Save The first time I encountered coffee jelly was during a Tokyo summer, where cafe windows displayed towers of wobbling brown cubes swimming in milk. I was equal parts confused and enchanted—was it dessert? Was it breakfast? The answer, delightfully, was yes. Now whenever that 3:00 p.m. slump hits, I skip the hot brew and reach for a glass of this bouncy, creamy refreshment instead.
Last summer, I served these at a brunch gathering and watched my friend Sarah skeptically take her first sip. Within minutes, everyone had abandoned the mimosas and was crowded around the kitchen island, demanding to know how to make those little coffee cubes themselves. Now its the most requested recipe at every gathering.
Ingredients
- 2 cups hot strong coffee: Use your darkest roast here—the bolder the coffee, the more flavor comes through once chilled
- 2 tablespoons granulated sugar: Adjust up or down depending on your sweet tooth, but dont skip it entirely or the jelly will taste bitter
- 2 teaspoons unflavored gelatin powder: This is what creates that signature wobble—bloom it properly and youre golden
- 2 tablespoons cold water: Needs to be cold to properly bloom the gelatin without clumping
- 1 cup whole milk: The cream factor—skim milk will make the drink feel thin and sad
- 1/2 cup sweetened condensed milk: Your main sweetness source, plus it adds that gorgeous velvety body
- 1/2 cup heavy cream: For that luxurious richness that makes this feel like a treat
- Ice cubes: As many as you like—this drink is meant to be icy cold
Instructions
- Bloom the gelatin:
- Sprinkle the gelatin over cold water in a small bowl and let it sit for 5 minutes until it looks like tiny translucent sponges.
- Dissolve everything into the coffee:
- Stir your sugar into the hot coffee until it vanishes, then whisk in the bloomed gelatin until the mixture is completely smooth.
- Set and chill the jelly:
- Pour the coffee mixture into a shallow dish, let it cool to room temperature, then refrigerate for at least 1.5 hours until firm.
- Cube it up:
- Use a sharp knife to cut the firm jelly into 1/2-inch cubes—they should feel bouncy and resist slightly when pressed.
- Mix the sweet cream base:
- Whisk together the milk, sweetened condensed milk, and heavy cream in a pitcher until fully combined.
- Assemble your drink:
- Fill glasses with coffee jelly cubes and ice, then pour the sweet cream mixture generously over everything.
- Enjoy immediately:
- Grab a wide straw or spoon and stir gently to mix the melting cubes into the cream.
Save My youngest nephew declared this coffee cubes in milk and proceeded to eat all the jelly first with a spoon, leaving the cream for last. Now I keep an extra batch of cubes in the fridge just for the jelly-only fans in the family.
Make It Yours
Swap the heavy cream for coconut cream and use your favorite plant milk to make this entirely dairy-free. The coffee jelly sets beautifully either way.
When To Serve It
This shines brightest at brunch when you want something that feels like a treat but still delivers caffeine. Its also unexpectedly perfect for dessert when you want something lighter than cake.
Storage And Timing
The coffee jelly keeps for up to 5 days in the refrigerator, stored in an airtight container. The sweet cream base will separate if made ahead, so mix it fresh just before serving.
- Cut the jelly into cubes the day you plan to serve it for the freshest texture
- If the jelly feels too firm, let it sit at room temperature for 10 minutes before cubing
- Extra sweet cream base can be stored separately for 2-3 days
Save Theres something wonderfully uncomplicated about a drink that makes you smile before you even take a sip. Coffee jelly does exactly that.
Recipe Q&A
- → Can I make the coffee jelly ahead of time?
Yes, you can prepare the coffee jelly up to 3 days in advance. Keep it covered in the refrigerator until ready to cut and serve.
- → What type of coffee works best for this drink?
Use strong brewed coffee or espresso for the most robust flavor. Medium to dark roast beans provide the best depth and complement the sweet cream beautifully.
- → How do I make this dairy-free?
Substitute coconut milk for whole milk, coconut cream for heavy cream, and use a dairy-free condensed milk alternative. The coffee jelly itself is already dairy-free.
- → Can I use agar-agar instead of gelatin?
Absolutely. Use about 1 teaspoon of agar-agar powder as a vegetarian substitute. Follow package instructions for blooming and dissolving, as it sets differently than gelatin.
- → Why is my coffee jelly too soft or not setting?
Ensure you're using the correct gelatin-to-liquid ratio and that the gelatin fully dissolved in the hot coffee. The jelly needs at least 1.5 hours of refrigeration to set properly.
- → How should I adjust sweetness to my preference?
Start with less condensed milk and taste the cream mixture before serving. You can always add more sweetness, but it's harder to reduce once mixed.