Irish Cream Jelly Shots

Name: Irish Cream Jelly Shots
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 36 shots
Ingredients: 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

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Level: Easy

Total: 3 hr 20 min (includes chilling time)
Active: 20 min

Yield: 36 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.

Level: Easy

Total: 3 hr 20 min (includes chilling time)
Active: 20 min

Yield: 36 shots

Ingredients

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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

Directions

Watch how to make this recipe.

Special equipment:

a wooden skewer and piping bag, optional

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.