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Iced Matcha Latte with Coffee Jelly

By: Lyndsay // Coco Cake Land
Makes: 2 matcha lattes


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
  • 1 300 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!


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!


Condensed milk coffee jelly recipe adapted from The Food Librarian
Matcha latte recipe adapted from Japan Centre