Mini Abuelita Gelatins

Turned on to Mexican Abuelita hot chocolate tablets by a friend, I found a wealth of recipes beyond just hot chocolate, including Jellos!

So, this year for Friendsgiving, I made Mini Abuelita Gelatins from this recipe. Its perfect balance of cocoa, sugar, vanilla, and cinnamon gives it a distinctive taste. Coupled with my favorite jello recipe ingredient, sweetened condensed milk, this is a rich and creamy Thanksgiving desert.

Ingredients

2 packets (7 grams each) unflavored gelatin
1/2 cup water
2 cups 2% low fat milk
1 tablet (90 grams) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink
1 can (14 ounces) Sweetened Condensed Milk

Directions

Combine water and gelatin in a small bowl. Stir until gelatin is dissolved. Let sit for 10 minutes or until gelatin begins to firm.

Heat milk and NESTLÉ ABUELITA in medium saucepan over medium heat. Stir until chocolate is dissolved and milk begins to gently boil. Stir in NESTLÉ LA LECHERA Sweetened Condensed Milk. Remove from heat; stir in gelatin mixture.

Divide mixture between eight ½-cup gelatin molds; cover and refrigerate overnight.

Unmold gelatins