Coffee Jelly Latte

Coffee Jelly Latte

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
Prep Time 10 mins
Cook Time 5 mins
Jelly setting time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Servings 1 cup


Coffee Jelly

  • 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.


  1. Feel free to substitute instant coffee and 100 ml hot water with 100 ml brewed espresso. 
  2. 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. 
  3. 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.