Coffee Jello Recipe 365 Food

COFFEE JELLO

Steps:

• Whisk hot coffee, gelatin, and sugar in a large measuring cup (measuring at least 4 cups) until completely dissolved.
• Pour into 8x8 square pan and chill for at least 4-6 hours, preferably overnight.
• When firm and completely chilled, cut into squares and carefully place into individual glasses or small bowls.
• Whisk 1 can Sweetened Condensed Milk and milk until smooth and fully combined. Transfer into a small pitcher for serving.
• Place coffee jello into individual cups/bowls. Pour sweet milk over jello squares and serve immediately with spoons and extra sweet milk.
• Optional: To make your coffee jello ombre, fill about 3/4 of the way with sweet milk. Top with a little extra coffee, gently stir, and serve.

IRISH CREAM JELLY SHOTS

Steps:

• Line a 8-by-8-inch baking dish with plastic wrap so there is a 2-inch overhang on all sides.
• Whisk together the coffee and sugar in a medium bowl until the sugar dissolves. Vigorously whisk in 2 packets of gelatin until dissolved and the mixture thickens slightly. Strain the coffee mixture through a fine mesh sieve into the prepared pan. Use a spoon to scrape off any foam from the top. Refrigerate, uncovered, until firm, about 1 hour. Use a wooden skewer to poke several holes into the gelatin. (This will help the two layers stick together.)
• Microwave 1 cup of the liqueur in liquid measuring cup on high until hot, about 1 minute. Add the remaining 3 packets of gelatin and whisk until dissolved. Add the remaining liqueur and whisk to combine. Pour the mixture over the set coffee gelatin and chill until completely firm, about 2 hours.
• Gently lift the gelatin out of the pan using the plastic wrap to help you. Cut into 36 squares. (You could also use a small shamrock cookie cutter.)
• Pipe small dollops of whipped cream on top of each jelly shot and top each with an espresso bean. Refrigerate until ready to serve.

COFFEE JELLY

Steps:

• Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.

COFFEE JELLO

Steps:

• 1. Pour boiling water in a medium size measuring cup; add contents of knox gelatin envelope & stir until dissolved.
• 2. Measure out the 1 cup of black coffee, pour into gelatin mixture; stir.
• 3. Pour into individual bowls or into one bowl. Refrigerate for at least 4 hours or until firm. Garnish with sugar on top & some cream or eat plain.

ORANGE COFFEE JELLO

Steps:

• Prepare 1 1/2 cups strong coffee.
• Sweeten brewed coffee to taste, then add vanilla and orange essence.
• Dissolve gelatine according to package directions.
• Combine dissolved gelatine and coffe.
• Fill two cups or glasses with jello mixture, let cool.
• Chill for at least two hours.
• To serve, whip cream and top each serving with half of the whipped cream.
• Sprinkle with cocoa (you can also use some chopped dark chocolate).
• Enjoy!

COFFEE GELATIN

Steps:

• Place the 1 cup cold coffee in a medium bowl; sprinkle the gelatin over the coffee and let stand for 1 minute.
• Add the hot coffee, sugar, and half-and-half; stir until well combined.
• Pour into a 1 quart gelatin mold, large serving bowl, or individual parfait glasses or glass coffee cups.
• Cover, and chill until firm.
• Top with whipped cream and a sprinkle of ground cinnamon or shaved chocolate.