Coffee Talk

Twelve Drinks of December: Drink Ten

Twelve Drinks of December: Drink Ten

12 Drinks of December

 

We’re teaming up with some of our friends in coffee, cooking, and spirits to bring you 12 different holiday coffee recipes using our products!

 

Drink Ten: Japanese-Style Coffee Jelly Dessert

 

Judiaann Woo created a simple Japanese-Style Coffee Jelly Dessert using the BLOOM Pour Over Coffee Brewer! It calls for just 4 ingredients: coffee, sugar, gelatin, and cream. To make, mix together 3 tablespoons of sugar with 1 packet (1 1/2 teaspoons) of Knox unflavored gelatin and then add to 1 2/3 cups of strong, hot coffee. Stir until completely dissolved. Transfer to a shallow container and refrigerate. Once jelly has set, cut into squares and serve with sweetened milk or cream. If you prefer, you can also gel in individual serving bowls and top with fresh whipped cream.

 

Ingredients

 

Coffee Jelly:

  • 3  tablespoons sugar
  • 1 packet (about 1 ½ teaspoons or 7 grams) of Knox unflavored powered gelatin 
  • 2 cups hot water 
  • 6-8 tablespoons ground coffee

Sweetened Cream:

  • ¼ cup half-n-half or cream
  • Sugar, to taste

 

Procedure

 

In a small bowl, combine sugar and gelatin and stir to combine. Set aside.

Make coffee using 6-8 tablespoons of ground coffee and 2 cups of hot water to yield about 1 ⅔ cups of brewed strong coffee. Add sugar/gelatin mixture and stir until completely dissolved. Transfer mixture to a shallow container and chill until set, about 3 hours. 

 

The Finishing Touches

 

To serve:

Using a knife, cut jelly into cubes and divide into two serving glasses. Sweeten cream to taste and pour over.

Alternatively, pour liquid coffee mixture directly into serving bowls/glasses and chill. Serve with a dollop of freshly whipped and sweetened heavy cream.

 

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