Irish Coffee Shots

Irish coffee cups

Irish coffee cups

So my friend Lorne came up with this fabulous idea to make mini-desserts for the New Years Party. I am going to do a write-up on all the desserts I made. It was a lot of fun to come up with ideas and try to make different desserts. It was really nice to make a lot of little desserts and everyone loved trying lots of different desserts.

A little note about using gelatine. We get gelatine in a powder format in the US (in Europe and Australia you get it in sheets). To soften gelatine you sprinkle it over water and let it soak for about 4 minutes. I normally use a small cereal bowl so I get the maximum surface to sprinkle the gelatine.

For a couple of twists you can add a cocoa cream layer between layer 2 and layer 3. You can also reduce the amount of alcohol or increase especially if you want something more boozy!

This is a dessert especially for coffee lovers. I hope you enjoy it as much as my friends did.

New Years Table

New Years Table


For 12 5oz shot glasses. Approx prep time 1 hour

Layer 1

  • 300 ml water
  • 1 sachet instant espresso powder (I used a Starbuck’s sachet)
  • 1/2 cup rum or whisky
  • 1/2 packet gelatine (soaked in 1/2 cup of water)
  • 2 tbsp sugar

Layer 2

  • 1000 ml milk
  • 6 tbsp cornstarch
  • 4 tbsp instant coffee
  • 4 tbsp sugar

Layer 3

  • 300 ml  heavy whipping cream
  • 3 tbsp sugar
  • 2 tbsp Kahlua

Chocolate block for chocolate shavings


Layer 1

Sprinkle the gelatine over the 1/2 cup of water and let it bloom. Heat the 300ml of water then add the espresso powder and sugar and stir to dissolve. Add the rum and then the gelatine and stir till the gelatine dissolves. Pour it carefully into the shot glasses. Let them cool on the counter and then refrigerate them while you continue to the next step.

Layer 2

Dissolve the cornstarch in about 100 ml of milk. Heat the rest of the milk, sugar and instant coffee until hot (not boiling). Add the cornstarch milk and lower the heat. Stir constantly until the mixture begins to thicken and then keep it on for 1-2 more  minutes till it thickens a little more.  Turn off the heat and stir occasionally as it cools so it does not form a skin. Once it is cool you can spoon it into the glasses or use a piping bag. Return to the refrigerator.

Layer 3

Whip the cream till it starts to thicken. Then slowly add the sugar until it just starts to form thick peaks. Add the Kahlua and fold into the cream. Spoon that over layer 2 or pipe it over layer 2.

Using micro-plane shave a block of chocolate onto the whipped cream. Refrigerate until ready to server.


2 responses to “Irish Coffee Shots

  • Katrina

    Layer 1 instruction’s confusing. how much total H20 used? 1/2 cup H20 w/gelatin then heat 300ml H20. How much espresso powder? 300ml into 300ml of heated H20? Only 1/2 pkt gelatin will not harden.

    Layer 2 with 1000cc milk and 6 Tbs cornstarch did not thicken to use piping bag. Added additional Tbs cornstarch, still watery.

    No time frame in recipe. Looks good in your photo but recipe did not come out at all.

    • anoccasionaltart

      Thanks for your feedback. I have made the corrections to the recipe.
      The gelatine is sprinkled over the 1/2 cup of water.
      The 300ml is an additional quantity that is heated.
      I used the Starbucks instant espresso sachet. You get boxes of 10 I think. I do not have one at the moment but will update the recipe when I buy them. You could just make espresso and then use 300ml. I do not have an espresso machine.
      The lowest layer was had a fairly jello consistency.

      For Layer 2 you have to cook it till it thickens. As you continue to heat and stir it, it does thicken.

      I am sorry it did not work out for you.


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