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.
- Firstly, combine the gelatin and water and give it about 10 minutes to thicken.
- Then, heat and combine the milk, orange juice concentrate, fresh-squeezed orange juice, evaporated milk, vanilla extract, and optional orange extract.
- Stir in the thickened gelatin.
- Add the heavy cream.
- Add the sweetener.
- If you’re adding alchohol to the milk jello, see the instructions in the Recipe Card.
- 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?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Orange Mexican Milk Jello (Gelatina de Leche)
Equipment
- 1 pot
- 1 Cake Pan or Bowl or Cups A single recipe makes about 6 cups of strawberry milk jello. Double the recipe for a 10-12 cup cake mold or pan.
- 1 Large Plate to flip the orange 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.
Ingredients
"Bloom" or thicken the gelatin
- 2 envelopes Gelatin
- ½ cup Water
Heat and mix in pan on stove
- 1 ½ cups Milk Tastes great with whole or low-fat milk.
- 12 ounces Orange Juice Concentrate Unsweetened & thawed.
- ½ cup Fresh-Squeezed Orange Juice With or without the pulp.
- 1 can Evaporated Milk One can is 11.5 ounces.
- 1 teaspoon Vanilla Extract
- 1 teaspoon Orange Extract (optional)
- 1 cup Heavy Cream
- 1 ¼ cups Granulated Sweetener of Choice Sugar or a sugar substitute such as zero-calorie monk fruit.
- Food Dye or Gel (optional)
To make it with optional vodka
- ½ cup Vodka Slowly pour in half of the vodka and taste it. Then add the rest.
To make it with optional vodka and orange liqueur
- ½ cup Vodka Slowly pour in half of the vodka and taste it. Then add the rest.
- ⅛ cup Orange Liqueur
To make it with Rompope – Add the Rompope before you add additional sugar, since Rompope already contains sugar.
- ½ cup Rompope Slowly pour in half of the Rompope and taste it. Then add the rest.
Decoration
- Mandarin slices
Instructions
"Bloom" or thicken the gelatin
- Put the gelatin in a small bowl. Add the water and let it thicken (about 10 minutes).
Heat and mix in pan on stove
- Gently heat the milk in a pot on the stove. When it's hot, reduce to a simmer.
- Add the thawed orange juice concentrate.
- Add the fresh-squeezed orange juice and optional pulp. I like adding the pulp, since it adds texture.
- Add the evaporated milk.
- Add the vanilla extract.
- Add the optional orange extract.
- Add the thickened gelatin, gently stirring on low flame until it dissolves.
- Add the heavy cream.
If you aren't adding liqueur
- Add the sweetener and gently stir the milk jello on a low flame until the sugar dissolves.
- If you're adding liqueur
- For Rompope: Add the Rompope before you add the sweetener, since Rompope already contains sugar. Then add any sugar that may be needed, gently stirring until it dissolves.For vodka: Simply add the vodka and the full amount of sweetener, gently stirring on a low flame until the sugar dissolves.For vodka and orange liqueur: Add ¾ cup of the sweetener plus the vodka plus the liqueuer. Taste it. Then gradually add the remaining ½ cup sweetener, tasting along the way since you may not need the full ½ cup sweetener. Stir gently on a low flame until sweetener dissolves.
Prepare your cake pan and pour the orange milk jello into it
- If you're using a cake pan, spray your mold with baking spray. This makes removing the orange milk jello a lot easier. Or use bowls or cups.
- Pour milk jello into mold.
- Refrigerate 8 hours or overnight if possible.
Tips for releasing the orange milk jello
- Before releasing, use your fingers to gently pull the milk jello away from the sides of the pan and also from the center cone. Then put a serving platter on top of the milk jello. Flip and put the platter on your work surface. Then remove the pan. Note: After the milk jello lands on a platter, you can't move it any more, so be sure to choose a nice platter.
- If, for some reason, the milk jello won't release from the pan, put the pan in hot (not boiling) water for 5 seconds, then try again. Don't leave the pan in the hot water for longer than 5 seconds, because you could melt your milk jello. 5 seconds should be long enough to get it to unstick from the pan.
Decorate
- Decorate with mandarin slices or other fruits.
Notes

Wow! This recipe is super yummy. We totally loved making it. It looks pretty too