Times change, people change. Jello…we get along now. When it’s homemade, you can even consider us BFF, but being a BFF with jello is weird, lets be honest.
Since jello and I are A-ok now, I wanted to take a spin on the jello we all know and love, you know…cherry, strawberry, grape, orange, among others. What about something more adult tasting? Like…coffee!
This recipe is really a method and is incredibly flexible. You can make green tea jello, or blueberry jello with blueberry juice. There are so many options, I love it! I chose coffee because I love the taste of coffee and I thought it would fun to experiment. I wasn’t sure this would turn out tasty. I was concerned the coffee would be too strong, or the coffee as jello would end-up a hideous mess.
No friends! This is good, my qualms have faded. Read on!
Nutritional perks –
- Coffee – Contains antioxidants, aids in diabetes prevention, reduces the risk of heart disease. One serving of coffee contains more antioxidants than one serving of blueberry, grape or raspberry juice.
Loosely adapted from this recipe
– 2 packets of Kosher gelatin
– 11/2 tsp instant coffee, I used decaf
– 2 cups hot water
– 1 Tbs evaporated cane juice sugar
– 1/4 tsp vanilla extract
– homemade whipped topping
When coffee is cooled, remove ½ cup of coffee and place into medium to large bowl. Sprinkle gelatin on top of ½ cup coffee.
Meanwhile, add remaining 1 ½ cup coffee to a small pot, add sugar and bring to a boil.
Pour mixture into individual glasses. Place in refrigerator for 4 to 6 hours or more. Top firmed java jello with homemade whipped topping.