Bit of a giveaway as to the main ingredient here, though it feels like 1/3 of recipes in the 1960s had gelatin. Still, it’s unabashedly plain in its description. You know exactly what you’re getting with Representative Kika de la Garza’s Coffee Gelatin.

Chef Kika de la Garza

Democratic Representative from Texas

As always, I followed the recipe word for word from the first Hispanic congressperson to be profiled on Cookin’ with Congress, no alterations:

INGREDIENTS

2 packages unflavored gelatin

1/2 cup water

2 1/2 cups strong boiling hot coffee

3/4 cup sugar

1/2 tsp vanilla

1 cup heavy cream

2 tbsp sugar

1 tbsp rum

INSTRUCTIONS

1) Soften gelatin in water and dissolve in hot coffee.

The most popular first step on this blog is all but the last two words of that sentence.

2) Add 3/4 cup of sugar and vanilla. Set gelatin in the refrigerator to harden.

3) Whip cream and add 2 tablespoons of sugar and rum.

I used a good rum to go along with the bad coffee (not bad, per se, but it’s the stuff your dad likes: stiff, black, dangerously hot).

4) Serve the dessert in parfait glasses, alternating layers of the gelatin and the rum flavored cream. Serves six.

Voila! If you want to actually watch me attempt to eat it, go to the CwC Instagram or TikTok. Wish it had a little crumble or dusting of something on top, but it’s still relatively attractive. I didn’t exactly have a parfait glass, but this old vintage piece worked just fine. Deep enough for two layers of each, but hey — go nuts. Do a seven layer gelatin for one and give yourself a nice little caffeine buzz.

Verdict:

I did not expect to enjoy this because…jello. But it was delicious. Like a deconstructed latte or a jellied tiramisu. I’m actually going to make this again and serve it to people. People that I like. Seriously.