Description
Perk up your next party with these Espresso Martini Jello Shots! Rich espresso, vodka, and Kahlúa come together in smooth coffee gelatin topped with a creamy foam layer for a fun twist on the classic cocktail.
Ingredients
Espresso Layer Ingredients:
- 2 (.25 ounce) envelopes unflavored gelatin
- 1/2 cup cold water
- 1 cup hot brewed espresso (or very strong coffee)
- 1/2 cup Kahlúa (coffee liqueur)
- 1/2 cup vodka
- 2 tablespoons simple syrup (optional, for a sweeter shot)
Cream Foam Layer Ingredients:
- 1 (.25 ounce) envelope unflavored gelatin
- 1 cup half & half
- 2 tablespoons Kahlúa (coffee liqueur)
- 1 tablespoon simple syrup
- 1/2 teaspoon vanilla extract
- Espresso beans
Instructions
Espresso Layer Instructions:
- 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 Instructions:
- 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.
To Serve: Garnish each shot with 3 espresso beans, the traditional garnish for an espresso martini.