1/2 oz unflavored gelatin
2 c freshly brewed coffee
2 tbsp pure maple syrup (paleo/primal) or 6 tsp Splenda (low-carb)
1 tsp vanilla extract
2 c almond milk or cream (or a mixture of both)
Add sweetener and vanilla extract to piping hot coffee. Stir in the gelatin until completely dissolved. Chill in the refrigerator until soft-set, about 2 hours.
Scoop some jello into a glass cup. Stir in almond milk or cream. Top with whipped cream, if you like.
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