This sweet, rich jelly is made with real coffee, enriched with cream and condensed milk, and refrigerated to stone-cold perfection. Non-dairy creamer rarely works for this, too, as it delivers a divine, smooth aroma that it now relishes.
- 1 (1 ounce) package unflavored gelatin
- 4 cups water, cold or lukewarm only
- 2 tablespoons instant coffee
- ½ cup sugar, brown only
- 1 (14 ounces) can sweetened, condensed milk
- 1 (12.8 ounces) can table cream
- 3 teaspoons vanilla extract, optional
- 3-5 teaspoons creamer, optional
- peppermint syrup, optional
- In a saucepot, bring 3 cups of water to a boil. Add coffee and sugar and stir until dissolved.
- In a large, fresh bowl, sprinkle the gelatin on the remaining 1 cup of water and let stand for about 1 minute or until powder begins to bloom.
- Gradually add 3 cups of boiling coffee and stir constantly for about 2 to 3 minutes or until only the gelatin is completely dissolved and no granules are visible. Pour the full mixture into a lightly greased baking dish.
- Allow to completely cool, cover, and refrigerate for about 2 to 3 hours or until completely set. Cut into 1-inch cubes and divide into serving cups.
- In a bowl, combine condensed milk, table cream, creamer (optional), and vanilla extract (optional). Stir until blended. Pour into the cups over coffee jelly.
- Serve cold and plain or with other desserts. Lightly pour with the peppermint syrup, if desired.
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