Layered Cold Brew Dessert

L a y er ed Cold Brew Dessert

Ingredients ¼ cup cold water 1 (.25-oz.) envelope unflavored gelatin 5 oz. evaporated milk 4 Tbsp. honey, divided ⅛ tsp. ground cloves ¾ cup ready-to-drink cold brew coffee

Makes 4 Jel-Ette Molds

Directions 1. In 1 Cup Micro Pitcher, place cold water and sprinkle gelatin over top to let it bloom. Set aside. 2. In small bowl, mix evaporated milk, cloves and 2 Tbsp. of honey.

Mix until well combined. 3. Place bloomed gelatin in microwave on high power 30 seconds, stopping halfway to stir, until fully melted. 4. Add 2 tbsp. of melted gelatin to evaporated milk mixture and stir to incorporate. 5. Fill each Jel-ette Mold halfway with milk mixture and place in fridge, uncovered, to set for 15 minutes. 6. Mix remaining melted gelatin, cold brew coffee and remaining honey until well combined. 7. Once milk mixture has slightly set, carefully divide cold brew mixture among all Jel-ette Molds and place in fridge for four hours to set.