Coffee Jelly Boba: A Delicious & Easy Recipe

Coffee Jelly Boba: Prepare to be utterly captivated by this delightful fusion of textures and flavors! Imagine the rich, bold taste of coffee mingling with the playful chewiness of boba pearls, all in one refreshing dessert. It’s a symphony for your taste buds, and I’m thrilled to share my foolproof recipe with you.

While not steeped in centuries of tradition, Coffee Jelly Boba draws inspiration from the vibrant boba culture that originated in Taiwan and has since swept across the globe. Boba, also known as bubble tea or pearl milk tea, has become a beloved treat, celebrated for its customizable sweetness and the unique experience of sipping those delightful tapioca pearls. The addition of coffee jelly elevates this modern classic to a whole new level.

What makes this particular concoction so irresistible? It’s the perfect balance of bitter and sweet, the satisfying contrast between the smooth jelly and the bouncy boba, and the sheer fun of creating something so visually appealing. Plus, it’s incredibly versatile! Enjoy it as an afternoon pick-me-up, a light dessert after dinner, or even a unique addition to your next brunch spread. Trust me, once you try this Coffee Jelly Boba, you’ll be hooked!

this Recipe

Ingredients:

• For the Coffee Jelly:
• 6 cups water, divided
• 1 cup granulated sugar
• 1 cup strong brewed coffee (cooled)
• 4 tablespoons gelatin powder
• For the Boba:
• 1 cup tapioca starch, plus extra for dusting
• ¾ cup boiling water
• ½ cup brown sugar, packed
• For the Milk Tea:
• 4 cups milk (dairy or non-dairy, your preference!)
• ½ cup strong brewed coffee (cooled)
• ¼ cup sweetened condensed milk (adjust to taste)
• Ice cubes, for serving

Making the Coffee Jelly

1. Bloom the Gelatin: In a medium bowl, pour ½ cup of the cold water. Sprinkle the gelatin powder evenly over the water. Let it sit for about 5-10 minutes to bloom. This allows the gelatin to properly hydrate and dissolve, preventing clumps in your jelly.
2. Prepare the Coffee Mixture: In a saucepan, combine the remaining 5 ½ cups of water and the granulated sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Make sure there are no sugar granules left at the bottom of the pan!
3. Dissolve the Gelatin: Once the sugar is dissolved, remove the saucepan from the heat. Add the bloomed gelatin to the hot sugar water and stir until the gelatin is completely dissolved. It’s important to make sure the gelatin is fully dissolved to achieve a smooth, even jelly texture.
4. Add the Coffee: Stir in the cooled strong brewed coffee. Mix well to combine all the ingredients. The coffee will add a rich flavor and beautiful color to the jelly.
5. Pour and Refrigerate: Pour the coffee mixture into a 9×13 inch baking dish or individual serving containers. Cover with plastic wrap, pressing it gently onto the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the jelly is firm and set. The longer it chills, the firmer it will become.
6. Cut the Jelly: Once the jelly is firm, use a knife to cut it into small cubes. The size of the cubes is up to you, but I like them to be about ½ inch to ¾ inch. You can also use cookie cutters to create fun shapes if you’re feeling creative!

Making the Boba

1. Prepare the Brown Sugar Syrup: In a small saucepan, combine the brown sugar and boiling water. Heat over medium heat, stirring constantly, until the brown sugar is completely dissolved. Remove from heat and let it cool slightly for a minute or two. This step is crucial for creating the right consistency for the boba dough.
2. Combine and Knead the Dough: Place the tapioca starch in a large bowl. Gradually pour the hot brown sugar syrup into the tapioca starch, mixing constantly with a spatula or wooden spoon. Be careful, as the mixture will be very hot! Once it cools down enough to handle, use your hands to knead the dough until it forms a smooth, pliable ball. If the dough is too dry, add a little more boiling water, a teaspoon at a time. If it’s too sticky, add a little more tapioca starch. The key is to achieve a dough that is easy to work with and doesn’t stick to your hands.
3. Shape the Boba: Dust a clean surface with tapioca starch. Pinch off small pieces of dough and roll them into small balls, about ¼ inch in diameter. Keep the formed boba covered with a damp cloth to prevent them from drying out. This step can be a bit time-consuming, but it’s worth it for the perfect chewy boba!
4. Cook the Boba: Bring a large pot of water to a rolling boil. Gently add the boba to the boiling water. Once the boba floats to the surface, cook for about 15-20 minutes, stirring occasionally to prevent them from sticking together. The cooking time may vary depending on the size of your boba, so test one to make sure it’s cooked through.
5. Soak in Brown Sugar Syrup: Drain the cooked boba and rinse them under cold water to stop the cooking process. Transfer the boba to a bowl and cover them with a simple syrup made from equal parts brown sugar and water (heated until the sugar dissolves). This will keep the boba soft and chewy and add a delicious sweetness. Let them soak for at least 30 minutes, or longer for a more intense flavor.

Assembling the Coffee Jelly Boba

1. Prepare the Milk Tea: In a pitcher, combine the milk, cooled strong brewed coffee, and sweetened condensed milk. Stir well to combine. Adjust the amount of sweetened condensed milk to your liking, depending on how sweet you prefer your milk tea.
2. Assemble the Drink: Fill a glass with ice cubes. Add a generous amount of coffee jelly cubes to the glass. Then, add a scoop of the cooked boba, along with some of the brown sugar syrup.
3. Pour in the Milk Tea: Pour the prepared milk tea over the ice, coffee jelly, and boba.
4. Stir and Serve: Stir gently to combine all the ingredients. Serve immediately with a wide straw to enjoy the boba and coffee jelly.

