Espresso Martini Jello Shots

These Espresso Martini Jello Shots are a fun twist on the classic cocktail! Rich espresso, vodka, and Kahlúa come together in smooth coffee gelatin topped with a creamy foam layer and finished with three espresso beans for an easy make-ahead treat that’s sure to perk up your next party.

Just for the Grown Ups!

These Espresso Martini Jello Shots have all the flavors of the classic cocktail in a fun, bite-sized gelatin treat. Made with rich espresso, vodka, and Kahlúa, then topped with a creamy foam layer and three espresso beans, they’re easy to make and always a hit at parties. Whether you’re serving them after dinner or kicking off happy hour, they’re the perfect way to perk up your party.

Keep the Party Going

Refreshing, elevated, and perfect for entertaining, these little jello shots are my new obsession! I’ve always loved serving a shot of espresso or my Frosted Espresso Brownies at the end of a dinner party for a little pick-me-up that keeps the celebration going. These Espresso Martini Jello Shots do exactly the same thing! They’re everything an espresso martini should be—a little creamy, a little boozy, with bold coffee flavor, all in a tasty bite that goes down easy. I’m excited to show you just how easy they are to make!

Also check out my Mimosa Jello Shots for that epic boozy brunch and my bright, beautiful Paloma Jello Shots. Such a fun way to add pizzaz to your party!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Espresso Layer:

• Unflavored gelatin: gives the Jell-O shots their firm, jiggly texture.
• Cold water: blooms the gelatin so it dissolves smoothly and evenly.
• Hot brewed espresso: gives these shots their bold coffee flavor. Very strong brewed coffee works well if you don’t have an espresso machine.
• Kahlúa (coffee liqueur): adds sweet coffee flavor and gives these shots that classic espresso martini taste. Any coffee liqueur can be substituted.
• Vodka: provides the signature cocktail flavor without overpowering the coffee.
• Simple syrup: adds a touch of sweetness to balance the bold espresso. Feel free to leave it out if you prefer a less sweet shot.

Foam Layer:

• Unflavored gelatin: creates the smooth, jiggly “foam” layer that mimics the frothy top of an espresso martini.
• Half & half: gives the foam layer a light, creamy texture and classic espresso martini appearance. Whole milk can be substituted for a lighter layer.
• Kahlúa (coffee liqueur): reinforces the coffee flavor while adding a hint of sweetness. Any coffee liqueur works here as well.
• Simple syrup: sweetens the foam layer and helps it taste more like the creamy top of an espresso martini. You can reduce or omit it if you prefer.
• Vanilla extract: adds warmth and enhances the coffee and cream flavors. Pure vanilla extract is recommended for the best flavor.
• Espresso beans (for garnishing): the traditional three-bean garnish adds an authentic finishing touch and a little crunch for anyone who wants to nibble them.

Supplies:

• Espresso maker or coffee maker
• Rimmed sheet pan or large tray
• Medium saucepan
• Whisk
• 2-ounce plastic shot cups

How to Make Espresso Martini Jello Shots

Espresso Layer:

• Sprinkle the gelatin over the cold water in a medium saucepan. Let stand for 5 minutes.
• Heat over low heat, stirring constantly, until the gelatin is completely dissolved, about 2 minutes. Do not boil.

• Remove from the heat and whisk in the hot espresso, Kahlúa, vodka, and simple syrup until smooth.
• Divide evenly among fifteen 2-ounce plastic shot cups, filling each about 3/4 full.
• Refrigerate for 2 hours, or until the layer is mostly set.

Cream Foam Layer:

• Pour the half & half into a small saucepan and sprinkle the gelatin evenly over the top. Let stand for 5 minutes.
• Whisk well then heat over low heat, whisking constantly, until the gelatin is completely dissolved. Do not boil.
• Remove from the heat and whisk in the Kahlúa, simple syrup, and vanilla.
• Let cool for about 10–15 minutes, stirring occasionally, until no longer warm.

• Carefully spoon or pour a thin layer over the espresso layer.
• Refrigerate for at least 2 more hours, or until fully set.

• Garnish each shot with 3 espresso beans, the traditional garnish for an espresso martini.

Make Ahead & Storage

These Espresso Martini Jello Shots are the perfect make-ahead party treat. You can prepare them in advance, cover the cups with lids or plastic wrap, and refrigerate until you’re ready to serve. For the freshest presentation, wait to garnish each shot with the espresso beans until just before serving.

Store any leftovers covered in the refrigerator for up to 3 days. I don’t recommend freezing them, as gelatin can lose its smooth texture and become watery once thawed.

If you make my Espresso Martini Jello Shots and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

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