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!).