Anneke Garcia – Postume Latte Gelatin

Congratulations to this week’s recipe winner, Anneke Garcia, with her Postum Latte Gelatin.

She created this recipe for her mom, who loves Postum. She drinks it with a little dark cocoa every morning.

Postum Latte Gelatin
  • 3 to 3½ tbsp postum (I like the cocoa postum flavor; or you can get this yourself by combining regular postum with cocoa powder
  • 4 tbsp brown sugar
  • 3 cups boiling water
  • 4 envelopes plain gelatin
  • 1 can (14oz) evaporated milk
  • ½ cup heavy cream
  • ½ cup sugar (or more, according to your taste)
  • 2 cups water
  • 4 envelopes plain gelatin
  1. Bring the water to a boil and add the postum and brown sugar, stirring well to dissolve. Sprinkle in gelatin and then remove from heat, whisking gently but well for at least 2 minutes until all is dissolved. Pour into a shallow dish you've sprayed lightly with cooking spray. Chill until set, ideally overnight.
  2. The next day, combine, evaporated milk, heavy cream, sugar (or more, according to your taste)
  3. and cups water.
  4. Mix well and then put ¾ of the mixture on a saucepan and heat on medium-low, stirring often until mixture almost boils.
  5. Meanwhile, sprinkle:
  6. envelopes plain gelatin, atop the cool part of the mixture, allowing it to bloom. Whisk hot mixture into cool, stirring well for at least 2 minutes until all is dissolved
  7. Refrigerate milk gelatin mixture for 60-90 minutes until it begins to thicken.
  8. Meanwhile, remove postum jelly and cut into small cubes.
  9. When milk mixture is just thickened (less thick than yogurt), stir well and then fold in postum cubes.
  10. Lightly coat a Bundt pan or other mold and pour in mixture. Chill overnight or until set.