2 1/2 cups cold whole milk or half and half, divided
1/2 cup strong brewed coffee or espresso, cold or at room temperature
2 tablespoons unflavored gelatin
1/2 cup vanilla vodka
1/2 cup Kahlua or other coffee liqueuer*
sugar to taste

TIP: While the recipe (and a classic White Russian cocktail) we also like using Kamora, which is a bit sweeter and smoother than Kahlua. If you can find it, it's usuallylessexpensive too. Look for it if you're traveling to Mexico as it's easy to find there and usually a great bargain, even in the border towns.

Makes 1 Brain Gelatin Mold Prepare the mold by following instructions on the mold package to oil the mold and place in a bowl for stability. Pour 2 cups milk and coffee into a small saucepan and sprinkle with gelatin. Whisk the mixture well, then let it sit for 3 minutes. Place the pan over medium heat and bring to a boil, whisking frequently to insure that gelatin dissolves. Immediately remove the pan from the heat, pour contents into another bowl and let the mixture cool for about 20 minutes. Add remaining ingredients. Stir well and pour into the prepared gelatin mold. Chill until firm -- atleast 4 hours. To unmold, dip the bottom of mold in a bowl filled with hot water, taking care to not let any water get into the mold. Dipping the mold for a few seconds helps to loosen the gelatin from the mold. Remove fromwater and dry off the bottom ofthe mold. Place a serving platter over the bottomof the mold and flip both over. Carefully remove the mold from the gelatin. OPTIONAL GARNISHES I like to serve different garnishes withthis recipe, for instance: chocolate sauce, chopped nuts and/or sweetened coconut.