Coffee Jelly with Sweet Cream

The first time I encountered coffee jelly was in a tiny Tokyo café where the waiter apologized for their English before bringing out this jiggling, translucent cube floating in milk. I laughed, thinking it was some kind of joke, but one spoonful later and I was completely hooked. There is something unexpectedly delightful about the way the bouncy coffee plays against sweet cream, like a dessert that also happens to be your morning caffeine fix. My roommate walked in on me making my first batch, eyebrows raised at the sight of coffee setting in a glass dish, but she became a convert after one taste. Now it has become my go-to when I want something that feels special but requires almost no actual effort.

Last summer, I served these at a brunch party and watched everyone is face light up with the same confusion I once had. Someone actually asked if it was acceptable to eat this for breakfast, and I told them that when coffee is involved, all rules are suspended. The best part was watching my normally dessert resistant friend go back for seconds, claiming he just wanted to test the texture one more time. Now every time I smell brewed coffee, I think about those little cubes jiggling in the fridge and how something so simple brings so much joy to a table.

Ingredients

• 2 cups strong brewed coffee: Use your favorite bold roast since the coffee flavor really shines through the jelly
• 2 tablespoons granulated sugar: Adjust this based on how sweet you like your coffee, but remember the cream mixture adds sweetness too
• 2 teaspoons unflavored gelatin powder: This is what creates that perfect wobble, and make sure to bloom it properly or your jelly will not set right
• 2 tablespoons cold water: Needed for blooming the gelatin, use cold water straight from the tap
• 1 cup whole milk: The fat content makes the finished drink feel luxurious and creamy
• 1/2 cup sweetened condensed milk: This is your sweetener and creamy element all in one, do not skip it
• 1/2 cup heavy cream: Adds that restaurant style richness that makes this feel like a treat
• Ice cubes: As many as you like because cold coffee jelly is infinitely better than room temperature

Instructions

Bloom your gelatin:

Sprinkle the gelatin over cold water in a small bowl and let it sit for about 5 minutes until it absorbs the water and looks like little soft beads.

Dissolve the sugar:

Stir your sugar into the hot brewed coffee until it completely disappears, and the coffee smells sweet and inviting.

Combine everything:

Add the bloomed gelatin to the hot coffee mixture and stir vigorously until the gelatin is fully dissolved and the liquid is smooth.

Set the jelly:

Pour the coffee mixture into a shallow dish or small baking pan, let it cool on the counter until room temperature, then refrigerate for at least 1.5 hours.

Cube it up:

Once the jelly is firm to the touch, use a sharp knife to cut it into perfect half inch cubes that will fit nicely through a straw.

Make the cream:

Whisk together the whole milk, sweetened condensed milk, and heavy cream in a pitcher until completely combined.

Assemble and serve:

Fill your glasses with coffee jelly cubes and ice, then pour that sweet cream mixture right over the top until everything is beautifully layered.

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There is something incredibly satisfying about hearing those little jelly cubes clink against the glass as you shake it before taking that first sip. My sister is now obsessed with making these for her study sessions, claiming the caffeine plus the sugar rush is the only thing getting her through exam week.

Making It Your Own

The beauty of this recipe is how easily it adapts to whatever mood you are in or ingredients you have on hand. Some days I use a dark roast for an intense coffee punch, while other times a lighter medium roast creates a more subtle background note.

Texture Secrets

I have learned that cutting the jelly into slightly larger cubes creates a more satisfying chew, while tiny cubes almost dissolve into the cream for a smoother experience. The temperature matters too because slightly warmer jelly has this incredible melt in your mouth quality that cold jelly just cannot replicate.

Serving Ideas

Serve these in clear glasses so everyone can see the beautiful layers of dark jelly and white cream mingling together. A sprinkle of cocoa powder on top transforms it into something that looks like it came from a fancy café, or a drizzle of caramel sauce takes it in a completely different direction.

• Try using flavored coffee like vanilla or hazelnut for a whole new taste experience
• Top with whipped cream and a coffee bean for that Instagram worthy finish
• For adults only, a splash of coffee liqueur in the cream mixture makes for an incredible dessert cocktail

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Whether you need a midday pick me up or a dessert that will make people smile, this coffee jelly delivers every single time.

Recipe FAQs

→ What does coffee jelly taste like?

Coffee jelly delivers the familiar bold, slightly bitter notes of strong coffee with a smooth, gelatinous texture. When combined with sweet cream, the flavors balance beautifully—the bitterness cuts through the rich milk, creating a refreshing contrast reminiscent of coffee with cream but more playful and texturally interesting.

→ Can I make this without gelatin?

Yes! Substitute unflavored gelatin with agar-agar powder for a vegetarian-friendly version. Use approximately 1 teaspoon of agar-agar powder dissolved in the hot coffee. Note that agar sets more firmly than gelatin, resulting in a slightly firmer jelly texture.

→ How long does coffee jelly last in the refrigerator?

The prepared coffee jelly cubes can be stored in an airtight container in the refrigerator for up to 3-4 days. The sweet cream mixture should be kept separately and consumed within 2-3 days. For best texture and flavor, assemble the drink just before serving.

→ What type of coffee works best?

A medium to dark roast brewed strongly works best to ensure the coffee flavor comes through clearly against the sweet cream. Cold brew concentrate or espresso diluted with water also creates excellent results. Avoid overly light roasts as their delicate notes may be overpowered by the milk mixture.

→ Can I make this dairy-free?

Absolutely! Replace whole milk with unsweetened coconut milk or almond milk, swap sweetened condensed milk with coconut cream or sweetened condensed coconut milk, and use full-fat coconut cream instead of heavy cream. The tropical notes from coconut complement coffee beautifully.

→ Is this served hot or cold?

Coffee jelly is traditionally served chilled. The cold temperature enhances the refreshing quality and creates the most pleasant contrast between the cool cream and the cool jelly cubes. Adding ice to the glass helps maintain the chilly temperature, making it perfect for warm weather or as an afternoon pick-me-up.