Milk Tea & Coffee Jelly Cup
As the weather warms up in Vancouver, there’s nothing quite like a cool, refreshing dessert to beat the heat. Inspired by one of Hong Kong’s beloved drinks, yuenyeung (a delightful blend of milk tea and coffee), I decided to transform this classic beverage into a fun and jiggly dessert: Milk Tea & Coffee Jelly Cup. Not only is this treat visually appealing, but it’s also a great way to use up any instant coffee powder you might have sitting in your pantry.
In this post, I’ll guide you through the steps to create these simple yet impressive dessert cups, perfect for warm days. I’ve also included a short video to help you visualize the process. While jelly might seem straightforward to make, achieving that perfect, jiggly texture requires just the right balance of liquid and gelatin. Follow along to learn how to get it just right.
Milk Tea & Coffee Jelly Cups are more than just a simple treat. They combine the rich, bold flavors of coffee with the smooth, creamy taste of milk tea, all in a refreshing, jiggly jelly form. This dessert is perfect for those days when you want something light but satisfying. Plus, it’s incredibly versatile—you can customize the toppings to your liking. In my version, I added the leftover purple yam pearls and dango (sweet rice dumplings) for extra texture and fun.
Milk Tea & Coffee Jelly Cup
Equipment
Ingredients
Milk Tea Jelly
- 170 g milk
- 2 black tea teabags
- ½ tsp sugar
- 1 tbsp cold water
- ½ tsp sugar-free gelatin powder
Coffee Jelly
- 165 g brewed coffee
- ½ tsp sugar-free gelatin powder
Houjicha Dango (for 5-6 balls)
- 24 g glutinous rice flour
- 28 g soft tofu
- ¼ tsp sugar
- ¼ tsp hojicha powder sifted
Other Ingredients
- Condensed milk
Instructions
To prepare Milk Tea Jelly:
- In a small saucepan, add milk and sugar. Heat over medium-low, stirring until the sugar dissolves.
- Add black tea teabags to the saucepan, stirring occasionally. Allow the tea to steep until steam rises from the milk, but avoid boiling.
- Remove the saucepan from the heat, cover with a lid, and let it steep for an additional 15 minutes. For a lighter tea flavor, shorten the steeping time.
- In a small bowl, mix cold water and gelatin powder. Place the bowl in a larger bowl filled with hot water and stir until the gelatin dissolves completely. The mixture should be clear.
- Prepare the container for your jelly. Remove the tea bags from the milk and pour the milk tea through a sieve into the container.
- Add the gelatin mixture to the milk tea, stirring immediately until well combined.
- Refrigerate overnight until set. Ready to serve.
To prepare Coffee Jelly:
- Strain the brewed coffee through a sieve into a container.
- Prepare the gelatin mixture as described in step 4 of the Milk Tea Jelly instructions.
- Add the gelatin mixture to the coffee, stirring immediately until combined.
- Refrigerate overnight until set. Ready to serve.
To prepare Hojicha Dango:
- In a bowl, combine flour and sugar. Add soft tofu and knead into a dough.
- Sift hojicha powder into the dough and continue kneading until the powder is fully incorporated.
- Divide the dough into 8g portions and roll each into a ball.
- Boil water in a pot. Once boiling, gently drop the balls into the water and cook for 2-3 minutes, or until the balls float.
- Immediately transfer the dango to an ice water bath to cool.
To Assemble:
- Be creative and layer the milk tea jelly, coffee jelly, and hojicha dango as desired. Serve with a drizzle of condensed milk. Enjoy!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.ca and affiliated websites.
