I was going through some old recipes of mine, and came across one I had stopped eating when we followed plant-based tightly. I do a lot more with grass-fed gelatin now (it’s something our youngest can safely eat), so I made it again, and updated it a bit. And it uses one of my favorite pantry staples: Instant espresso powder. I use it in my morning frappes, er, smoothies, yeah that is it…..and it goes so well in desserts (add a teaspoon or two to chocolate cake!).
- 2 Tbsp cold water
- 2½ tsp gelatin, preferably grass-fed
- ¼ cup boiling water
- 3 Tbsp frappe mix or instant cappuccino powder*
- 2 Tbsp sugar
- 2 tsp instant espresso or coffee
- 12-ounce can evaporated milk
In a medium mixing bowl, sprinkle gelatin over the 2 Tablespoons water. Let sit for 5 minutes.
Add in boiling water, whisk until dissolved.
Add in frappe mix, sugar, and espresso powder, whisk until dissolved.
Add in milk, whisk in.
Divide between 4 custard cups.
Chill in refrigerator for 2 to 3 hours, to set up. Serve with a dollop of whipped cream.
*Another option is to use the single serving “latte” packs that Starbucks sells. It’s got a relatively clean ingredient list.