It’s been a hot summer.
That’s meant we’re all trying to stay cool the best we possibly can, with what we have. In many places in the US, it’s standard to have air conditioning in your home and car, but here, it’s not always the case. Currently, my air con in my car is broken, and at home we just keep all the windows open and we have a fan.
I am also lucky enough to have a freezer full of Nora’s Ice Cream, but the other thing that’s keeping me cool is iced coffees (have you hopped on the Dalgona Coffee train yet?) and teas.
In Vancouver, there are probably more bubble tea joints than Starbucks (especially now, after the pandemic). I love the utter variety you can get with bubble teas, simply by customizing, the type of tea, the sweetness, the ice, the fillings, and the add-ins.
Recently, I had a taro one, I had a dragonfruit one, and I’m loving this rose one as well.
I had to google some stuff, actually, because I wasn’t sure if there was gelatin in boba pearls, making them unsuitable for vegetarians. Turns out most tapioca pearls and grass jelly are thickened with agar, making them vegan!
Then I really went down the rabbit hole. Could I make my own jelly? And if I were, what flavour would I make it?
You can see where all this is going.
This Coffee Jelly is vegan, super easy to make, and once you’ve made a batch, there are a thousand ways you can use it!
Many people just eat it as-is for dessert. I mean coffee jelly is just basically like coffee-flavoured jell-o. I garnished mine with a bit of coconut whip and then just ate it with a spoon from a pretty glass.
Another option is to mix together equal parts sweetened condensed coconut milk with regular non-dairy milk, and pour that over your coffee jelly cubes. It’s cold and sweet and refreshing.
I also made a kind of “bubble coffee” with it. I basically added the coffee jelly cubes to my iced coffee, and you have an iced bubble coffee!
I’d love to hear how you would serve/eat this coffee jelly. Let me know in the comments below!
- 2 cups water
- 3 tbsp sugar
- 1 tbsp Javy Microdose Coffee Concentrate
- 2 tsp agar powder
- Place the water in a small pot on medium-high heat, and heat to a boil.
- Add in the sugar, coffee and agar, and whisk vigorously for a few minutes until everything is completely dissolved.
- Remove from the heat
- Pour into an 8"x8" pan, and allow to sit on the counter to cool for about 30 minutes, then remove to the fridge to set completely, about a couple of hours.
- Cut the jelly in strips first one way, then the other. You can make the cubes as small or as large as you like using this method.
- Scrape up the cubes from the pan and place in a pretty dish or glass to serve.
Let’s make coffee jelly! @javy.coffee ##vegan ##grassjelly ##coffee ##dessert ##coffeedessert ##plantbased ##foodblogger ##cookbookauthor ##booktok ##fyp♬ Coffee Coffee - Budy