Description
Move over boba pearls; there’s a new topping in town. Add coffee jelly to boba drinks, ice cream, or other desserts.
Ingredients
Units
Scale
- 2 cups of brewed strong coffee, cooled
- 2 tablespoons sugar
- 1/4 cup of water
- 1 tablespoon unflavored gelatin
Instructions
- Combine the water and gelatin in a small bowl. Whisk to combine. Set aside for 3-4 minutes while the gelatin activates.
- Meanwhile, heat the coffee and sugar in a saucepan over medium heat.
- Just before it boils, remove the pan from the heat.
- Add the gelatin and whisk until the gelatin dissolves.
- Let cool for 10 minutes.
- Transfer the mixture to a refrigerator-safe dish, ideally an 8 or 9-inch square pan, so the mixture is thin.
- Place the container in the fridge for about 5 hours until the coffee jelly is set.
- Cut into 1/2-inch squares.
- Serve in your favorite milk tea with a boba straw.
Notes
Use espresso or cold brew for a more robust coffee flavor. You can also experiment with your favorite flavored coffee or even use extra-strong instant coffee. Use decaf coffee if you are sensitive to caffeine.
Instead of milk tea, serve coffee jelly cubes with whipped cream, or use it as a topping for your favorite dessert.
To make this coffee jelly recipe vegetarian, use two teaspoons of agar agar in place of the gelatin.
- Prep Time: 15 minutes
- Cook Time: 5 hours