While some people get excited every fall for the debut of the heralded Pumpkin Spice Latte, I am the girl patiently waiting for the inevitable return of the peppermint mocha. While I know it’s available year-round, for me this minty treat is best savored slowly while strolling down a street in the winter, checking out Christmas lights and window shopping.
Most of the year I drink straight-up black coffee so when December rolls around my first sip of the peppermint mocha is pure chocolatey, sugary bliss. This year I decided to take that deliciousness and turn it into a Jello shot.
Because, well, why not?
I’ll admit I was a little concerned about the basic idea of gelatinous chocolate, or gelatinous coffee for that matter. Usually when I think Jello, I think fruit so this was a bit of a stretch for me.
After doing some Google researched, I made my first batch using coffee, hot cocoa mix, a blend of alcohol and a touch of coffee syrup (have you tried this stuff? It’s like crack!).
The result was good but it tasted a bit flat and it was way too firm. I like my Jello set, but I don’t want to chew it like a steak.
My next batch was perfection. I think what really rounded out the flavor was the addition of cream to the Jello. It gave the shot some depth and a much nicer texture — lightly bouncy with a hint of pudding.
Seriously, these shots were the embodiment of a peppermint mocha in a portion cup and were boozy enough to take a few of my co-workers by surprise. (Yes, that is a perk at my job, alcoholic Jello shots are totally acceptable during working hours.)
Topped with a dollop of coffee-infused whipped cream and a sprinkling of crushed candy canes, they were insanely good. They also look super adorable served in espresso cups.
Boozy Peppermint Mocha Jello Shots
Makes 12 2-ounce portions
- 1 cup brewed coffee, cold
- 1 package unflavored gelatin
- 4-5 TB hot cocoa mix
- 2-3 TB coffee syrup (optional, but if you don’t use check for sweetness, you could also add some plain simply syrup if necessary)
- 1/4 cup water
- 1/4 cup cream
- Sea salt
- 1/4 cup vodka (chocolate vodka or liqueur would be great too)
- 1/4 cup coffee liquor (I used some cheapie stuff, Copa de Oro)
- 1/4 cup peppermint schnapps (I like Rumplimintz)
- 1/2 cupfreshly whipped cream
- 1 small candy cane, crushed
Pour cold coffee into a small sauce pot. Sprinkle gelatin over coffee, allow to bloom for several minutes. Heat over low heat until gelatin dissolves. Add water, cocoa mix and syrup. Once everything is dissolved, remove from heat.
Pour in cream and a dash of salt.
Pour mixture into bowl, add booze, stirring until well-incorporated. Taste and adjust flavor as needed. Pour into portion cups, espresso cups or shot glasses and allow to set for at least 4 hours.
Top with whipped cream and candy cane pieces. Enjoy!