How it’s made…

Here is what we did

Layer One

1. Bloom gelatin

2. Heat 1 cup heavy whipping cream over low heat

3. Add gelatin and stir

4. Add 1 tbsp sugar and 2 drops of sweet cream flavoring, stirring thoroughly 

5. Take off heat and add ⅛ tsp vanilla and stir

6. Spray non stick on the mold and blot off excess non stick spray

7. Pour halfway into mold and refrigerate for 3 to 4 hours

Layer Two

1. Bloom gelatin

2. Heat 1 cups of fresh espresso 

3. Add gelatin

4. Take off heat and add 2 tbsp heavy whipping cream, stirring thoroughly

5. Add ½ tbsp pumpkin spice syrup and stir

6. Add ½ cup Jack Daniel’s Tennessee Fire and stir

7. Let cool for 1 minute

8. Bring out the refrigerated layer one and carefully pour cooled espresso mixture into the mold. Use a toothpick to carefully pop any unwanted air bubbles

9. Refrigerate for 3 to 4 hours

10. Carefully remove from mold and enjoy

Pumpkin Fire Spice

• 2oz Jack Daniel’s Tennessee Fire

• 4oz coffee

• 1/4oz pumpkin spice syrup

• coffee creamer (if desired)

• whipped cream and coffee beans for garnish

Pour Jack Daniel’s Tennessee Fire Whiskey into a mug of coffee. Add pumpkin spice and desired amount of creamer. Stir. Garnish with whipped cream and coffee beans.