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Irish Cream Jelly Shots

An old-school spiked coffee drink just got an update. These boozy jelly shots have everything the cocktail does -- coffee, Baileys and whipped cream. Cut them into squares or use a small shamrock cookie cutter for good luck.
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  • Level: Easy
  • Total: 3 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 36 shots
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2 cups hot strong black coffee

3 tablespoons sugar

Five 1/4-ounce packets unflavored gelatin

One 750-ml bottle Irish whiskey and cream-based liqueur, such as Baileys Original Irish Cream

For Serving: Whipped cream and chocolate-covered espresso beans 


Special equipment:
a wooden skewer and piping bag, optional
  1. Line a 8-by-8-inch baking dish with plastic wrap so there is a 2-inch overhang on all sides.
  2. 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.)
  3. 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.
  4. 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.)
  5. Pipe small dollops of whipped cream on top of each jelly shot and top each with an espresso bean. Refrigerate until ready to serve.