2 tsp unflavored gelatin
10 tbsp of Guinness OR 10 tbsp of an American Lager, Light Beer or Ale
optional: sugar to sweeten the beer
optional: 1 tsp cocoa powder (to add a hint of chocolate taste to the Guinness)
For the Guinness Foam Head:
YOU WILL NEED TO USE THIS RECIPE TWICE SO PURCHASE DOUBLE THIS AMOUNT
2 tsp of unflavored gelatin
3 tbsp of Bailey’s or some other Irish cream
For the Golden Beer Foam Head:
(You do NOT need to double this recipe)
1 tsp of unflavored gelatin
1- 1/2 tbsp of sweetened condensed milk
Makes about 6 shots
Sprinkle gelatin over a bowl of 10 tablespoons of either cold Guinness or your beer of choice. Needs to be cold.
If you want to have a hint of chocolate flavor in your Guinness, add about 1 teaspoon of cocoa powder. Stir in. It will foam up a bit, don’t fret.
Boil about a cup of water. If you want sweetened beer (and probably recommended for those who are adding the cocoa powder as well), add in 1/4 cup to 1/2 cup to the boiling water. Everyone has different taste, so it is up to you to determine how sweet or savory you want your jello shots. Some people don’t like sugar, while others want it sickingly sweet.
Measure out 4 tablespoons of the boiling water and add it to the beer/gelatin mixture. Stir until gelatin is dissolved.
Use either a spoon or a pouring container with a spout to fill your mugs up. If you see particles in the mixture, feel free to use a sieve and pour through it into the mugs to remove the particles.
Leave some space for the foam heads at the top of the mug. Place in fridge to harden.
If you are using other beer follow the same steps for the Guinness. Don’t attempt to use the chocolate. It would probably taste gross in this case. Pour into mug shot glasses and store in fridge.
For the Irish Cream foam head
This is for the Guinness. Measure out 2 teaspoons of unflavored gelatin and sprinkle over a bowl of 2 tablespoons of cold water.
Add 2 tablespoons of boiling water and 3 tablespoons of Irish Cream onto the mixture. Stir until dissolved.
Pour onto a plate. Once the Irish cream jello is firm, take out and chop up into teeny, tiny little bits.
Pile it up onto the tops of the firm Guinness jello shots.
Make your second batch of Irish Cream jello using the same process. Once gelatin is dissolved use a small measuring spoon to drip over the little chopped bits. This will fill in the empty spaces.
Place in fridge until firm (an hour or so). Once firm, if you do not plan on serving right away cover the tops with plastic wrap and store in an air tight container. Otherwise, the foam heads will brown.
Golden Beer Foam Head
To create your foam heads, add 1 teaspoon of gelatin with 1 tablespoon of cold water.
Add 1 tablespoon of boiling water, as well as 1 -1/2 tablespoons of sweetened condensed milk. Stir very well until combined (I used a mini whisk).
If you would like to add bubbles to the shots, use a straw. I show more detailed instructions on adding bubbles to jello in my champagne jello shot post, here.
It is best to create the bubbles earlier while the jello is still hardening, but I forgot. Silly me.
So I had to do it right before and they were not as realistic. Either way, pour the sweetened condensed milk jello mixture on top before it hardens. Place in fridge.