Appetizers,  Dessert,  Drinks

Espresso Martini Jello Shots

Jello shots bring back a lot of memories….mostly those I’d like not to recall  🙂   I was young, they were fruity, sugary and colorful.  Who could resist?  Need I say more??

Flash forward to adulthood.  I mean really, can’t we still have fun?  I served these at a cocktail party this past weekend; Espresso Martini Jello Shots.  I like to spice up my parties by adding in the unexpected, something different and whimsical.  More sophisticated for the adult palate; espresso coffee, espresso and vanilla vodka and Kahlua topped with whipped cream and a chocolate covered espresso bean!!

I made these in my Wilton silicon brownie pan.  They could be also made in little cups or an 8 x 8 baking pan and then cut out into little squares.  The cups would make them easier to pick up as they are a little wiggly but no one seemed to mind!

Espresso Martini Jello Shots

Adapted from Jello Shot Test Kitchen

1 cup brewed dark roast or espresso coffee, cooled

2 ½ envelopes Knox gelatin

1/3 cup espresso flavored vodka

1/3 cup vanilla flavored vodka

1/3 cup Kahlua

1 teaspoon agave or simple syrup

Prepared whipped cream

Chocolate covered espresso beans

Prepare the mold or baking pan with non-stick spray.  If using the mold place it on a baking sheet that will fit into the refrigerator.

Pour coffee/espresso into small saucepan.  Sprinkle on 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.  Add agave or simple syrup to taste.  Pour into the mold, pan or cups.  Refrigerate until fully set, several hours or overnight.  Cut into squares or pop out of the mold and plate.  At serving time, top with whipped cream and an espresso bean.  Makes about 15-20 shots.

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.


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