Coffee – either you drink it to fuel your day or as a dessert, you can’t deny the deliciousness. As a disclaimer, I’m not a barista, nor do I know the whole science behind coffee or even brewing coffee. I can tell you one thing though, if I have to choose any flavor of anything, I always go for coffee. The simplicity of coffee is somewhat of an oxymoron because it’s dynamic and versatile uses that can be easily incorporated with anything from desserts, beer, to even bbq rubs!
You have Jell-O. Then you have coffee jelly. I remember living in Japan, after picking us up from school, my mom would always stop at the 7-11 Convenience Store right outside our house. Our go-to snacks were pizza-flavored steamed buns and…coffee jelly. Of course, back then, I wasn’t into the whole, “coffee experience” so I didn’t really pay too much attention to what I was eating.
Flashforward 20 years and a pandemic later, only did I realize what a genius idea coffee jelly was! I’m all about latte this, latte that, but coffee jelly latte? Why has my coffee sensory receptors not been triggered after all these years? Well, triggered with a bang, below is the recipe! Super easy, super fun, super delicious! Below the recipe card are specific details if needed.
**NOTE: Agar Agar Mix has a firmer texture, easily workable, plant-based, and can retain its texture even on hot summer days. Gelatin is animal-based and delicate. Although gelatin has a fun, wobbly, texture, it is also very delicate and must be handled carefully. If you like the wobbly texture of gelatin, but don’t want to worry about ruining the jelly, you can adjust the liquid to powder ratio (less water more jiggles) with agar agar to achieve the same jiggle as gelatin. In this recipe I used agar-agar, but either works.
Agar-agar might be a little harder to find in your local grocery store, but most Asian stores have agar-agar packages. Here is the Agar-agar I use. Gelatin is easier to find, but I prefer this brand of gelatin
COFFEE JELLY LATTÉ
- Agar-agar or gelatin
- 4 tbs of instant coffee powder
- 1 cup of already brewed coffee
- Sugar or sugar substitute (1:1 sugar to coffee or you can opt to have no sugar at all)
- 2 tbs Torani Sugar-free Hazelnut Syrup
- 1/3 Evaporated Milk
- 1 cup Heavy Whipping Cream
Directions for Coffee Jelly:
- Follow instructions on box to make gelatin or agar agar
- Bring to a boil, remove from heat
- IMMEDIATELY add sugar (or sugar substitute or no sugar at all) and instant coffee powder and mix well until dissolved
- Lightly grease 9×9 pan/dish
- I like to use coconut cooking oil, but any cooking oil will do. Use a paper towel to grease the dish so the gelatin coffee mixture doesn’t swim in oil)
- Pour coffee jelly mixture in a shallow dish (it really doesn’t matter because you will cut the jelly to your preferred size)
- Refrigerate and set until harden
- Cut jelly into cubes to desired size
Directions for Latte Liquid Base
- Mix heavy cream, Torani syrup, evaporated milk, and brewed coffee
- Pour latte mixture with coffee cubes. Store and refrigerate until ready to serve. Add more jelly or latte mix as needed. If you have extra latte base, you can also store it and use it as a coffee creamer–delish and it’s low sugar!