Coffee Jelly Almond Milk Tea

It’s not quite summer yet here in SoCal (actually, it’s been a tad too cold lately) but I couldn’t resist making a healthier version of Coffee Jelly. I like to eat it as dessert after a meal or as a mid-afternoon pick me up at work.

This is popular in Asian bubble tea stores as an alternative or compliment to boba (tapioca pearls) in milk teas or shakes. Making this homemade version is easy and so much better because its dairy free and only contains a teaspoon of coconut sugar!

You can control the strength of the coffee in the jelly by using the substitutions I have included in the recipe below.

coffee_jelly2

* I use the Great Lakes Gelatin brand that I get from Amazon

Coffee Jelly Almond Milk Tea
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 2
 
* For stronger coffee, substitute the cold coffee with 2 shots of espresso + 1 cup of water. * The amount of gelatin will result in a jell-o like consistency. For firmer jelly, add another ¼ tbsp of gelatin.
Ingredients
  • 1¾ cups room temperature black coffee/decaf/cold brew
  • 1½ tbs gelatin dissolved in ¼ cup of cold water
  • 1 tsp coconut sugar
  • 1½ cups almond milk
  • ½ cup water
  • 2 tbsp black assam tea (or 2 tea bags of any black tea)
Instructions
  1. Make the coffee jelly by mixing together the coffee, gelatin and sugar until everything is dissolved completely.
  2. Pour in a gelatin mold or regular glass pan and let it set in the fridge for 4-6 hours.
  3. Meanwhile, in a small saucepan, prepare the milk tea by simmering almond milk with ½ cup water over low heat for 1-2 minutes. Make sure it does not boil.
  4. Turn off the heat, add the tea and steep for 3-4 minutes.
  5. Filter out tea or remove the tea bags and place the milk tea in the fridge to cool.
  6. Once the gelatin is set, cut it into cubes and pour the cold milk tea over it and enjoy!

 

13 thoughts on “Coffee Jelly Almond Milk Tea

  1. Omg! Looks awesome!!! I looove Asian pearl tea drinks but since going paleo 7 years ago I haven’t been able to enjoy them. :(. I’m so excited to try this! Love Great Lakes gelatin. What brand of almond milk and black/Assam tea did you use? Thanks for sharing!!

    • Yes the SD fires are pretty crazy, be safe over there! It doesn’t seem that hot in VA right now, my cousin says its 60s-70s which is really pleasant :)

  2. I tried this and couldn’t get my coffee jelly to fully set. I followed the instructions implicitly; do I need to heat the coffee / gelatin mixture a touch to get the gelatin to dissolve?

    • Hello Susannah, did you dissolve the gelatin in 1/4cup of cold water first before mixing in with the coffee? Not sure if you missed this step but it is essential to let the gelatin dissolve (or what they call, bloom) so that it easily mixes in with the coffee. Also, what kind of gelatin are you using?

      • Hi Jenny, I think I’ve got it figured out now. This was my first time working with gelatin (Great Lakes pure gelatin), so on the second time I took a little more care to sprinkle the gelatin evenly over the cold water. I also mixed the coffee into it while it was still a bit warm, and that really helped to dissolve the gelatin evenly. Lessons learned! I just got back from a trip to Japan, so I’m a bit nostalgic and this is definitely helping. Thanks!
        -Susannah

        • Glad to hear it worked out the second time :) I think i will edit the recipe and indicate that it should be slowly sprinkled over the water to make it dissolve evenly. Ah Japan, hopefully I can visit one day. Lots of great food and beautiful sights to see!

Leave a Reply

Your email address will not be published. Required fields are marked *

* 2+0=?

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge