Baby Guinness Irish Coffee Jell-O Shots

Celebrate St. Patrick’s Day with a round of Baby Guinness Irish Coffee Jell-O Shots! Sweet and boozy, these two-tone, layered gelatin shots taste just like the classic spiked coffee cocktail. 

Baby Guinness Irish Coffee Jell-O Shots // Feast + West

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After I made Champagne Jell-O Shots at New Year’s, I started realizing all the fun things you can do with gelatin. The Kitchn recommends a basic formula for Jell-O shots:

Basic Jello Shot Formula

(1 cup liquor + 1 cup non-alcoholic liquid + 2 envelopes (5 1/2 teaspoons) gelatin powder) x 4 hours chilling time = 16 1-ounce Jello Shots

Essentially, you can add gelatin to any liquid and any alcohol, as long as you keep the ratios consistent.

Then you put them in cute little cups, and they make a fun party treat. 

This little ah-ha! moment led me to think outside the box on Jell-O shots, and that’s how I dreamed up these Baby Guinness Irish Coffee Jell-O Shots. 

Baby Guinness Irish Coffee Jell-O Shots // Feast + West

In particular, I’ve been thinking about making a gelatin version of Baby Guinness shots

I first tried Baby Guinness shots on vacation with my family in Ireland. They taste like an Irish coffee and look like miniature pints of Guinness.

They’re made with a shot of coffee liqueur and topped with a float of Irish cream.

What could be better?! They’re much sweeter than regular Guinness if you’re not one for a big pint of stout beer!

Baby Guinness vs. Irish coffee

A Baby Guinness shooter isn’t so different from an Irish coffee. Here’s why:

In a Baby Guinness, you spoon Irish cream like Bailey’s (or better yet, homemade Irish cream!) over top of coffee liqueur like Kahlua to make a shooter.

In an Irish Coffee, you combine coffee and Irish whiskey and top it with whipped cream, often flavored with Irish cream, to make an after-dinner drink.

Baby Guinness Irish Coffee Jell-O Shots // Feast + West

How to make baby guinness irish coffee jell-o shots

You’ll find this recipe so easy to make. You’re going to make two kinds of boozy gelatin mixtures: 

The first is a coffee gelatin, made boozier with coffee liqueur or Irish whiskey. (Don’t have either of these? Vanilla vodka would be fine, so would any kind of bourbon. Even rum would work.) 

The second is an Irish cream gelatin, made boozier with Irish cream liqueur like Bailey’s. 

You will layer the coffee gelatin in your shooter cups first, then let that set up a little bit in the fridge.

Next, you’ll add your Irish cream gelatin mixture on top and let that set up until your jello shots are all ready for enjoyment! 

Baby Guinness Irish Coffee Jell-O Shots // Feast + West

I’m giving you two options for this recipe: You can make Baby Guinness Jell-O Shots OR Irish Coffee Jell-O Shots.

You can make your St. Patrick’s Day Jell-O Shots sweeter like a Baby Guinness or sturdier like an Irish coffee.

Or both! Your call.

It will come down to how much you fill your shot glass cups with the coffee gelatin mixture, and how much cream gelatin you add on tip. 

Baby Guinness Irish Coffee Jell-O Shots // Feast + West

By the way, I teamed up with a bunch of awesome bloggers to put on a huge St. Patrick’s Day party.

Colleen from Lemon Thistle coordinated it all, and she has all the details on her blog.

We have lots of tips for styling your own St. Paddy’s party, so be sure to check out the cool DIY projects and delicious eats from our friends!

And if you’re looking for more great St. Patrick’s Day recipes, look no further than these Baked Chocolate Guinness Donuts with Irish Coffee Glaze or this Irish Mule to help you celebrate! // susannah

Baby Guinness Irish Coffee Jell-O Shots // Feast + West

Baby Guinness Irish Coffee Jell-O Shots

Yield: 12
Prep Time: 30 minutes
Set Time: 5 hours
Cook Time: 30 minutes
Total Time: 6 hours

A layered gelatin treat for St. Patrick's Day that tastes of Irish coffee and the popular Baby Guinness shots

Ingredients

For coffee layer (bottom)

  • 1 cup coffee
  • 1 cup coffee liqueur OR Irish whiskey
  • 2 envelopes (5 1/2 teaspoons) gelatin powder

For cream layer (top)

Instructions

  1. Prepare molds. (I used plastic shot glass cups, but you can also use cupcake wrappers or mini-muffin tins.) Spray them lightly with cooking spray.

Coffee layer (bottom)

  1. Whisk together coffee with 1/2 cup water in a small saucepan. Sprinkle gelatin over top and allow to rest for 5 minutes until gelatin is softened and the liquid’s surface appears slightly wrinkled.
  2. Warm the liquid over medium heat for 2 to 3 minutes, stirring until gelatin is completely dissolved. Do not let boil. Remove from heat.
  3. Whisk in the Kahlua or Irish whiskey.
  4. Next, fill the molds. Distribute the liquid evenly among the molds, leaving enough room for a second layer. Refrigerate until firm, approximately 30 minutes to 1 hour.

Cream layer (top)

  1. Whisk together half-and-half with 1/2 cup water in a small saucepan. Sprinkle gelatin over top and allow to rest for 5 minutes until gelatin is softened and the liquid’s surface appears slightly wrinkled.
  2. Warm the liquid over medium heat for 2 to 3 minutes, stirring until gelatin is completely dissolved. Do not let boil. Remove from heat.
  3. Whisk in the Irish cream.
  4. Fill the molds. Distribute the liquid evenly among the half-filled molds. Refrigerate shots 3 to 4 hours more before serving.
  5. Serve. If using a mold (in lieu of cups), dip bottom of pan into hot water for 5 seconds. Run a paring knife around the edge of the Jell-O to loosen. Flip out the molds onto a wax paper-lined surface. Keep chilled until serving. Sprinkle with more sanding sugars before serving.

Did you make this recipe?

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Comments

  1. Donna says

    I just found this an it’s awesome! I am doing a baby event at a show an having pink strawberry champagne jello shots for all unexpected guests in two forms (champagne an non so I’ll ginger ale) but this is great for dads, grandparents,anybody Irish…lol

    Thank you for posting it….my son’s are gonna love this!! (All 4)

    • Susannah says

      Hi Donna! I’m so happy to hear that! These are a super fun recipe, and I agree, they are perfect for dudes. I love that you are serving them at a baby event — how clever! Hope you enjoy and thanks so much for the comment!

  2. Shirlie says

    I’m a Guinness drinker so I was just wondering, can actual Guinness Stout be substituted for the Irish whiskey or use half whiskey & half stout (maybe heat and reduce the Guinness to almost a syrup form)?

  3. Steph says

    I’m so excited to make these – they sound delicious and look amazing! Any thoughts on using 1 full cup of Bailey’s as opposed to 1/2 cup half-and-half or heavy cream? Thank you!

  4. Amber says

    This is excellent! Have you tried making jello-shots with Sure-Jell rather than gelatin? I have sure-jell on hand, but really don’t want to screw these up 🙂 Thank you for the fabulous recipe!

  5. Jayne says

    Made these for St Pats Day and They look really amazing but just didn’t taste great.
    I will make them again but need to add some sweetness and maybe more coffee? Very gelatinous.

    • Susannah says

      Hi Jayne, I’m so sorry these didn’t work out for you. If they set up too much for your taste, try adding more booze as that is what will keep them from reaching their prime jello mold quality. A little more coffee liqueur will help with the sweetness and coffee flavor too, so that’s worth a shot. And make sure you brew super strong coffee, too! Let me know if that helps for next time! //susannah

  6. Criztoval says

    why the water if ratio is 1c liquor to 1c liquid. Just curious cause I would really like to make these.

    • Susannah says

      Hey Criztoval, you can skip the step of adding the water step if you like! I prefer to dilute the coffee just a little bit to stretch the coffee layer mixture to more jello shots, but it doesn’t have a great impact on the flavor or the setting of the gelatin.

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