Caramel Macchiato Jelly Shots
Your favorite coffee has now become a delicious, triple-layered spiked jelly shot.
1 1/2 cups hot brewed dark roast coffee or espresso, divided
6 tablespoons sugar, divided
3 envelopes plain gelatin
3/4 cup caramel vodka, divided
1/2 cup cream, divided (for jelly shots)
1/2 cup heavy whipping cream, whipped, or canned whipped cream (for topping)
3 tablespoons caramel ice cream topping
1/2 teaspoon cinnamon
DIRECTIONS
In a medium bowl, whisk together 1/4 cup hot coffee, 2 tablespoons sugar, 1 packet of gelatin, and 1/4 cup caramel vodka.
Whisk together until gelatin is fully dissolved.
Whisk in 5 tablespoons of cream.
Pour into the bottoms of 10 to 12 plastic mini espresso cups. Refrigerate until firm.
In a medium bowl, mix together 1/2 cup hot coffee, 2 tablespoons sugar, 1 packet of gelatin, and 1/4 cup caramel vodka.
Mix together until gelatin is fully dissolved. Whisk in 3 tablespoons cream. Pour on top of the first layer in the mini espresso plastic cups. Refrigerate until firm.
In a medium bowl, Mix 1/2 cup hot coffee, 2 tablespoons sugar, 1 packet of gelatin, and 1/4 cup caramel vodka
Mix until gelatin is fully dissolved. Whisk in 1 tablespoon cream. Pour on top of the second layer in the mini espresso plastic cups. Refrigerate until firm.
Just before serving, top each jelly shot with whipped cream, a drizzle of caramel, and a sprinkle of cinnamon.
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