CakePunch: Chai Yogurt Gelatin

First of all: Happy Birthday to meeeee!! I am 25 today, and am going to spend the entire day doing self-indulgent things like eating lots of noodles and working on my blog. Last night I celebrated with friends at a bar, tomorrow it'll be a picnic at the beach, but today... blogging and eating noodles and chocolate.

Now then! Yesterday I made chai gelatin and then mixed yogurt into half of it and layered the two gelatins for a pretty striped dessert.

I used empty Jello containers that I've been collecting for a while now. Not a huge Jello fan but worth it for the cups!

Recipe:
Chai Yogurt Gelatin (makes about 10-12 gelatin cups; easily halved)

3/4 cups cold water
6 packets gelatin
4 1/2 cups boiling water
5 chai teabags (or any other teabags you like)
sugar to taste (make sure it's good and sweet because when the gelatin is at refrigerator temperature it loses some of its sweetness)
A few tablespoons of whole yogurt

Sprinkle the gelatin over the cold water and set aside to bloom.

Gelatin bubble! Never seen it do that before...

Bring the 4.5 cups of water to a boil, add the teabags and remove from heat. Allow to steep for about five minutes or longer until the tea is quite strong.

Mix in the sugar. Divide gelatin mixture in half.

Measure out some yogurt and gradually add it to one half of the gelatin until a milky color is achieved.

Whisk the yogurt in until completely incorporated.

Assemble your cups or whatever mould you're going to use. If you plan on unmoulding the gelatin, lightly oil it for ease of removal.

Start collecting cups... they are awesome.

To layer: spoon chai gelatin into mould until a layer, whatever height you'd like, is achieved. Refrigerate for 15 minutes or longer until the layer solidifies. Gently spoon in a layer of yogurt gelatin. Repeat until the cups are full.
If you plan to unmould the gelatin, make sure the layers don't set to hard before adding the next as they will not bond. 15 minutes should be about right.