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Espresso Martini Jello Shots! They are SO good and easy to make. I use silicon molds put you can also make these in any container and cut by hand! The recipe for these jello shots is the best with vodka and bailey’s but you can easily swap that out for your favorite liquor. They are perfect for summer or honestly…any season.
Table of Contents
Why You’ll Love Espresso Martini Jello Shots
These Espresso Martini Jello Shots are sophisticated but still so much fun! You can make them ahead of time and wow your guests with how adorable and delicious they are. It’s just a fun spin on your cocktails.
How To Prepare
Use a Silicone Mold – Silicone molds will make it so much easier to un-mold these without damaging them!
Neutral Oil Spray – Make sure you have an oil that doesn’t have a strong taste. You don’t want to taste oil on your Jello shots. Just use a little and it will help them come out of the mold much easier. Canola oil, vegetable or avocado oil spray work great.
Blooming your Gelatin – To avoid clumps when blooming your gelatin you want to make sure you are blooming it in cold water. Then you want to make sure your espresso/bailey’s mixture is hot so when you add it, it doesn’t clump.
A Clean Pour – Use a small pitcher or something with a spout or lip so you have a nice clean pour into your mold.
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🔥Chef Nadia’s Tip🔥
Make sure each layer is set before you pour the next layer or it will just mix and you won’t have the beautiful definition between the layers.
Substitutions and Variations
- Substitutions
- Espresso → If you don’t have an espresso machine or way to get it, you can always buy a strong espresso cold brew or buy instant espresso and use that.
- Agave → You can use honey, maple syrup or simple syrup instead.
- Vodka → You can have fun with this part of your jello shots recipe – Swap your vodka out for Kahlúa, coffee liqueur, or bourbon for a different swing on it.
- Variations
- Mocha Layers → Add 1 tbsp cocoa powder to your espresso layer for a chocolate kick.
- Shot Style → Instead of using molds, you can add these to shot glasses and top with a little whipped cream to make them look like mini alcohol desserts.
- Tropical Twist → Replace your Bailey’s with a coconut cream liqueur, like Malibu Rum Cream, for a tropical twist.
The Perfect Pairings
Appetizer: These Espresso Jello Shots would honestly pair with just about anything. But I’ll give you an idea of what I would do. For starters I would make my amazing Baked Goat Cheese Appetizer.
Main: As a main, my Chicken Piccata is herby, lemony, buttery and to die for!
Side: Fattoush was a staple in my house growing up. It is fresh, tangy, herby and crispy and just plain delicious.
Dessert: You began your night with jello shots, so why not end with a boozy dessert. This Melon Dessert has Grand Mariner Marinated Melon with Vanilla Ice Cream and Olive Oil. It is light, easy and refreshing!
Espresso Martini Jello Shots: Questions Answered
Of course! The layers are just for looks so you can do whatever you want with this!
I bought it at Target in 2022 and I can’t find it on there anymore!
Sure, just swap out the alcohol. For the vodka use more espresso and for the bailey’s use extra cream and adjust the sweetened condensed milk to taste.
Espresso Martini Jell-O Shots
Equipment
- pot
- silicone mold
Ingredients
Espresso Part:
- neutral oil spray
- 1 envelope gelatin powder, this is for a soft set so if you want a firmer set, add ½ of another envelope
- 5 tbsp cold water
- ¾ cup hot espresso
- ¼ cup agave
- ½ cup vodka
Baileys Part:
- neutral oil spray
- 1 envelope gelatin powder, this is for a soft set so if you want a firmer set, add ½ of another envelope
- 5 tbsp cold water
- ¾ cup cream
- ½ cup baileys, if you don't want it as strong, do ⅓ cup baileys and ¼ cup condensed milk
- ⅓ cup sweetened condensed milk
Instructions
Espresso Gelatin
- Bloom your gelatin in a few tbsp of cold water for 5-10 minutes. You want the gelatin to absorb the water and it will appear translucent or gelatinous.
- Mix the hot espresso, vodka, agave and whisk in the bloomed gelatin.
- Add a bit of oil spray to your ice cube mold for easy unmolding. You are only going to use ½ of the expresso mix for this because we are doing layers. Add half of this mix evenly to the molds. Let it set in the fridge about 30 minutes or until solid.
Bailey's Gelatin
- For your next layer, bloom the gelatin for the baileys in a few tbsp of cold water for 5-10 minutes.
- Add baileys, cream and condensed milk to a saucepan and heat it up, but do not bring to a boil.
- Whisk in the bloomed gelatin and let it cool completely.
- Again, you are only going to use ½ of the bailey's mix for this because we are doing layers. Add half of the mix on top of the espresso layer and let it firm in the fridge for 30 minutes or until firm.
- Repeat with the espresso layer, let it cool in the fridge for 30 minutes and do remaining baileys layer. Let set covered in the fridge overnight.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