Tips and Variations

• Coffee Strength: The strength of the brewed coffee will affect the overall flavor of the coffee jelly and milk tea. Use a strong brew for a more intense coffee flavor. You can also experiment with different types of coffee beans to find your favorite flavor profile.
• Sweetness Level: Adjust the amount of sugar in the coffee jelly and sweetened condensed milk in the milk tea to your liking. If you prefer a less sweet drink, reduce the amount of sugar or use unsweetened condensed milk.
• Milk Options: You can use any type of milk you prefer, including dairy milk (whole, 2%, skim) or non-dairy milk (almond, soy, oat, coconut). Each type of milk will impart a slightly different flavor and texture to the milk tea.
• Flavor Variations: Get creative with your flavor combinations! Try adding a splash of vanilla extract, hazelnut syrup, or caramel sauce to the milk tea. You can also experiment with different types of tea, such as black tea, green tea, or oolong tea.
• Jelly Texture: If you prefer a firmer jelly, use a little more gelatin. If you prefer a softer jelly, use a little less gelatin.
• Boba Storage: Cooked boba is best enjoyed fresh. However, you can store leftover cooked boba in the refrigerator for up to 24 hours in the brown sugar syrup. The boba may become slightly harder over time, but you can soften them by microwaving them for a few seconds before serving.
• Make Ahead: The coffee jelly and boba can be made ahead of time and stored in the refrigerator until ready to assemble the drink. This is a great option if you’re planning to serve the coffee jelly boba at a party or gathering.
• Vegan Option: To make this recipe vegan, use a plant-based milk alternative and agar-agar powder instead of gelatin for the coffee jelly. Agar-agar is a vegan gelling agent derived from seaweed. Follow the package instructions for the correct ratio of agar-agar to liquid.
• Experiment with Toppings: Besides coffee jelly and boba, you can add other toppings to your coffee jelly boba, such as whipped cream, chocolate shavings, or a drizzle of caramel sauce.
• Adjusting Boba Texture: If your boba is too hard, try cooking it for a longer period. If it’s too soft, reduce the cooking time slightly. The key is to find the perfect balance for your preferred texture.

Troubleshooting Boba Issues

Sticky Dough:

If your boba dough is too sticky, gradually add more tapioca starch, one tablespoon at a time, until it reaches a manageable consistency. Dust your hands and the work surface generously with tapioca starch to prevent sticking.

Dry Dough:

If your boba dough is too dry and crumbly, add a small amount of boiling water, one teaspoon at a time, until it becomes pliable. Be careful not to add too much water, as this can make the dough sticky.

Boba Sticking Together During Cooking:

To prevent the boba from sticking together during cooking, make sure to use a large pot of boiling water and stir them occasionally. Rinsing the cooked boba under cold water immediately after draining also helps to remove excess starch and prevent sticking.

Hard Boba After Cooking:

If your boba is hard after cooking, it may be due to overcooking or not

Conclusion:

This Coffee Jelly Boba recipe isn’t just another drink; it’s an experience, a delightful fusion of textures and flavors that will awaken your senses. The subtly bitter coffee jelly, perfectly balanced by the creamy sweetness of the milk tea and the playful chewiness of the boba, creates a symphony in your mouth. It’s a refreshing treat on a hot day, a comforting pick-me-up in the afternoon, and a guaranteed crowd-pleaser at any gathering. Trust me, once you try it, you’ll be hooked!

But why is this recipe a must-try? Beyond the incredible taste, it’s surprisingly easy to make. You don’t need any fancy equipment or specialized skills. With just a few simple ingredients and a little patience, you can create a café-worthy beverage right in your own kitchen. Plus, it’s a fantastic way to impress your friends and family with your culinary prowess. Imagine serving this at your next brunch or potluck – everyone will be raving about it!

And the best part? This recipe is incredibly versatile. Feel free to experiment with different types of milk – almond milk, oat milk, or even coconut milk would all work beautifully. For a richer, more decadent treat, try adding a dollop of whipped cream or a sprinkle of chocolate shavings on top. You can also adjust the sweetness level to your liking by adding more or less sugar to the coffee jelly and milk tea.

Here are a few serving suggestions to get you started:

• Classic Coffee Jelly Boba: Serve as is, with a generous helping of boba and a straw wide enough to slurp up all the deliciousness.
• Iced Coffee Jelly Boba Latte: Add a shot of espresso to the milk tea for an extra caffeine kick.
• Coffee Jelly Boba Float: Top with a scoop of vanilla ice cream for a truly indulgent dessert.
• Coffee Jelly Boba Parfait: Layer the coffee jelly, boba, and milk tea in a glass with whipped cream and chocolate shavings for a visually stunning and delicious treat.

Don’t be afraid to get creative and customize this recipe to your own preferences. Maybe you want to try using different flavored jellies, like matcha or black sesame. Or perhaps you want to add a splash of your favorite liqueur for an adult twist. The possibilities are endless!

I truly believe that this Coffee Jelly Boba recipe is a winner. It’s easy, delicious, and endlessly customizable. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.

Once you’ve tried this recipe, I’d love to hear about your experience. Did you make any modifications? What did you think of the taste and texture? Share your photos and comments on social media using #CoffeeJellyBoba and tag me so I can see your creations. I can’t wait to see what you come up with! Happy brewing!