Iced Matcha Latte with Coffee Jelly
ingredients
For the condensed milk coffee jelly
- 2 packets of unflavoured gelatine powder, I used Knox brand - it comes with 4 packets
- 2 shots of strong good quality espresso with boiling water added to make 2 cups of liquid
- 300 ml can of sweetened condensed milk
For the matcha latte
- 2 teaspoons green tea matcha powder
- 2 teaspoons granulated white sugar
- 2 tablespoons boiling water
- 2 cups of your favourite milk, I used organic 2% milk
- ice cubes!
instructions
Make the coffee jelly
- Place 1/2 cup of cold water in a bowl.
- Sprinkle the contents of the gelatin packets on top of the water, lightly stirring to combine – allow it to bloom, about ten minutes.
- Stir in the hot espresso coffee mixture until combined.
- Add the sweetened condensed milk mixture and lightly stir until incorporated.
- Pour into an oblong glass pan or dish – I used my 3 quart/2.8 L glass baking pan.
- Let the gelatin set up overnight, and it will be ready for lattes in the morning!
Make the matcha latte
- In a small bowl, whisk together the matcha powder, sugar and boiling water to form a paste.
- Pour milk into a liquid measuring cup.
- Add the matcha paste to the milk, whisking until combined.
Assemble the drinks
- Remove coffee jelly from the fridge; using a paring knife, slice jelly into 1/2 inch cubes.
- Spoon the coffee jelly into a glass, about 1/3 full.
- Add 4-5 cubes of ice (your preference)
- Divide evenly and pour the matcha milk into the glasses.
- Place a bubble tea straw in the glass and DRINK AWAY!
notes
VEGAN VERSION: Replace the gelatine in the coffee jelly with agar-agar powder. 1 teaspoon of agar-agar per cup of liquid. Use vegan sweetened condensed milk and plant-milk! Enjoy!
Condensed milk coffee jelly recipe adapted from The Food Librarian
Matcha latte recipe adapted from Japan Centre
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