Coffee jelly

Coffee jelly is a delightful dessert that seamlessly combines the rich flavors of coffee and sugar, boasting an intriguing history. Originally featured in British and American cookbooks, it has gained exceptional popularity in Japan, where it is widely available in restaurants and convenience stores.

This dessert can be prepared using either an instant mix or homemade methods, and it can be served in various ways, from desserts to beverages.

The origins of coffee jelly date back to 1817 in England. Early recipes included ingredients such as calves' foot jelly and clarifiers but eventually transitioned to using packaged gelatin. In the early 20th century, coffee jelly was even promoted as a healthier alternative to hot coffee, believed to assist in absorbing excess stomach acid.

In 1918, Jell-O attempted to introduce a coffee-flavored gelatin mix, but it failed to gain widespread popularity beyond New England. However, you can still find coffee jelly in places like Rhode Island and Massachusetts. In Japan, coffee jelly became fashionable during the Taishō period (1912–1926), appealing to those who were fond of Western-style desserts.

Japanese coffee jelly is typically made with sweetened coffee and agar (derived from algae and known as "kanten" in Japanese), whereas Western recipes commonly use regular gelatin. The dessert is often cut into cubes and enjoyed in milkshakes, ice cream floats, or as a sundae topping. Additionally, it can be added to hot or iced coffee, along with cream, gum syrup, or condensed milk. In 2016, Starbucks in Japan even introduced a coffee jelly frappuccino.

Whether you're in the mood for a unique dessert or wish to experiment with your coffee, coffee jelly is a versatile treat worth exploring!