Steps

1. Divide the 5g of gelatin powder into approximately 2.5g portions for both the drip coffee and instant coffee preparations.
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2. In two containers for setting the jelly, place the 2 drip coffee packs and pour 150ml of hot water into each to brew. Remove the drip coffee packs after brewing.
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3. Add the portioned 2.5g of gelatin powder to each container and mix thoroughly until completely dissolved. (Key Tip!) The recommended hot water temperature is 90-80°C. If the water is just off the boil, it might not dissolve properly, so letting it cool slightly before adding the gelatin is a good idea.
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4. Once cooled to room temperature, cover with plastic wrap and refrigerate for 2 hours to set.
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5. In two separate containers, add the 2 sachets of instant coffee respectively, and directly add the portioned 2.5g of gelatin powder to each.
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6. Pour 150ml of hot water into each container and mix well until the instant coffee and gelatin powder are completely dissolved. (Key Tip!) The hot water temperature at this stage is also recommended to be around 80°C.
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7. Once cooled to room temperature, cover with plastic wrap and refrigerate for 2-3 hours to set.
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8. While the jelly is chilling, prepare the milk syrup. In a bowl, combine 4 tbsp of milk and 2 tbsp of sweetened condensed milk and mix well.
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9. Cover the milk syrup with plastic wrap and refrigerate until ready to use.
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10. Remove the chilled drip coffee jelly and instant coffee jelly from the refrigerator and lightly break them up with a spoon or similar utensil.
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11. Pour the chilled milk syrup over the broken coffee jellies (both drip and instant versions).
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12. Top with ice cream or other desired toppings, and serve.
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