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Coffee Jelly “Bubble” Tea {vegan, gluten free}

August 14, 2017 | 2 comments

Hi everyone! How are your summers going? Mine has been a hurricane of baking, recommendations, meetings, and more baking! As it turns out, nothing good ever comes out of me being in the kitchen too long (unless washing Mt. Everest-like loads of dishes is your thing), resulting in some green puff pastry, biscuits with way too much extra stuff, these delicious onigiri (to which I’ve lost the recipe and that’s why you may not be seeing it for a while, until I have a chance to remake it) and this!

Coffee jelly ‘bubble’ tea! Au lieu of being normal and boiling a bunch of fish eye boba, I decided to make a jelly out of hot brewed coffee that requires absolutely no slimy pots of tapioca starch and instead only requires one dish. For those curious, I was being so incredibly lazy not wanting to drive through the uprooted roads that currently make up this entire city, but it certainly did not backfire. The monotony of tapioca balls was another thing that often drove me up a wall and despite soaking them in a saturated vanilla ginger solution for who-knows-how-long, they would always stubbornly remain tasteless. As an improvement, this coffee jelly is anything but tasteless, cubes with little bursts of flavorful bitterness.

They are also delicious Vietnamese coffee style – cubed, in a bowl with regular milk and condensed milk poured over.

P.S. For any science nerds out there, this jelly is around the same density as water which means the slight addition of matcha (shown above) will cause the jelly to float!

Coffee Jelly-3889

Coffee Jelly-3890

Coffee Jelly-3896


\ This will of course work with other liquids, I totally suggest mango, lychee, and whatever other juices/drinks you can get your hands on!


Coffee Jelly “Bubble” Tea


  • 1 packet 2 1/2 teaspoons unflavored gelatin
  • 2 tbsp water
  • 1 1/2 cups hot coffee
  • 2 tbsp sugar optional
  • cold tea/coffee/whatever drink you like


  1. In a bowl, combine the gelatin and water together and set aside for 5 minutes to let the gelatin absorb the water. After 5 minutes, pour over the hot coffee and sugar and mix well.
  2. Let set in the refrigerator for at least 2 hours, or until solid. (You may transfer it to a different dish for setting but as I hate washing dishes, I usually leave it in the same dish)
  3. Cut the coffee jelly into cubes and add to your favorite drink. I like it with lots of iced, milky tea/coffee 🙂


read or add your own

  1. Meg | Meg is Well on

    August 15, 2017 at 8:49 am says

    I love this idea so much more than boba and want to make it immediately!

  2. Christine on

    August 19, 2017 at 9:50 pm says

    Oh my gosh! I love bubble tea, and you just made it even better! Thanks! Glad you had a nice summer and spend so much time in the kitchen!



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