Boozy Vietnamese Coffee Jelly Shots

You guys, you guys, you guys. OMG. I can’t stop eating these.

It’s Memorial Day right now and Austin is napping and we still have plans to go to a water park when he wakes up and I have to stop. eating. boozy. coffee. dessert shots.

But it’s soooooo good and my little man has been such a tornado today.


I was going to make a jazzed up version of a Vietnamese coffee but then I saw these mouthwatering photos on Pinterest of “Coffee Jelly“.

I decided that I had to try it. Especially when I saw that the creamy part is sweetened condensed milk. I could eat that stuff all by itself with a spoon (maybe I have). And because I am who I am … I added booze! Yes. Yes. Yes.

I used new Single Origin K-cups from Starbucks (they are spicy and chocolaty and sounded perfect for my spin on an international treat) and one of my favoritest vodkas, Van Gogh’s Double Espresso Vodka.

Patron makes a really good espresso tequila that would work as well. Just make sure it’s caffeinated and dark in color.


You can barely taste the alcohol (dangerous) and they are smooth and cool and creamy.

I’m still eating it. Someone please stop me. Really though.

P.S. Did you know that at Starbucks in Asia they sell Frappuccinos with “coffee jelly” in them? Yep.

Print Recipe

Boozy Vietnamese Coffee Jelly Shots

Yield: 12 shot glasses

Prep Time: 30 mins

Cook Time: 2 hours

Total Time: 2 hours 30 mins


  • 1 cup cold coffee
  • 1 cup espresso vodka or tequila
  • 2 envelops Knox gelatin
  • 15 oz squeezable bottle of Nestle La Lechera (or a large can of Sweetened Condensed Milk)
  • 1 loaf pan
  • shot glasses


1. Pour 1 cup cold coffee into a medium sauce pan. Sprinkle two envelops Knox gelatin on top and let is sit for a minute.

2. When the gelatin has bloomed put the sauce pan on medium heat and whisk until simmering and gelatin has combined. Add 1 cup espresso vodka or tequila.

3. Pour coffee gelatin mixture into a very lightly greased loaf pan. Refrigerate for at least two hours or until completely set/firm.

4. Run a butter knife along the edge of the loaf pan and loosen the coffee jelly. Flip it over (should be in a rectangle shape) on to a cutting board.

5. Cut into 1 inch strips and then mini cubes from that strip. They don't have to be perfect.

6. Top with about 2-3 tablespoons sweetened condensed milk before serving. (Always keep jello refrigerated until serving. It melts easily!)

3 Responses to “Boozy Vietnamese Coffee Jelly Shots”

  1. Dana posted on May 26, 2015 at 6:46 pm (#)

    This looks flipping amazing! I don’t drink very much at all, but I’d definitely try this out! I love your posts! ; )


  2. Megan Marlowe posted on June 18, 2015 at 6:51 pm (#)

    OMG, you had me at coffee!  These look amazing!  Just found your site and so glad I did.  You’re so creative and the recipes all look so delicious!

  3. zonznssyce posted on February 15, 2019 at 4:36 am (#)

    Boozy Vietnamese Coffee Jelly Shots +ALs- That’s so Michelle
    +ADw-a href+AD0AIg-

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