How to Make Coffee Jelly (3 Easy Step Recipe)
Ever thought your morning coffee could jiggle on a spoon?
I always loved jelly since I was a boy. It was one of those treats I never got tired of. The fact it’s wobbly, fun, sweet… something about it made me smile.
Recently, I found out you can actually make jelly out of coffee. Yep, coffee jelly. And let me tell you, combining that nostalgic dessert texture with the bold flavor of brewed coffee? Total game-changer.
In this guide, you’ll learn exactly what coffee jelly is, how to make it at home step by step, the best ways to serve it, and some fun twists to make it your own. So let’s start brewing!
What Is Coffee Jelly?
So what exactly is coffee jelly? It’s a simple dessert made from brewed coffee and unflavored gelatin (or agar-agar if you’re keeping things vegan).
Once it sets in the fridge, you cut it into cubes or scoop it into layers. It’s served cold, which makes it perfect for hot afternoons or as a refreshing end to a rich meal.
The texture is what gets people: it’s soft and bouncy but not too wobbly. Imagine biting into your iced coffee… but in jiggly form.
Some people like it with whipped cream, while others mix it into iced lattes, creating a coffee version of bubble tea. I’ve even tried blending the jelly into smoothies. It felt kind of weird but oddly enjoyable.
Notes: Coffee Jelly is bold, fun, and not too sweet. That’s probably why it’s stuck around for decades in Japan and beyond. If you love coffee and want to switch things up, this might be your next obsession.
Coffee Jelly (Step-by-Step Recipe)
Equipment
- Saucepan:
- Glass dish or individual molds (for setting the jelly)
- Fridge space (to chill and firm up the jelly)
Ingredients
- Fresh brewed coffee (or instant if you’re in a pinch or strong coffee)
- Unflavored gelatin (or agar-agar if you want a vegan option)
- Sugar, to taste (I use about 1–2 tablespoons depending on how bitter the brew is)
- Optional: a splash of cream, condensed milk, or a drop of vanilla extract for a richer twist
Instructions
- Step 1) Brew the Coffee: I usually go with two cups of strong-brewed coffee. I find dark roast ideal here because it gives that bold, deep flavor you want the jelly to carry. If you’re using instant, double-check the water-to-powder ratio so it doesn’t turn out too watery.
- Step 2) Dissolve the Gelatin: This part tripped me up the first time. You shouldn't dump gelatin straight into hot coffee.It clumps. Instead, sprinkle the gelatin over a small bowl of warm water (about 3 tablespoons) and let it sit for 5 minutes to “bloom.” Once it's softened, stir that into your hot coffee along with the sugar. Afterward, mix well until it’s fully dissolved and smooth.
- Step 3) Set and Chill: Pour the mixture into a heat-safe container or mold. I commonly use a square glass dish so I can cut clean cubes later. However, you can get creative with silicone molds or jars. Pop it in the fridge for 2–4 hours (just enough to firm it up).
Video
Notes
Notes:
Once it’s set? Slice it into cubes, layer it into drinks, or eat it as-is with a splash of cream. It’s weirdly addictive.How to Serve Coffee Jelly?
Alright, you’ve made your jelly now what? Coffee jelly is versatile, and half the fun is figuring out how you like it best.
Classic:
This is how I first tried it: chilled cubes of coffee jelly in a glass with a big spoonful of whipped cream on top.
Kinda like a deconstructed iced latte-slash-dessert hybrid. If you want it sweeter (or nostalgic), pour over some sweetened condensed milk. It melts into the jelly and gives it this creamy coffee flan feel.
In drinks:
Toss a handful of jelly cubes into a tall glass and pour in your favorite cold brew, milk, tea, or oat milk latte. You get that chewy boba texture without the hassle of cooking tapioca pearls.
Afterward, stir it up and sip with a wide straw or let it chill at the bottom and scoop it as you go.
As dessert:
This one’s for when you want to impress guests (or just treat yourself). I layer the jelly with panna cotta in mini jars, or pair it with a scoop of vanilla ice cream.
The bitterness of the coffee balances the sweetness perfectly. I’ve even added it to little custard cups with a hint of cinnamon.
Tips & Variations
Once you’ve nailed the basics, you can tweak it in a bunch of fun ways depending on your mood or who you’re serving. Here are some suggestions:
1 – Agar Variation
If you’re going for a vegetarian or firmer version, swap the gelatin for agar-agar. I’ve used the NOW Foods Agar Powder before, and it works great. But make sure to simmer it to fully dissolve.
Furthermore, agar sets firmer and faster than gelatin. For this reason, it’s perfect if you want neat cubes that hold up in layered desserts.
2 – Different Ways to Sweeten
For a sweeter twist, ditch the plain sugar and go with maple syrup or even hazelnut or vanilla syrup. I once drizzled Torani’s Salted Caramel syrup into the mix, and it gave the jelly a kind of dessert-latte feel that stole the show. Just don’t go overboard or the coffee gets drowned out.
3 – Using Liquor
Want something more grown-up? Add a splash of coffee liqueur, Kahlúa is my favorite.
Only a tablespoon mixed in before chilling takes it to “dessert shot” territory. I served it once with whipped cream and crushed biscotti and it looked and tasted delicious.
Last Thoughts
So, have you given coffee jelly a shot yet? Whether you went classic with condensed milk or got wild with liqueurs and ice cream, I wanna hear about it.
Did you try a twist I didn’t think of? I’d love to read about your creations in the comments. So with that, let’s wrap it up with a big voilà!
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