Caramel Macchiato Jelly Shots

By Coppermouse

Your favorite coffee shop sipper becomes a delicious, triple-layered spiked jelly shot. Delicious, and surprisingly simple!

Ingredients

• 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 / cup heavy whipping cream, whipped, or canned whipped cream (for topping)
• 3 tablespoons caramel ice cream topping
• 1/2 teaspoon cinnamon

Preparation

Step 1

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.
2. In a medium bowl, whisk together 1/2 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 3 tablespoons cream. Pour on top of the first layer in the mini espresso plastic cups. Refrigerate until firm.
3. In a medium bowl, whisk together 1/2 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 1 tablespoon cream. Pour on top of the second layer in the mini espresso plastic cups. Refrigerate until firm.
4. Just before serving, top each jelly shot with whipped cream, a drizzle of caramel, and a sprinkle of cinnamon.