Description
A delightful and refreshing dessert that combines the rich flavors of coffee with creamy almond milk in a smooth, jiggly jello form. Perfect for coffee lovers seeking a light, dairy-free treat.
Ingredients
Scale
Ingredients
- 2 cups almond milk
- 1 tablespoon instant coffee granules
- 2 tablespoons sugar
- 2 teaspoons gelatin powder
- 1/4 cup cold water
- 1/4 cup hot water
Instructions
- Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over 1/4 cup of cold water and let it sit for 5 minutes to absorb the liquid and soften.
- Heat almond milk mixture: In a saucepan, combine 2 cups of almond milk, 1 tablespoon of instant coffee granules, and 2 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar has fully dissolved and the mixture is warm but not boiling.
- Dissolve gelatin: Remove the saucepan from heat and stir in the softened gelatin along with 1/4 cup of hot water. Mix thoroughly until the gelatin is completely dissolved into the almond milk and coffee mixture.
- Set the jello: Pour the mixture into a mold or serving dishes. Refrigerate for at least 4 hours, or until the jello is firm and fully set.
- Serve: Once set, gently invert the mold to release the almond milk coffee jello. Serve chilled for the best texture and flavor.
Notes
- Ensure the gelatin is fully dissolved to avoid grainy texture.
- You can adjust the sweetness by varying the amount of sugar.
- Use a non-dairy almond milk for a vegan friendly alternative by substituting gelatin with agar-agar powder.
- Instant coffee granules can be replaced with espresso powder for a stronger coffee flavor.
- Refrigerate for a minimum of 4 hours for best results, overnight is even better for firmness.
