Active Time

　　30 minutes

　　Total Time

　　2 1/2 hours (including chilling time)

　　This sweet and refreshing drink features layers of chocolatey coffee slushie, vanilla whipped cream, and coffee jelly (think coffee jell-o).

　　

Ingredients

Makes 4 drinks

　　

For the coffee jelly:

1 (1/4-ounce) envelope powdered unflavored gelatin (about 1 tablespoon)

　　2 cups freshly brewed hot coffee

　　3 tablespoons sugar

　　

For the whipped cream:

3/4 cup heavy cream

　　1 teaspoon sugar

　　1 teaspoon vanilla extract

　　

For the frozen iced coffee:

1 1/2 cups cooled coffee

　　1/4 cup chocolate syrup

　　1/4 cup heavy cream

　　3 tablespoons sugar

　　1 tablespoon vanilla extract

　　

Special Equipment:

Bubble tea or other wide straws

　　

Make the coffee jelly:

Step 1

Dissolve gelatin in 3 Tbsp. cool water in a small bowl. Let stand until bloomed, about 2 minutes.

　　

Step 2

Meanwhile, combine hot coffee and sugar in a loaf pan or large resealable container. Gently stir gelatin mixture into coffee until combined (do not stir too vigorously or air bubbles will appear). Chill until firm, about 2 hours.

　　

Make the whipped cream:

Step 3

Using an electric mixer on medium-high speed or a whisk, whip cream in a large bowl until soft peaks form. Add sugar and vanilla and whip to medium peaks.

　　

Make the frozen iced coffee:

Step 4

Blend coffee, syrup, cream, sugar, vanilla, and 3 cups ice in a blender until smooth.

　　

Assemble the drink:

Step 5

Cut coffee jelly into 3/4” cubes. Fill 4 tall glasses with 1/2 cup cubed coffee jelly each. Spoon 3 Tbsp. whipped cream over each and spread to create a solid layer of cream. Divide frozen iced coffee (about 1 cup each) among glasses on top of cream layer. Top with more whipped cream and serve immediately with bubble tea straws.

　　Cooks’ Note

　　To make the jelly, coffee must be hot when the bloomed gelatin is added. If necessary, heat coffee in a microwave or in a small pot on the stovetop before adding gelatin.