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Chocolate chai coffee jelly

Leslie McMaster TeaChef Level 3

For when you can't decide between tea or coffee,this caffeinated jelly drink and dessert is the perfect choice. Especially with warm weather coming up,it's the perfect summer beverage.

3 h 8


  • 1 box (1 ounce) unflavored gelatin
  • 4 cups water
  • 2 tablespoons instant coffee
  • 3 tablespoons chocolate chai loose leaf
  • ½ cup sugar
  • 1 can condensed milk
  • 1 can table cream


In a sauce pot, bring 3 cups of the water to a boil. Add instant coffee,loose leaf tea and sugar. Stir until dissolved.Strain out the tea leaves.

In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water. Let stand for about 1 minute or until gelatin powder begins to bloom.

Gradually add the 3 cups of boiling coffee mixture and stir constantly for about 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible.

Transfer mixture into a baking dish and allow to completely cool. Refrigerate for about 2 to 3 hours or until completely set.

In a bowl, combine condensed milk and table cream. Stir until blended.

Cut set gelatin into 1-inch cubes and divide into serving cups. Top with sweetened cream. Garnish with whipped cream, if desired. Serve cold.

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