13. thechelachels reblogged this from thisbottleofvodka and added:
    I don’t really understand the appeal of gelatin/jello, however this one does seem intriguing.
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  15. thisbottleofvodka posted this