Japanese Coffee Jelly with Sweetened Oat Milk

Ingredients

• 3 espresso (shots)
• sugar (Amount not stated in the source)
• agar-agar powder (Amount not stated in the source; the post also mentions an alternative method using gelatin powder, but gives no gelatin quantity)
• 2 cup water (Enough water, combined with the espresso, to make 2 cups of liquid)
• oat milk (Amount not stated; used to make the sweet milk)
• sweetened condensed milk (Amount not stated; combined with oat milk)
• vanilla ice cream (Optional topping, as suggested in the post description)

Steps

1. 1

   Prepare three shots of espresso.

2. 2

   Combine the espresso with sugar, agar-agar powder, and enough water to make 2 cups of liquid in total.

3. 3

   Simmer the coffee mixture for 1 minute to activate the agar-agar.

4. 4

   Transfer the hot mixture to a dish.

5. 5

   Remove any air bubbles from the surface, then let the mixture cool before refrigerating it until set.

6. 6

   Meanwhile, combine oat milk with sweetened condensed milk to make sweet milk. Chill it.

7. 7

   Once the coffee jelly has set, cut it into cubes.

8. 8

   Serve the coffee jelly cubes with the chilled sweetened milk. Vanilla ice cream may be added on top.

Notes

The source does not provide the amounts of sugar, agar-agar, oat milk, or condensed milk, nor an exact refrigeration time. The post mentions gelatin powder as an alternative to agar-agar but does not provide its quantity or directions in the supplied text.

Nutrition per serving

• dessert
• snack
• Japanese-inspired
• no-bake
• chilled
• vegetarian
• dairy-free option