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–+ servings

Espresso Martini Jell-O Shots

They are SO good and easy to make. You can also make these in any container and cut by hand! perfect for summer or honestly...any season. For me it made 18 but it will depend on how big your mold is.
Servings: 18 jell-o shots
By: Nadia Aidi
Espresso jello shots made with vodka and layered with espresso.
Prep 20 minutes
Cook 5 minutes
Chill Time Total 3 hours
Total 3 hours 25 minutes

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.

Nutrition

Calories: 99kcal, Carbohydrates: 8g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 13mg, Sodium: 12mg, Potassium: 42mg, Fiber: 0.01g, Sugar: 7g, Vitamin A: 161IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 0.04mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info