Save My neighbor handed me a cup through the fence one sticky July afternoon, ice clinking against glass, dark wobbly cubes floating in pale cream. I had no idea what I was drinking, only that it was cold, sweet, and somehow made me more awake and relaxed at the same time. She called it coffee jelly, and I've been making it ever since, especially when the heat makes hot coffee feel like punishment.
I brought a pitcher of this to a potluck once, and people kept asking if I'd ordered it from some trendy café. When I told them it was just coffee, gelatin, and cream, they looked at me like I'd performed a magic trick. One friend went home and made it that same night, texting me a photo of her wobbly cubes at midnight.
Ingredients
- Brewed strong coffee: Use whatever beans you love, but brew it stronger than usual since the jelly will mellow the flavor once it sets and chills.
- Granulated sugar: Just enough to take the edge off the coffee's bitterness without making the jelly taste like dessert on its own.
- Unflavored gelatin powder: This is what gives the jelly its signature bounce, blooming it first ensures no clumps.
- Cold water: For blooming the gelatin so it dissolves smoothly into the hot coffee without turning gummy.
- Whole milk: The base of your creamy pour, it balances the condensed milk without feeling too heavy.
- Sweetened condensed milk: This is where most of the sweetness lives, and you can dial it up or down depending on your mood.
- Heavy cream: Adds a silky richness that coats each jelly cube as you sip.
- Ice cubes: Keeps everything cold and refreshing, plus they help thin the cream just a little as they melt.
Instructions
- Bloom the gelatin:
- Sprinkle it over cold water in a small bowl and let it sit for five minutes until it looks swollen and wrinkled. This step is easy to skip, but it matters for a smooth jelly.
- Sweeten and set the coffee:
- Stir sugar into your hot coffee until it disappears, then add the bloomed gelatin and keep stirring until the mixture is completely clear. Pour it into a shallow dish and let it cool on the counter before sliding it into the fridge for at least an hour and a half.
- Cube the jelly:
- Once it's firm and jiggly, cut it into half inch squares with a sharp knife. The cubes don't need to be perfect, they'll tumble into the glass and look charming no matter what.
- Mix the sweet cream:
- In a pitcher, whisk together the milk, condensed milk, and heavy cream until smooth and slightly frothy. Taste it and adjust the sweetness if you want.
- Assemble and serve:
- Drop a generous handful of jelly cubes into each glass, add a few ice cubes, then pour the cream mixture over the top. Stir gently with a spoon or sip it through a wide straw so you get jelly and cream in every mouthful.
Save The first time I served this to my dad, he poked at the jelly cubes with his spoon, suspicious. Then he took a sip, paused, and drank the whole glass without saying a word. Now he asks me to make it every time he visits, and I always double the batch because I know he'll take some home in a jar.
Making It Your Own
If you want a stronger coffee punch, add a shot of espresso right before you assemble the glasses. For a lighter version, swap half the cream for more milk, or try coconut milk and coconut cream if you're avoiding dairy. I've also stirred in a tiny splash of vanilla extract to the cream mixture, and it made the whole thing taste like a coffeehouse specialty.
Storage and Make Ahead Tips
The coffee jelly keeps in the fridge for up to four days if you store it uncut in the dish, covered with plastic wrap. Once you cube it, keep the pieces in an airtight container so they don't dry out or absorb other fridge smells. Mix the cream blend fresh each time you serve, or store it separately for up to two days and give it a good shake before pouring.
Serving Suggestions
This drink works as a mid afternoon pick me up, a light dessert after dinner, or even a weekend brunch surprise. I like to serve it in clear glasses so people can see the dark jelly cubes suspended in the cream, and sometimes I'll dust the top with a little cocoa powder or add a dollop of whipped cream if I'm feeling fancy.
- Use a wide straw so the jelly cubes can slide through without getting stuck.
- Chill your glasses ahead of time for an extra cold drink that stays refreshing longer.
- If you're serving a crowd, set up a DIY bar with the jelly, cream, and toppings so everyone can build their own.
Save There's something about the way the jelly cubes bob in the glass that makes this drink feel like a small adventure. I hope it cools you down and perks you up just like it does for me.
Recipe FAQs
- → How do I get the coffee jelly to set properly?
Bloom the gelatin in cold water for 5 minutes before adding to hot coffee. This ensures even distribution and proper setting. Refrigerate for at least 1.5 hours until completely firm before cutting into cubes.
- → Can I make this ahead of time?
Yes, prepare the coffee jelly up to 2 days in advance and store in an airtight container. Mix the sweet cream mixture just before serving for best flavor and texture.
- → What's the best way to cut the coffee jelly?
Use a sharp knife and cut into 1/2-inch cubes. For cleaner cuts, dip the knife in hot water and wipe between cuts. Work quickly to prevent the jelly from breaking apart.
- → How do I make this dairy-free?
Substitute coconut milk for whole milk and coconut cream for heavy cream. Use agar-agar instead of gelatin for the jelly component. The flavor profile will shift slightly but remain delicious.
- → Can I adjust the sweetness level?
Absolutely. Start with less condensed milk and add more to taste. You can also reduce the sugar in the coffee jelly or use unsweetened milk alternatives for a less sweet version.
- → What's the ideal serving temperature?
Serve this beverage well-chilled. Keep the sweet cream mixture cold and add ice cubes just before serving to maintain the perfect refreshing temperature throughout.