Pin it A friend from Tokyo once told me that coffee jelly drinks were her favorite way to cool down during humid summers. I was skeptical at first—coffee in jelly form sounded odd—but one sweltering afternoon, I decided to try it. The wobbly cubes sitting in sweet cream were unlike anything I'd tasted, playful and refreshing in a way iced coffee never quite managed. Now it's my go-to when I want something that feels like dessert but keeps me caffeinated.
I made this for a small brunch once, and everyone kept asking what the jiggly cubes were. Watching people poke them with straws and laugh before taking their first sip became the highlight of the morning. One friend said it reminded her of childhood bubble tea trips, another compared it to a coffee cloud. It's the kind of recipe that sparks conversation and makes people feel like they've discovered something secret.
Ingredients
- Brewed strong coffee: The backbone of the jelly, so use a bold brew you actually enjoy drinking. Weak coffee makes bland jelly that disappears into the cream.
- Granulated sugar: Just enough to round out the bitterness without making the jelly syrupy. You can adjust based on how sweet your cream mixture will be.
- Unflavored gelatin powder: This is what gives the jelly its signature wobble. Don't skip the blooming step or it won't dissolve evenly.
- Cold water: Needed to bloom the gelatin properly so it hydrates before hitting the hot coffee.
- Whole milk: Adds body to the cream base without being too rich. You want something that balances the condensed milk's sweetness.
- Sweetened condensed milk: The magic ingredient that makes the cream taste like a hug. Start with half a cup and taste before adding more.
- Heavy cream: Gives the drink a silky, luxurious mouthfeel that coats the jelly cubes beautifully.
- Ice cubes: Keeps everything chilled and adds a little dilution as you sip, mellowing the sweetness just right.
Instructions
- Bloom the gelatin:
- Sprinkle the gelatin over cold water in a small bowl and let it sit for 5 minutes. It'll puff up and look spongy, which means it's ready to dissolve smoothly.
- Dissolve sugar and gelatin:
- Stir the sugar into your hot brewed coffee until it vanishes, then add the bloomed gelatin and stir gently until no clumps remain. Work quickly while the coffee is still hot.
- Set the jelly:
- Pour the coffee mixture into a shallow dish or small baking pan and let it cool on the counter before sliding it into the fridge. Wait at least 1.5 hours until it's firm enough to cut cleanly.
- Cube the jelly:
- Once set, use a sharp knife to slice the jelly into half inch cubes. They should wobble but hold their shape when you scoop them out.
- Make the sweet cream:
- In a pitcher, whisk together the milk, sweetened condensed milk, and heavy cream until smooth. Taste it—it should be sweet but not cloying.
- Assemble and serve:
- Drop coffee jelly cubes into glasses, add a few ice cubes, then pour the cream mixture over the top. Stir gently before sipping, or use a wide straw to catch the jelly as you drink.
Pin it The first time I served this, my niece grabbed a spoon and started eating just the jelly cubes, ignoring the cream entirely. She declared them the best part and asked if I could make coffee gummy bears next. It reminded me that sometimes the simplest ideas—coffee, sugar, gelatin—can create something that feels magical, especially when you're seven and discovering new textures.
Making It Your Own
I've tried this with cold brew, espresso, and even chicory coffee, and each version brought something different to the table. Cold brew made the jelly smoother and less bitter, while espresso gave it a punch that stood up to the cream. If you're feeling adventurous, a splash of vanilla extract or a pinch of cinnamon in the coffee before it sets can add warmth without overwhelming the drink.
Serving Suggestions
This drink works beautifully as a midday pick me up or a light dessert after a heavy meal. I like serving it in clear glasses so people can see the jelly cubes suspended in the cream, which always gets a reaction. For parties, set out a little toppings bar with whipped cream, cocoa powder, and extra condensed milk so everyone can customize their glass.
Storage and Planning Ahead
The coffee jelly keeps in the fridge for up to three days if you store it in an airtight container, which makes it perfect for meal prep. I usually make a big batch on Sunday and scoop out cubes throughout the week whenever I need a quick treat. The cream mixture is best made fresh, but you can whisk it together in under a minute, so there's no real hassle.
- If the jelly starts to weep a little liquid after a day or two, just drain it off before serving.
- You can freeze the jelly cubes for a slushier texture, though they'll lose some wobble when thawed.
- Double the recipe if you're serving a crowd, because people always come back for seconds.
Pin it There's something quietly joyful about a drink that makes you slow down and play with your food a little. I hope this becomes one of those recipes you reach for when you want to treat yourself without any fuss.
Recipe FAQ
- → How long does it take to make this drink?
Active preparation takes about 25 minutes total (15 minutes prep, 10 minutes cooking). However, the jelly requires at least 1.5 hours of chilling to set properly, making the total time approximately 2 hours.
- → Can I make this ahead of time?
Yes, the coffee jelly cubes can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. The cream mixture can also be made ahead. Simply assemble the drink just before serving for the best texture and flavor.
- → What's the best way to serve this drink?
Fill glasses with chilled coffee jelly cubes and ice, then pour the sweet cream mixture over top. Serve with a wide straw or spoon to enjoy the jelly cubes while sipping the creamy coffee-infused milk. Stir gently before drinking.
- → How do I adjust the sweetness?
Simply modify the amount of sweetened condensed milk in the cream mixture. Start with the recommended 1/2 cup and gradually adjust to your preference. You can also reduce the sugar in the jelly portion if desired.
- → Is there a dairy-free alternative?
Yes, replace the whole milk with coconut milk and use coconut cream instead of heavy cream. For the gelatin, substitute with agar-agar powder to keep it vegetarian-friendly. The texture and flavor will be slightly different but equally delicious.
- → Can I make the jelly firmer or softer?
Adjust the gelatin amount slightly. Use less gelatin (1.5 teaspoons) for a softer, more delicate jelly, or add more (2.5 teaspoons) for a firmer texture. Always allow proper chilling time for optimal results.