- 1 cup strongly brewed coffee
- 1 cup Irish whiskey
- ½ cup half and half
- ½ cup Bailey’s Irish Cream
- 3 envelopes gelatin powder, divided
Lightly coat 16 shot glasses, plastic or glass, with cooking spray.
Whisk together the coffee and a ½ cup of water in a medium saucepan. Sprinkle two gelatin packets over the top and let it soften for 5 minutes. Heat the liquid, but do not let it boil, over medium heat. Whisk until the gelatin is dissolved. Remove it from the heat. Stir in the Irish whiskey.
Fill the shot glasses two-thirds of the way full with the coffee mixture. Let the coffee layer set in the refrigerator for 3-4 hours.
Mix the half and half with a ½ cup of water in a small saucepan. Sprinkle the remaining gelatin packet over the top. Let the gelatin soften for about 5 minutes. Heat it over medium heat, whisking until the gelatin is dissolved, about 2 minutes. Do not let it boil. Remove the pan from the heat and stir in the Bailey’s Irish Cream.
Top each shot with a portion of the Bailey’s mixture. Chill them for another 3-4 hours until they are set.
Loosen the shots out of the glasses using a tooth pick and enjoy.