Baileys And Coffee Jell O Shots Recipes

BAILEYS JELL-O SHOTS

Steps:

• In a large measuring cup or bowl, empty two packets of gelatin. Pour in hot coffee and whisk until gelatin is completely dissolved and no clumps remain. Whisk in Baileys and whiskey.
• Pour mixture into plastic shot glasses and refrigerate until firm, 2 to 3 hours.
• When shots are firm, top with cool whip and a sprinkle of chocolate shavings. Serve.

BAILEYS JELLO SHOTS

Steps:

• Line a 9X9 inch baking dish with plastic wrap.
• Add the hot coffee and sugar to a medium bowl, whisk to dissolve the sugar.
• Add 2 packets of gelatin mixture and whisk to make sure there are no clumps.
• Stir in the vanilla extract.
• Pour the coffee mixture into the prepared pan and refrigerate for at least 1 hour, or until firm.
• Using a wooden skewer poke holes in the surface of the coffee gelatin layer.
• Heat 1 cup of Baileys Irish Cream in a microwave-safe bowl until it almost simmers, then whisk in 3 packets of unflavored gelatin, until dissolved, and making sure there are no clumps.
• Whisk in the remaining Baileys into the mixture and pour the mixture over the coffee gelatin layer. Refrigerate for at least 2 hours, or until completely firm.
• To cut and serve, gently lift the entire sheet of gelatin out of the pan using the edges of the plastic wrap.
• Cut into 36 smaller or 24 larger squares. Top with small dollops of whipped cream and garnish with chocolate sprinkles on some and shaved chocolate.
• Refrigerate until ready to serve.

BAILEYS® AND COFFEE JELL-O® SHOTS

Steps:

• Sprinkle 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling water on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Fill shot glasses halfway and refrigerate until set, 2 to 4 hours.
• Sprinkle remaining 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling coffee on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Pour coffee mixture into the half-filled shot glasses on top of the previous layer. Return to the refrigerator and chill until set, 2 to 4 hours.

IRISH CREAM JELLY SHOTS

Steps:

• Line a 8-by-8-inch baking dish with plastic wrap so there is a 2-inch overhang on all sides.
• Whisk together the coffee and sugar in a medium bowl until the sugar dissolves. Vigorously whisk in 2 packets of gelatin until dissolved and the mixture thickens slightly. Strain the coffee mixture through a fine mesh sieve into the prepared pan. Use a spoon to scrape off any foam from the top. Refrigerate, uncovered, until firm, about 1 hour. Use a wooden skewer to poke several holes into the gelatin. (This will help the two layers stick together.)
• Microwave 1 cup of the liqueur in liquid measuring cup on high until hot, about 1 minute. Add the remaining 3 packets of gelatin and whisk until dissolved. Add the remaining liqueur and whisk to combine. Pour the mixture over the set coffee gelatin and chill until completely firm, about 2 hours.
• Gently lift the gelatin out of the pan using the plastic wrap to help you. Cut into 36 squares. (You could also use a small shamrock cookie cutter.)
• Pipe small dollops of whipped cream on top of each jelly shot and top each with an espresso bean. Refrigerate until ready to serve.

IRISH CREAM PUDDING SHOTS RECIPE - (4/5)

Steps:

• Whisk together the milk, liquor, and instant pudding in a bowl until combined. Add cool whip a little at a time with whisk. Spoon the pudding mixture into shot glasses, disposable party shot cups or 1 or 2 ounce cups with lids. Place in freezer for at least 2 hours.

COFFEE & BAILEYS JELLO CUBES

Steps:

• Let soak 7 sheets of leaf gelatin in cold water (for about 5 minutes).
• Make coffee. Make it as strong as you like. Add brown sugar and mix until sugar is dissolved.
• Take the gelatin out of the cold water and stir into the hot coffee until disolved. Let cool slightly.
• Meanwhile prepare a suited form of about 10 x 6 inches in size. Line out with cling film. Fill in the coffee mixture and put into the fridge for about 2 hours.
• Then soak 4 sheets of leaf gelatin in cold water (for about 5 minutes).
• Heat up the whipping cream. It should be warm. Take the gelatin out of the cold water and stir into the warm whipping cream until dissolved. Add Baileys and mix.
• Let cool, but don't let it gelatinize. Take Coffee jello out of the fridge and pour carefully the Baileys mixture onto the coffee jello.
• Put in the fridge and chill for at least 6 hours (or overnight).
• Take the "Coffee & Baileys Jello" together with the cling film out of the form.
• Cut it into cubes of about 1 inch using a thin sharp knife. Serve immediately or put them back into the fridge until use.
• NOTE: Should be make ahead one day prior serving.
• NOTE: Cooking time is for making one day ahead.
• NOTE on Gelatin: if you can't get leaf gelatin, you may use granulated gelatin. 4 sheets leaf gelatin are 1 envelope (o,25 oz) granulated gelatin. I would suggest to use 2 envelopes for the coffee part and 1 envelope for the Baileys part.

BAILEYS® AND COFFEE JELL-O® SHOTS

Steps:

• Sprinkle 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling water on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Fill shot glasses halfway and refrigerate until set, 2 to 4 hours.n
• Sprinkle remaining 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling coffee on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Pour coffee mixture into the half-filled shot glasses on top of the previous layer. Return to the refrigerator and chill until set, 2 to 4 hours.n