Coffee Jelly Drink (Print Version)

Bouncy coffee jelly cubes in sweet creamy milk blend. A playful Japanese fusion beverage for coffee enthusiasts.

# What You Need:

→ For the Coffee Jelly

01 - 2 cups brewed strong coffee (hot)
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons unflavored gelatin powder
04 - 2 tablespoons cold water

→ For the Sweet Cream

05 - 1 cup whole milk
06 - 1/2 cup sweetened condensed milk
07 - 1/2 cup heavy cream
08 - Ice cubes, as needed

# How To Make:

01 - In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
02 - Stir sugar into the hot coffee until dissolved. Add the bloomed gelatin and stir until completely dissolved.
03 - Pour the mixture into a shallow dish or small baking pan. Let it cool to room temperature, then refrigerate for at least 1.5 hours until set.
04 - Once firm, cut the coffee jelly into 1/2-inch cubes.
05 - In a pitcher, combine milk, sweetened condensed milk, and heavy cream. Mix well.
06 - To serve, fill glasses with coffee jelly cubes and a few ice cubes. Pour the sweet cream mixture over the jelly cubes.
07 - Stir gently and enjoy with a wide straw or spoon.

# Expert Advice:

01 -
  • It turns your usual coffee routine into something you actually look forward to, with texture that makes every sip interesting.
  • The jelly holds up beautifully in the fridge for days, so you can prep once and enjoy all week without any morning hassle.
  • Adjusting sweetness is as easy as adding or pulling back on condensed milk, so it never feels too sugary or flat.
  • It is surprisingly elegant when you serve it to guests, like you planned something special even though it took almost no effort.
02 -
  • If your gelatin clumps, you either did not bloom it long enough or added it to coffee that was not hot enough, always wait for the full 5 minutes and use freshly brewed coffee.
  • Cutting the jelly too soon, while it is still soft, will give you mush instead of cubes, so be patient and let it chill completely.
  • Do not skip the ice cubes, they keep the cream cold and prevent the jelly from getting too warm and losing its bounce.
03 -
  • Always bloom your gelatin in a separate small bowl, never directly in the hot coffee, or you will get clumps that refuse to dissolve.
  • If you want a firmer jelly that holds up even longer, add an extra half teaspoon of gelatin, but do not overdo it or it will turn rubbery.
  • Taste the cream mixture before assembling, sweetness is personal and easier to fix now than after you have poured it over the jelly.
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