In a medium saucepan, pour in the milk, raw cane sugar, gelatin powder, espresso powder, vanilla extract, and a pinch of salt. Heat the mixture over medium heat, stirring gently until it reaches a simmer. Keep stirring until the sugar and gelatin are completely dissolved, which should take about 3–5 minutes.

Once dissolved, remove the saucepan from the heat and allow the mixture to cool for 2-3 minutes.

Transfer the cooled coffee mixture into a large measuring cup or mixing bowl. Add the plain Greek yogurt to the cooled mixture and whisk thoroughly until well combined and creamy.

Carefully pour the creamy mixture into four serving glasses or small bowls.

Place the filled serving glasses in the refrigerator and let them chill for 3-4 hours, or until fully set.

Once the Protein Coffee Jello has set, feel free to garnish with cacao powder or shaved chocolate before serving.