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gelatina de leche-mexican milk jello

(3 ratings)
Recipe by
Blanca Fernandez
Watsonville, CA

This is one of my favorite Jello recipe. I love it. You can add other flavors to it, coconut, strawberry,Horchata to name just a few. I didn't have my own picture, so I searched for one. :)

(3 ratings)
method No-Cook or Other

Ingredients For gelatina de leche-mexican milk jello

  • 2 can
    evaporated milk
  • 2 can
    regular milk, use evaporated milk cans for measure
  • 2 can
    condensed milk
  • 6 pkg
    knorr unflavored gelatin
  • 3 Tbsp
    pure vanilla extract

How To Make gelatina de leche-mexican milk jello

  • 1
    In a small bowl add 1 1/2 cups of hot water, add the envelopes of gelatin and mix well. Set aside. **evaporated can size is 12 fl oz. condensed milk is 14 fl oz**
  • 2
    Mix remaining ingredients in a sauce pot and put on medium heat, stirring constantly just prior to boiling. Now spoon in gelatin mix, (it will be pretty firm) and stir constantly for about 5 minutes and move away from stove. Let it cool down, but do mix once in a while. Once cool mix one final time, and pour into your mold. Refrigerate until Jello is nice and firm.