Cinnamon Latte Jello Shots

Cinnamon Latte Jello Shots

If there is anything that embodies what the Boozy Barista is, it’s this: bold, caramelly, Marley Espresso with smooth, creamy RumChata and brown sugar! Tastes like having a sweet, cinnamony latte in a jello shot!

  • Rumchata (10 oz)
  • Cold Brewed “Espresso Roast” coffee (4 Cups)
  • Brown Sugar (5 Tbs)
  • Boiling hot water (1 cup)
  • Knox Unflavored Gelatin
  • A stirrin’ spoon
  • A small bowl
  • Measuring cups
  • Measuring spoons
  • A pot for boiling water
  • Jello shot cups
  1. Make your cold brew coffee first! This can take 12 hours to do, so this ain’t no joke! If you don’t have the time to make your own coldbrew, then grab a few bottles of Barefoot Coffee Roaster’s Cold Brew!
  2. Place your RumChata in a small bowl and put it in the freezer to chill.
  3. Place about 1 cup of water into a pot or sauce pan and bring to a boil. Once it is boiling, take it off the heat.
  4. Add your gelatin to the boiling hot water and stir thoroughly until it is all dissolved and lump-free!
  5. Next pour your cold brewed coffee into the hot gelatin and keep stirring!
  6. Now add in your brown sugar and RumChata, and don’t stop stirring! Make sure it all blends together nicely!
  7. Once it looks as mixed as it can be, pour it all into a large measuring cup and start pouring it into your jello shot cups.
  8. Put the lids on your jello shot cups and place them in the fridge. They should be ready in about 2-4 hours.
  9. (Optional) If you have any leftover coffee beans, place one on top of each jello shot to make it look purrdy!
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