Baby Guinness Jello Shots

The combination of Bailey’s Irish Cream, Guinness stout, coffee and chocolate are blended together to make this Baby Guinness Jello shot which is perfect for Saint’s Patrick Day

 

Ingredients
  • For the chocolate Guinness jello shot portion:
  • ½ cup cold Guinness Stout
  • 2 envelopes unflavored gelatin
  • ¼ cup Patron Cafe
  • ¼ cup Creme de Cacao (or just ½ cup Creme de Cacao if not using Patron)
  • 1 cup hot water
  • For the Bailey’s jello shot portion:
  • ½ cup Bailey’s Irish Cream
  • 1 envelope unflavored gelatin
  • ½ cup hot water
  • Get Cooking!
    For the chocolate Guinness jello shot portion:
    1. Add Guinness to a medium bowl, sprinkle on both envelopes of gelatin, and allow to sit for one minute.
    2. Stir in Patron, creme de cacao and hot water until the gelatin is completely dissolved.
    3. Evenly divide the chocolate Guinness jello shot mixture into individual shot glass cups and refrigerate immediately for 15-20 minutes. NOTE: Mine made exactly 15.
    For the Bailey’s jello shot portion:
    1. Once the Guinness portion has chilled, add the Bailey’s Irish Cream to a medium bowl, sprinkle on the packet of gelatin, and allow to sit for one minute.
    2. Pour hot water into the Bailey’s jello shot mixture and stir until the gelatin is completely dissolved.
    3. Gently pour the Bailey’s jello shot mixture over the chilled Guinness mixture.
    4. Refrigerate for 3 hours or until completely set.
    5. Enjoy!
  • Baby Guinness Jello Shots1
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