Gelatina Mosaico sabor café

Coffee and Milk Gelatin: 1 cup evaporated milk (250ml) 2 cups coffee cream (500ml) 1/2 cup brown sugar (125g) 1 cup water (250ml) to hydrate 30g (2 tbsp) of gelatin 1 tbsp cappuccino coffee essence 3 tbsp instant coffee 1 tbsp vanilla extract (to taste) or coffee liqueur Mexican Coffee Gelatin: 3 cups (750ml) boiling water with a cinnamon stick 1 tbsp coffee liqueur 1 cup brown sugar or 1 large piloncillo cone 3 tbsp (45g) instant coffee 2 tbsp (30g) gelatin hydrated in 250ml of purified water