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.
- 1 packet unflavored gelatin
- 2 tbsp. hot water
- 2 cups of coffee
- 2 tablespoons sugar
- Mix the gelatin powder and hot water in a cup and let sit for a minute or two.
- Meanwhile, heat the coffee in a small pot
- Stir in the sugar and gelatin mixture and keep stirring until everything is dissolved.
- Pour into cups or into a tray and pop that sucker into the fridge.
- 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.