I’m thrilled to be showing you a recipe in honor of Seattle’s Best Coffee’s Red Cup Showdown! I’ve got my red cup (bought from Seattle, 8 years ago right after we got married, so it has the old logo!) and here’s my drink recipe, inspired by a Asian dessert and sometimes a drink: Coffee Jelly (or Coffee Jello or Coffee Gelatin). Served with some flavored milk or with coffee itself, it’s a refreshing, different, and delicious way to celebrate the flavors of Seattle’s Best Coffee. And I’ve made it two ways…sweetened with just sugar, and with sweetened condensed milk.
I purchased my Seattle’s Best Coffee beans from Walmart. They had levels two and three strength (higher number is stronger/bolder), plus a cinnamon flavor as well as decaf. You can also order Seattle’s Best Coffee in more varieties, as well as single-serve instant packs, from Walmart.com.
For more of my shopping story, please visit my Google+ album.
I have a French Press coffee maker at home, so I coarsely ground my beans.
Smells so good!
I gathered my ingredients for the coffee jelly. First I made it with the sweetened condensed milk (in the jam jar…I had opened a can a few days ago) and then I’ll make another batch with just sugar.
I poured about half of the coffee I made in a bowl with some gelatin mixed with water.
Then for this first batch, I spooned in the sweetened condensed milk and stirred. The color is so pretty.
I transferred the mixture to a glass baking dish. A larger one like this will produce a flatter jelly, while a smaller pan will produce a thicker one. So it’s up to you.
Then I repeated the process without the condensed milk and just sugar.
Chill in the refrigerator to set. Because it’s such a thin layer, it set very quickly, in about an hour.
I cut them both into squares with a knife.
And I lifted out the squares with a cake server.
Shall we try one? Mmmm so refreshing, sweet and coffee-y.
Here’s a square of the sugar-only coffee jelly. The coffee flavor was a lot stronger.
It was a great contrast to the sweet almond milk (I bought unsweetened, and sweetened it myself with some sugar). I could taste a little bit of coffee as I sipped it with a straw, and I used a spoon to scoop up those yummy coffee squares. Note: If you just drop in the jelly squares, they’ll sink. If you place them lightly on top, they’ll float. My jelly squares were like finger jello, so more dense. If you decrease the amount of gelatin, they will be less dense and be more likely to float up top.
As for the condensed milk coffee jelly squares, I realized there would be no color contrast if I put it in the almond milk! You could try iced black coffee, or chocolate milk, or you could whip up some whipped cream (hey pig, I see you eyeing my whipped cream, hooves off.)
Pour yourself a cup of hot Seattle’s Best Coffee, dollop some whipped cream on top, and place a few condensed milk coffee jelly squares on top. A decadent alternative to cream and sugar, and I loved the hot/cold and textural contrast of the jelly and the whipped cream (I got that from watching Chopped).
Hope you’ve enjoyed this twist on coffee. Let me know if you try it! Here’s the recipe:
Coffee Jelly Two Ways
Recipe adapted from The Food Librarian
- 4 cups strong brewed coffee, divided
- 6 packs of unflavored gelatin, divided
- 1 cup of cold water, divided
- 2 Teaspoons of sugar (or to taste)
- 1/2 can of sweetened condensed milk (or to taste)
- Grab two large bowls and pour 1/2 cup of water each. Sprinkle 3 packets of unflavored gelatin into each bowl, over the water. Let sit for a few minutes. Pour 2 cups of hot coffee into each bowl. Stir to dissolve the gelatin.
- In one bowl, add 1/2 cup of sugar, and in the other bowl, add 1/2 can of sweetened condensed milk. Stir to dissolve the sugar, and to mix the sweetened condensed milk.
- Grab two glass baking dishes (go smaller for thicker jelly, larger for flatter jelly). Pour the two mixtures into each baking dish. Chill to set in the refrigerator.
- Remove from the refrigerator and cut into desired size of pieces. Serve with flavored milk or coffee. If serving with a hot beverage, place jelly over whipped cream so the jelly doesn’t melt.
- As mentioned, use a smaller baking pan for thicker jelly, and a larger baking pan (like I did) for thinner jelly).
- Use this amount of gelatin for finger-jello-like consistency. Use less if you would like the jelly to be softer.
- Add sugar and condensed milk to taste. Think about how you like your coffee as a starting point.
- You could also make this recipe with instant coffee packs.
One more thing…if YOU have a recipe to make with Seattle’s Best Coffee, you can enter your recipe to Seattle’s Best Coffee’s Red Cup Showdown with Jeff Mauro, Celebrity Chef and host of Sandwich King on Food Network. There are two ways to enter…scroll down on their Facebook page to see…
Either on their Facebook page (left circle), or click to visit one of these state fair websites (right circle). Head on over there for more information on rules as well as their awesome prizes (like $10,000, for example!). Good luck!
Disclosure: I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™. #CBias #SocialFabric. All opinions are my own.
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