We know what you're thinking, coffee jello sounds weird. But then again so does cold-brewed instant tea so here we go! Rie, one of our most talented staffers in the kitchen, invented what we think is the best summer dessert yet. It's cold, refreshing, and not too sweet. Try it for yourself and let us know what you think!
To get started you'll need
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3 packets Light Roast Cusa Coffee
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1 1/2 tsp of gelatin
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2 tsp sugar (optional)
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Cusa hand frother (or whisk). Frother will mix with or without the sugar!
First, mix the 3 packets of Cusa Light Roast Coffee with 1 3/4 cup hot water. Stir to mix. Set that aside and mix in a small bowl the gelatin and 2 tbsp of water. Using the frother or a whisk combine the coffee and gelatin mixture together with 2 tbsp of sugar (optional).
The hard part is done! Refrigerate for four hours and serve with your favorite whipping cream of choice!
