Coffee Jelly Recipe

Coffee: Strong brewed coffee forms the base of this jelly, providing a rich and robust flavor.

Sugar: Adds sweetness to balance the bitterness of the coffee.

Agar-agar powder: A vegetarian gelatin substitute that helps the jelly set.

When working with agar-agar powder, ensure it is fully dissolved in the coffee mixture to avoid any grainy texture in the final jelly. Whisk continuously and bring the mixture to a full boil to activate the gelling properties of the agar-agar.

• strong brewed coffee - Substitute with strong brewed chicory root: Chicory root has a similar deep, roasted flavor to coffee and is caffeine-free, making it a great alternative for those avoiding caffeine.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of caramel flavor, which complements the bitterness of the coffee or chicory root.

• agar-agar powder - Substitute with kappa carrageenan: Kappa carrageenan is another vegan gelling agent that can create a similar jelly-like texture, suitable for those who might have an allergy to agar-agar.

• Allow the coffee jelly to cool completely at room temperature before storing. This ensures that condensation doesn't form inside the storage container, which could affect the texture.

• Transfer the coffee jelly to an airtight container. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator. The coffee jelly will keep well for up to 5 days, retaining its delightful texture and flavor.

• If you wish to freeze the coffee jelly, first cut it into individual portions. This makes it easier to thaw only what you need.

• Wrap each portion tightly in plastic wrap or place them in individual freezer-safe bags. This prevents freezer burn and keeps the coffee jelly from sticking together.

• Place the wrapped portions in a larger airtight container or a heavy-duty freezer bag. Label the container with the date to keep track of its storage time.

• When ready to enjoy, thaw the coffee jelly in the refrigerator overnight. Avoid thawing at room temperature as this can lead to a watery texture.

• Once thawed, consume the coffee jelly within 2 days for the best taste and texture.

• Place the coffee jelly in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap to prevent it from drying out. Heat on medium power for 20-30 seconds, checking frequently to ensure it doesn't melt completely.
• Alternatively, you can use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the coffee jelly in the top pot and gently heat, stirring occasionally until it reaches the desired temperature.
• For a more creative approach, cut the coffee jelly into small cubes and add them to a warm plant-based milk or non-dairy creamer. Heat the mixture gently on the stove until warmed through, creating a delightful coffee-flavored dessert drink.
• If you prefer a chilled treat, simply let the coffee jelly sit at room temperature for a few minutes to take the chill off without reheating. This method maintains the texture while slightly warming it.

• Saucepan: Used to heat and combine the brewed coffee and sugar, and to dissolve the agar-agar powder.

• Whisk: Essential for continuously stirring the mixture to ensure the agar-agar powder dissolves completely.

• Measuring cups: Used to measure the brewed coffee accurately.

• Measuring spoons: Used to measure the sugar and agar-agar powder precisely.

• Molds or cups: Containers to pour the coffee mixture into, allowing it to set and form the jelly.

• Refrigerator: Used to chill the coffee jelly until it sets properly.

• Stove: Provides the heat source for boiling and simmering the mixture.

Brew coffee in advance: Brew strong coffee ahead of time and store it in the fridge to save time.

Use instant coffee: Substitute brewed coffee with instant coffee for a quicker preparation.

Pre-measure ingredients: Measure out the sugar and agar-agar powder before starting to streamline the process.

Quick cooling: Place the molds or cups in a shallow ice bath to speed up the cooling process before refrigerating.

Batch preparation: Make a larger batch and store in the fridge for a quick dessert option throughout the week.