Coffee and Cream Cubes

This recipe is a little... polarizing. Kind of like Nebraska—it's not for everyone.

These Coffee and Cream Cubes got mixed reviews in my house. Some declared them a fun and fancy grown-up treat. Others politely asked if we could just leave coffee in its mug where it belongs.

But I had to share it with you anyway—because it’s easy, eye-catching, and might just be your new favorite way to get your coffee fix. It’s chilled, jiggly, and surprisingly refreshing. Would you try it?

Coffee and Cream Cubes

Coffee Layer:
1 packet unflavored gelatin (about 2 ½ teaspoons)
1 cup water
3 tablespoons instant coffee
3 tablespoons sugar

Cream Layer:
2 packets unflavored gelatin
¼ cup water
¾ cup whole milk
1 cup sweetened condensed milk
1 tablespoon vanilla extract

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Instructions:

1. Make the Coffee Layer:
   In a medium bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes. Add the instant coffee and sugar, then microwave for about 1 minute, or until everything is fully dissolved. Stir well.
   Pour the mixture into a lightly greased 9-inch square pan and refrigerate until set, about 1–2 hours.

2. Cut and Layer:
   Once the coffee layer is firm, cut it into small cubes and transfer them to a greased 6-inch square pan or dish.

3. Make the Cream Layer:
   In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes. Microwave for 20–30 seconds, or until dissolved.
   In a separate bowl, whisk together the whole milk, sweetened condensed milk, and vanilla. Stir in the dissolved gelatin until fully combined.

4. Assemble and Chill:
   Pour the cream mixture over the coffee cubes. Refrigerate until fully set, about 4–6 hours or overnight. Cut into squares and serve.