This easy coffee jelly is served in individual clear espresso cups and topped with sweetened condensed milk, making it look like a real shot of espresso.
If you’re looking for Mother’s Day recipe ideas, I hope you’ll consider this one. It’s hard to make a dessert for my mom. She doesn’t want something too sweet, too rich, etc. I think she will enjoy this one though. It’s simple, cute, light, not overly sweet, and coffee-flavored.
This dessert is actually inspired by my recent trip to Taiwan, where jelly desserts are very popular. I saw tea jelly, herbal jelly, fruit jelly, etc. This is a stress-free dessert that can be made ahead of time and it’s great for serving to a large group.
Speaking of Mother’s Day, if you’re brainstorming present ideas and your mom loves coffee, might I suggest a Keurig machine? I was recently sent the new Keurig® 2.0 for review and I used it to make this coffee jelly recipe. It is very fitting for me to be featuring the Keurig 2.0 in this Mother’s Day recipe post. The very first Keurig I purchased was actually a gift for my mother. My mom is also the person who introduced me to my coffee addiction. I still remember watching her drink a cup every morning and the thrill I felt when she finally let me have my own tiny cup of decaf.
I’ve owned the older Keurig model (pictured on the right) for several years now and it’s the most used appliance in my kitchen. Not only do I use it for my daily coffee, but I also use it to heat up water for tea, cup of noodles, etc.
The Keurig 2.0 is noticeably bigger than the original and comes in three sizes. I chose the Keurig 2.0 K550 which is the biggest model and has an 80 oz water reservoir. I was really excited to see the bigger model offered along with the capability of brewing a 4 cup carafe. Because I use my Keurig so much, I feel like I’m refilling the water reservoir nearly every day. This bigger capacity gives me a break from the daily refill. Also, as much as I love offering my guests their individual coffee choices, I’ve often wished to be able to brew a larger pot when I have a lot of people over and this new Keurig answers that.
Of course, that’s not all it does. I love that it now features a color touch screen and you can customize things like the night light color for the reservoir (I chose green), and the color of your screen (mine is blue).
There is one thing that is a negative for me. One of the new features of this Keurig 2.0 is that it includes Keurig 2.0 Brewing Technology™, where the brewer reads information from the k-cup to optimize its default settings to brew the ideal cup of coffee. The downside is that many of my favorite k-cups no longer work. Only k-cups that are labeled “Keurig Brewed” along the outer ring and state they work with all Keurig brewers will work. I understand the reasoning behind this–it helps ensure quality control for the k-cups out there being used with the Keurig, but it does suck that some of the brands I was using before will no longer work. I have a feeling though, like with most changes, in the long run, I’ll find new ones I enjoy and forget about this and it’ll no longer be an issue.
Now back to this coffee jelly. All you need is freshly brewed coffee, gelatin, water, and sugar. You can also try replacing the gelatin with agar agar, a vegetarian-friendly option, but I had packets of gelatin I needed to use up so I used gelatin. You mix everything, pour it into your molds and then refrigerate overnight to set. Right before you are ready to serve, top them with some condensed milk, which gives the dessert the additional sweetness it needs. It’s so simple and fun and you can play around with different types of molds.
I’m definitely making these again at my next house party.
P.S. If you’re curious, the coffee jelly is served in these Bormioli Rocco espresso cups I purchased recently on Amazon. They are so cute and I love using them!
Disclosure: As stated above, I was received a complimentary Keurig 2.0 for review. All opinions in this post remain my own.
- 1 (.25-oz) package unflavored gelatin
- 2 tbsp hot water
- 1/4 cup granulated sugar
- 2 cups hot fresh brewed coffee I used Starbucks Pike Place Roast
- 4 tbsp sweetened condensed milk not evaporated milk
- In a small bowl, add gelatin and hot water and mix with a spoon until all of the gelatin powder is dissolved. Scrape it into a medium pot, and then add in sugar and hot coffee. Bring to a boil, stirring constantly, until gelatin is dissolved and liquid is uniform.
- Pour coffee jelly into molds. I used clear espresso cups but you can use other mold shapes, cups. You can also pour into a baking pan and cut into cubes when it solidifies. Put jelly into refrigerator and chill overnight.
- Keep jelly in the fridge until just before serving. Right before serving, top with condensed milk. I added 1 tbsp per each espresso cup. Serve cold.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.