Not a frequent coffee drinker but I really enjoy caffeine in this form: Coffee Jelly Latte. It is a common Japanese dessert that I only discovered recently. My version uses coffee jelly in a latte. But you can definitely substitute latte with a sweetened cream top or your other favorite drink.
The simplicity of making coffee jelly only involves stovetop, a pot, and a spoon to dissolve agar-agar. Then it is only a matter of waiting for the mixture to set and become caffeinated jelly (yum).
Agar agar is a vegetarian gelatin substitute made from seaweed, but they both create a slightly different texture. Gelatin makes creamier jello. Whereas, agar-agar creates a firmer and more crumbly texture.
If you cannot find agar agar in your local grocer and do not mind a non-vegetarian option, simply substitute with gelatin powder and follow the product instruction for the liquid to powder ratio.
Here is another easy recipe that you might enjoy: Milo Tiramisu
Coffee Jelly Latte
- 1 tbsp instant coffee *see note 1
- 100 ml hot water *see note 1
- 13 g granulated white sugar
- 2 tsp (6 g) agar agar powder (aka. kanten)
- 300 ml cool water
- 100 ml evaporated milk
- 100 ml water
- 1 tbsp condensed milk (adjust according to taste)
- 50 ml strong coffee / espresso
- Stir instant coffee with 100 ml hot water until completely dissolved, then set aside. *see note 1
- Place sugar, agar agar and cool water in a small saucepan. Cook over high heat and do not stop stirring so that agar agar does not clump but fully dissolves.
- After agar agar dissolves, add in coffee mixture / espresso and stir until it boils.
- Remove from heat. Transfer hot mixture into a small heat proof container. Let it chill for a bit, then store in the fridge until jelly is set (1 – 2 hours depending on thickness).
- Unmold jelly and cut into desired sizes. Place into a cup.
- Stir evaporated milk, 100 ml water, condensed milk to combine, then pour mixture into the cup. Add strong coffee on top and serve.
- Feel free to substitute instant coffee and 100 ml hot water with 100 ml brewed espresso.
- On step 3, coffee mixture is added last because agar agar powder needs cool liquid to begin with. Adding it to a warm/hot liquid will cause agar agar to clump and not properly dissolve. It is also easier to see if agar agar has dissolved completely in a clear water.
- Weigh the agar-agar with a scale because a slight amount difference will change jello texture entirely. Add more agar-agar, like 2 extra grams, if you prefer a firmer jello. My recipe creates soft jello that can easily get through a straw.