For you Daphne 
![[Image: whiterussianjtk_1795_0.jpg]](http://cdn.thedailymeal.com/sites/default/files/imagecache/recipe_main_425x340/whiterussianjtk_1795_0.jpg)
INGREDIENTS
For the coffee layer:
1/2 cup of brewed strong coffee or espresso 1 1/2 envelopes of Knox gelatin 1/2 cup of Kahlúa coffee liqueur 1/2 cup of vodka
For the milk layer:
1/2 cup of milk (whole or 2%)
1/2 envelope of Knox gelatin
For the coffee layer:
Pour the coffee into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes.
Remove from heat and add the Kahlúa and vodka, stirring well to blend. Pour into a loaf pan and refrigerate until fully set, at least an hour. Prepare milk layer.
For the milk layer:
Pour the milk into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from the heat and allow to cool slightly.
Remove the coffee layer from the refrigerator. Ladle milk mixture carefully over set coffee layer in pan. Return pan to the refrigerator and chill until fully set, several hours or overnight.
To serve, cut into desired shapes.
INGREDIENTS
For the coffee layer:
1/2 cup of brewed strong coffee or espresso 1 1/2 envelopes of Knox gelatin 1/2 cup of Kahlúa coffee liqueur 1/2 cup of vodka
For the milk layer:
1/2 cup of milk (whole or 2%)
1/2 envelope of Knox gelatin
For the coffee layer:
Pour the coffee into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes.
Remove from heat and add the Kahlúa and vodka, stirring well to blend. Pour into a loaf pan and refrigerate until fully set, at least an hour. Prepare milk layer.
For the milk layer:
Pour the milk into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from the heat and allow to cool slightly.
Remove the coffee layer from the refrigerator. Ladle milk mixture carefully over set coffee layer in pan. Return pan to the refrigerator and chill until fully set, several hours or overnight.
To serve, cut into desired shapes.
