Photo: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Julia Levy
Active Time
10 Mins
Total Time
1 Hour 45 Mins
Yield
Makes 8 shots

If you’re looking for an easy way to get the St. Patrick’s Day party started, look no further than these Irish coffee inspired Jell-O shots, featuring layers of Kahlúa-spiked coffee, Baileys Irish cream, and Irish whiskey. We also included a bit of pecan liqueur (because it’s delicious), but feel free to replace it with an additional 1/4-cup Baileys. 

How to Make It

Step 1

Stir together coffee and coffee liqueur in a small bowl. Sprinkle evenly with 1 pack of the gelatin; let stand until bloomed, about 1 minute. Pour 1/2 cup of the hot water over mixture, and whisk until gelatin is dissolved, about 1 minute. Pour 1 ounce (2 tablespoons) coffee mixture into each of 8 shot-sized plastic cups. Refrigerate until set, about 30 minutes. 

Step 2

Combine Irish cream liqueur and pecan liqueur (if using, if not, use equal amounts of Irish cream liqueur) in a small bowl. Sprinkle with 1 packet of the gelatin; let stand until bloomed, about 1 minute. Pour 1/2 cup of the hot water over mixture, and whisk until gelatin is dissolved, about 1 minute. Pour 1 ounce (2 tablespoons) Irish cream mixture on top of gelatinized coffee layer. Refrigerate until set, about 30 minutes. 

Step 3

Pour Irish whiskey into a small bowl. Sprinkle with remaining 1 gelatin packet; let stand until bloomed, about 1 minute. Pour remaining 3/4 cup hot water over whiskey, and whisk until gelatin dissolves, about 1 minute. Pour 1 ounce (2 tablespoons) whiskey mixture over gelatinized Irish cream layer. Refrigerate until set, 45 minutes to 4 hours.

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