Coffee Jelly

By Jenn

Every morning, I make a big pot of espresso. The first two servings go to our morning cappuccinos, and I usually  save the rest for an afternoon iced latte.  One day I didn’t feel the need for the second helping of caffeine, so I decided to turn the leftover espresso into coffee jelly. The recipe is stupidly easy. 

Ingredients:

  • 1 packet unflavored gelatin
  • 2 tbsp. hot water
  • 2 cups of coffee
  • 2 tablespoons sugar

Directions

  1. Mix the gelatin powder and hot water in a cup and let sit for a minute or two.
  2. Meanwhile, heat the coffee in a small pot
  3. Stir in the sugar and gelatin mixture and keep stirring until everything is dissolved.
  4. Pour into cups or into a tray and pop that sucker into the fridge.
  5. Let gelatin set for at least two hours.

I mushed mine up and added milk, but I think the traditional Japanese way of enjoying this dessert calls for a dollop of whipped cream. It’s an alternate way for me to get my caffeine fix, and in these long, monotonous days filled with only studying, the variety is very welcome. 


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