Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Coffee Jelly Iced Latte Cups layer bouncy coffee gelatin cubes into chilled lattes for double caffeine delight with spoonable texture perfect for summer treats. Ready in 20 minutes plus chill, it serves 2 with wobbly fun and creamy balance.

Why This Recipe Works

Coffee jelly sets firm yet jiggles satisfyingly with agar or gelatin. Strong espresso cubes deliver concentrated flavor bursts. Sweetened condensed milk provides classic richness. Layered assembly prevents sogginess. Quick set time enables same-day enjoyment.

Ingredients & Prep

Coffee Jelly:

¾ cup strong brewed coffee or espresso
¼ cup water
1 tbsp sugar
¼ tsp agar powder (or 1 tsp gelatin)

Latte:

1 cup cold brewed coffee
1 cup milk of choice
2–4 tbsp sweetened condensed milk
Ice cubes

Step-by-Step Instructions

Dissolve agar/gelatin in water; mix with hot coffee and sugar.
Bring to simmer 2 minutes; pour into square dish. Chill 1 hour until firm.
Cut jelly into ½-inch cubes.
Layer ice, coffee cubes, cold coffee, milk, and condensed milk in tall glasses.
Stir gently; enjoy with spoons.

Flavor Variations

Variation	Key Add/Swap	Resulting Twist
Matcha	Matcha powder in milk	Green tea fusion
Coconut	Coconut milk + toasted flakes	Tropical island
Vanilla	Vanilla bean paste	Dessert latte
Chocolate	Cocoa rim + chocolate milk	Mocha jelly

Storage Tips

Jelly airtight fridge 5 days. Assemble fresh.

FAQs

Won’t set?
Simmer agar fully; measure precisely.

Too bitter?
More sugar in jelly base.

Rubbery?
Less agar; taste test firmness.

Conclusion

Coffee Jelly Iced Latte Cups jiggly-hugs caffeine fun perfection.

Coffee Jelly Iced Latte Cups Recipe

Print Recipe

Coffee Jelly Iced Latte Cups feature homemade coffee gelatin cubes layered in chilled glasses with creamy iced latte, offering a refreshing caffeinated treat with jiggly texture and bold coffee flavor. Perfect no-churn dessert drink for coffee lovers.

Author: ssam
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 3 hours (chilling)
Yield: 2–4 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Japanese-Inspired
Diet: Vegetarian

Ingredients

Scale

**For Coffee Jelly:**
1 packet (about 7g or 1 oz box) unflavored gelatin (Knox)
1/4 cup cold water
3/4 cup hot strong brewed coffee or 3 tbsp instant coffee + 3/4 cup hot water
1/4 cup sugar (adjust to taste)
**For Iced Latte:**
1 cup chilled brewed coffee or espresso
1 cup milk of choice (oat, almond, dairy)
2–3 tbsp sweetened condensed milk or simple syrup
Ice cubes
Optional: Whipped cream for topping

Instructions

1. **Make Coffee Jelly:** Sprinkle gelatin over 1/4 cup cold water in a bowl; let bloom 1 minute. Boil 3/4 cup strong coffee with sugar until dissolved. Pour hot coffee into bloomed gelatin, stirring until fully dissolved.
2. Pour mixture into a shallow dish or individual cups. Refrigerate 2-6 hours until set. Cut into 1/2-inch cubes if using a dish.
3. **Assemble Cups:** Divide jelly cubes into 2-4 clear glasses or cups. Add a few ice cubes.
4. Mix chilled coffee, milk, and sweetened condensed milk. Pour over jelly. Top with whipped cream or extra coffee if desired. Serve immediately with spoons or wide straws.

Notes

Use strong coffee for intense flavor; instant works well for quick prep.
For vegan version, use agar-agar powder (about 1 tsp) instead of gelatin and plant-based milk.
Make ahead: Prepare jelly up to 2 days in advance. Assemble just before serving to keep jelly firm.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 30g
Sodium: 80mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 0g
Protein: 6g
Cholesterol: 20mg

Keywords: coffee jelly iced latte cups, coffee jelly latte, iced coffee jelly dessert