MOCHA ESPRESSO EDIBLE COCKTAIL RECIPE
By the martini diva
I’ll have a MOCHA ESPRESSO with a Buttercrunch Biscotti, to go, please!
A Coffee, Hazelnut & Cream Flavored Edible Cocktail
When I decided to make a coffee flavored cocktail gel I kept thinking of how people order their chi-chi coffees at places like Starbucks and that great parody of the whole process in the movie L.A. Story with Steve Martin and Sarah Jessica Parker.
This inspired my whole approach to how I decided to make this Mocha Espresso Edible Cocktail. To tickle the barrista in my soul, I have created a “mocha espresso with a shot of hazelnut. a dash of cinnamon” and it comes with an order of three little gel biscotti on the plate!
This is my “half, double decaffeinated, half-caff” homage to all silliness we’ve gotten involved with in ordering a simple cup of coffee. It’s a little tongue in cheek presentation, complete with a twist of humor!
1 C. Espresso
1 C. Kahlua
2 Pkgs. Knox Gelatin
3 Tsp. Cinnamon
1/2 C. Sugar
1/2 C. Coffee
1/2 C. Milk
1/2 C. Hazelnut Liqueur
1/2 C. Hazelnut Creamer
2 Pkgs. Knox Gelatin
Garnish & Presentation
1 Tbsp. Ground Coffee
Crushed Up Butterfingers
Non-stick Medium Saucepan
12 – 16 Small Plastic Shot Cups
Mini Loaf Pan or similar small pan
Sharp, Thin Blade Knife
BASIC GEL DIRECTIONS
- Spray all your molds with cooking spray and set aside.
- Measure out all your ingredients and get your tools ready.
- Pour your non- alcoholic liquid (juice, water, puree, milks, creams, etc.) into your saucepan, stir well and let this sit for a few minutes.
- Place the saucepan on a burner, turn the heat to low and warm the mixture, stirring constantly, until the gelatin is completely dissolved. This takes about 2 to 4 minutes. Do not boil, it’s not necessary.
- Remove the pan from the burner and, if the recipe calls for a package of dessert gelatin, stir it in.
- Next, quickly stir in your alcohol ingredient.
- Pour gelatin mixture immediately into whatever mold(s) you plan on using.
- Place in the refrigerator to set for at least an hour.
- You can then pour on additional layers, if any.
- Once all layers are set, you are ready cut, press out with a cookie cutter and/or release the elements of your cocktail gels and plate.
SPECIAL INSTRUCTIONS & TIPS FOR MOCHA ESPRESSO EDIBLE COCKTAILS
- I used the small, plastic shot glasses for my molds to get the shape of a cup of coffee from a coffee house.
- Start with the espresso layer first and do the mocha layer last. Save enough of the mocha gelatin to make your Gel Biscotti.
- To make the small Gel Biscotti I reserved about 1/3 of a cup of the mocha layer and poured this into the small loaf pan. I tossed in the crushed Butterfingers, let it set then cut out small crescents with my knife. I then rolled the round edge in the cinnamon sugar mixture.
GENERAL SPECIAL INSTRUCTIONS & TIPS
- If you are molding in a cake pan, dip your knife blade in hot water and slide it around the edge of the cake pan. Do the same when you cut out the separate pieces. Use a flat metal spatula to lift your gel out of the pan.
- Cookie cutters don’t need to be heated and silicone molds do not need to be heated to release either – but don’t forget the cooking spray before you pour your gelatin into any mold!
- Most cocktail gels can be frozen, depending on the ingredients.
- If you’re preparing these for a party that will have children present create some without alcohol simply by replacing the liquor with the same amount of a non- alcoholic liquid or puree of a complimentary flavor, BUT be sure to make the non-alcoholic ones look very different from the ones with alcohol.