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.
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.
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