Vietnamese iced coffee jelly made with starbucks via
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Ingredients
  • For the coffee jelly:
  • 3 sticks of Starbucks Vanilla iced VIA
  • 2 packets of unflavored gelatin
  • 2¼ cups cold water
  • For the milk jelly:
  • 1 cup half and half
  • 3 T sweetened condensed milk
  • 1 T pure vanilla extract
  • 2 packets of unflavored gelatin
Instructions
  1. Using an immersion blender (or you could just use a whisk) blend the VIA with the water until fully dissolved. Add the packets of gelatin, and stir until dissolved. Pour into a 8x8 glass baking dish. Carefully tap pan against the counter to get rid of any bubbles. You may need to skim bubbles off the top with a spoon. Cover and let set in the refrigerator for at least 4 hours.
  2. Once the coffee jelly is set, it's time to make the milk layer. Combine both milks and the vanilla extract, then stir in gelatin. Pour milk jelly mixture on top of the coffee jelly, and let set in the refrigerator for a few hours, or overnight before cutting.
  3. Once the top layer is set, cut serve and enjoy!
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/05/14/vietnamese-iced-coffee-jelly/