Orange Mexican Milk Jello, Gelatina de Leche

Orange Mexican Milk Jello (Gelatina de Leche con Naranja): Made with real fruit, this creamy-orange gelatin dessert is absolutely mouthwatering. Fun to serve at parties, you’ll find tips for spiking this jiggly gelatin dessert.

You might also like my traditional Mexican Milk Jello recipe which is my most viral recipe. There you will also find variations including Chocolate Milk Jello, Mexican-Chocolate Milk Jello and Chocolate-Kahlua Milk Jello.

Or try equally delicious Strawberry Milk Jello made with fresh strawberries.

You must try Gelatina de Leche con Naranje

• Orange milk jello is a must-try recipe for fans of all things orange!
• Everyone loves orange milk jelly: kids, adults, seniors.
• It’s fun to spike orange gelatina and serve it at parties: Since the evaporated milk in this recipe is sugar free, it essentially means that you can sweeten this jiggly dessert with liqueur. More below on spiked variations.
• You can even make it super healthy! With orange juice concentrate and fresh-squeezed orange juice, you can make it with whole or lowfat milk. If needed, reduce the heavy cream and use a little more milk. Moreover, the recipe uses evaporated milk instead of condensed milk. Why? Because evaporated milk is sugar free. That means you can sweeten Orange Milk Jello with your favorite sweetener, whether it’s regular sugar or a zero-calorie, keto-friendly sugar substitute such as monk fruit or erythritol.

Trending now: Mango Coconut Milk Jelly Cake.

Ingredient notes

This orange milk jello recipe is made with real fruit and three types of milk, i.e., tres leches.

• Gelatin – You need 2 gelatin envelopes for a single gelatina de leche recipe.
• Milk – Whole or lowfat milk.
• Orange-juice concentrate – You really need to make orange Mexican milk jello with orange-juice concentrate, because fresh-squeezed orange juice alone doesn’t give it enough orange flavor.
• Fresh-squeezed orange juice – adds some fresh orange juice and optional pulp for texture.
• Evaporated milk – doesn’t contain added sugar, so there are fewer carbs and calories than condensed milk. You can use regular, lowfat or nonfat evaporated milk – or even some combo of these. The orange milk jelly will, however, be a little less creamy if you use lowfat or nonfat evaporated milk.
• Vanilla extract – for flavor
• Orange extract (optional) – to further enhance the orange flavor.
• Heavy whipping cream – makes Mexican milk jello creamier and also helps keep the carbs down in the recipe. You can, however, replace some or all of the cream with milk.
• White granulated sweetener of choice – If you’re calorie-conscious, you don’t have to sweeten it with sugar. Instead, try a sugar-free sugar substitute such as monk fruit or erythritol.
• Food dye or gel – optional to enhance the orange milk jelly’s color. Note: Be sure to use a dye that doesn’t leave an aftertaste.
• Baking spray – If you’re making orange Mexican jello in a jello mold or cake pan, lightly spray the inside of the mold or pan to ensure a smooth release.
• Mandarins or other fruit (optional decoration) – Mandarins look gorgeous on orange milk jelly and match the flavor perfectly. Strawberries, on the other hand, also look and taste great with orange milk jello.

Or try Homemade Strawberry Jello.

Spike your orange milk jelly

In the Recipe Card, you’ll find instructions to make these fun orange milk jello variations:

• Vodka – turns orange gelatina de leche into a Screwdriver for the ultimate party refreshment.
• Vodka + Orange Liqueur – transforms orange Mexican jello into the perfect dessert for Orange Crush cocktail fans.
• Rompope – is a Mexican cane liqueur that tastes great in orange milk jello. Note: It’s quite sweet, so add the Rompope before adding any additional sweetener.

You might also like Super Fudgy Chickpea Brownies or Keto Orange Indian Spice Cake.

How to make orange gelatina de leche

You can make orange Mexican milk jello in a pretty jello mold, bundt pan, loaf pan, bowl or cups.

This is a brief summary. You’ll find the full instructions with measurements below in the Recipe Card.

1. Firstly, combine the gelatin and water and give it about 10 minutes to thicken.
2. Then, heat and combine the milk, orange juice concentrate, fresh-squeezed orange juice, evaporated milk, vanilla extract, and optional orange extract.
3. Stir in the thickened gelatin.
4. Add the heavy cream.
5. Add the sweetener.
6. If you’re adding alchohol to the milk jello, see the instructions in the Recipe Card.
7. Pour Orange Milk Jello into a mold and refrigerate at least 8 hours or overnight, if possible.

Equipment corner

• 1 pot – to mix and cook the gelatina de leche in.
• 1 cake pan or bowls or cups – A single recipe makes about 6 cups of orange milk jello. Double the recipe for a 10-12 cup cake mold or pan.
• 1 juicer – to juice an orange.
• A sieve – If there’s pulp in your orange milk jello and you don’t want the pulp, then strain the milk jello.
• A large plate – to flip the milk jello onto. I’d like to point out that after you flip it, you can’t move the cake anymore. It has to stay on whatever plate it lands on, so select a nice plate.

Storage tips

To store it: Refrigeration is required. It’s not a good idea to leave it out for more than 30 minutes. It will, however, keep for a week in the refrigerator. Please note that gelatin cakes are not suitable for freezing.

DID YOU MAKE THIS ORANGE MILK JELLO RECIPE?
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