I’ve never been a huge fan of coffee. I’ve always considered it to be too bitter, and no amount of sugar or cream could make it palatable to me. There was a great variety of drinks and desserts that I could never try, until now. Coffee jelly is a dessert that was invented in Japan and is exceptionally simple and customizable to make. From first-time samplers to regular coffee-drinkers, this dessert will appeal to anyone willing to try it.
- 2 cups of brewed or canned coffee (fresh is best)
- 1 packet of unflavored gelatin
- ¼ cup of sugar
- 1 tablespoon of coffee creamer or milk (optional)
- Separate ¾ cup of coffee from your total 2 cups and dissolve one packet of gelatin in it, stirring until combined. Set aside.
- Take the remaining 1 ¼ cup of coffee, preferably while it is still hot, and add it to a medium saucepan.
- Add ¼ cup of sugar to the saucepan and whisk over medium-low heat until the sugar is completely dissolved.
- When the mixture comes to a rolling boil, add the reserved gelatin-coffee mixture and whisk until combined.
- Take the mixture off the heat and let it sit for five minutes.
- Add the mixture to any serving dish or pan of your choosing and place in the fridge for at least three hours.
- Once the jelly is solid, add coffee creamer, milk or whipped cream to your liking and enjoy!
Trust me when I say that this spring just got a lot more delicious!
Recipe adapted from Binging with Babish.