7-Ingredient Cold Brew Coffee Jelly Recipe for Hot Days

When summer hits and the sun’s blazing, nothing beats a dessert that’s as refreshing as it is easy. That’s where cold brew coffee jelly comes in—cool, caffeinated, and downright addictive. I stumbled onto this recipe when I needed something light but with a little kick, and wow, did it deliver. With just a few simple ingredients (you probably have most in your pantry right now), you can whip up a batch that’ll keep you happy all season. Plus, no oven required—just stir, chill, and enjoy. Trust me, this is the treat you didn’t know you needed.

Table of Contents

Why You’ll Love This Cold Brew Coffee Jelly

Okay, let me count the ways this little gem will win you over:

• Refreshing – That smooth, chilled coffee flavor hits just right when it’s hot outside (or honestly, anytime).
• Easy – No fancy skills needed—just mix, pour, and wait. Even my cousin who burns toast can nail this.
• No-cook – Just a quick warm-up of the coffee, then your kitchen stays cool. Summer win!
• Your sweetness, your rules – Love it bold? Go light on sugar. Got a sweet tooth? Add an extra spoonful.
• Hot day hero – It’s like an air conditioner for your taste buds. I crave it by the pool.

Ingredients for Cold Brew Coffee Jelly

Here’s the beautiful part—you only need four simple things to make magic happen. I’ve made this so many times I could probably do it in my sleep, but here’s what you’ll want to grab:

• Cold brew coffee (strong, 2 cups) – Don’t skimp here! The better your coffee, the better your jelly. I use my homemade concentrate because it packs that deep, smooth flavor.
• Granulated sugar (2 tbsp, adjust to taste) – This is where you make it yours. Start with 2 tablespoons, but taste as you go—sometimes I add an extra teaspoon if I’m feeling fancy.
• Gelatin powder (1 tbsp) – The magic binder! Regular unflavored gelatin works perfectly. Pro tip: if your box only has packets, that’s about 1 packet (they’re usually 2 1/2 tsp each).
• Cold water (1/4 cup) – Just plain old water to bloom the gelatin. Room temp works in a pinch, but cold is better—trust me on this.

See? Told you it was simple. Now let’s turn these basics into something amazing.

Print

How to Make Cold Brew Coffee Jelly

Alright, let’s get to the fun part—turning that cold brew into wobbly, jiggly perfection. I’ve made this enough times to know the little tricks that make all the difference. Follow these steps, and you’ll have coffee jelly that’s smooth as silk every time.

Step 1: Bloom the Gelatin

First things first—we gotta wake up that gelatin! Sprinkle your gelatin powder over the cold water in a small bowl (I use my trusty little Pyrex measuring cup for this). Now, here’s the key: don’t stir it right away. Just let it sit there looking like a weird science experiment for about 5 minutes. You’ll know it’s ready when it turns into this spongy, opaque blob. That’s when you can gently whisk it to dissolve any lumps. Trust me, skipping this bloom step is how you end up with rubbery chunks in your jelly—no one wants that!

Step 2: Warm the Coffee Mixture

While your gelatin’s blooming, grab a small saucepan and pour in your cold brew coffee. Add the sugar and turn the heat to low—we’re talking gentle warmth here, not a rolling boil. Stir occasionally until the sugar dissolves completely (about 2-3 minutes). You’ll know it’s ready when you dip a spoon in and don’t feel any gritty sugar crystals. Pro tip: if you’re using flavored cold brew, this is when that amazing aroma really starts filling your kitchen!

Step 3: Combine and Chill

Now for the magic! Take your bloomed gelatin and stir it into the warm coffee mixture until it’s completely dissolved—no streaks or clumps left behind. Pour this liquid gold into whatever molds or cups you’re using (I’m partial to little mason jars for that cute café look). Pop them in the fridge and let them set for at least 4 hours, though overnight is even better. The wait is torture, I know, but that first silky spoonful makes it all worth it!

Cool, jiggly, and packed with bold coffee flavor, this Cold Brew Coffee Jelly is the ultimate summer refresher. If you’re in the mood for another coffee-inspired delight, try our Butter Coffee Cream Pie Recipe — a silky, indulgent dessert that coffee lovers can’t resist.

Tips for Perfect Cold Brew Coffee Jelly

Want to take your coffee jelly from good to “oh wow!”? Here are my hard-earned secrets:

Start with the good stuff – That bottled gas station cold brew won’t cut it. Use quality coffee—I prefer a medium-dark roast for depth without bitterness. If you can, make your own concentrate the night before.

Taste before you chill – Always sample your mixture before pouring into molds. Too bitter? Add a pinch more sugar. Too sweet? A splash of strong coffee will balance it.

Easy unmolding trick – Dip molds in warm water for 5 seconds, then invert onto plates. If it sticks, run a thin knife around the edges while whispering sweet nothings to it (okay, maybe skip the talking part). Works every time!

Variations of Cold Brew Coffee Jelly

Oh, the fun really starts when you begin playing with flavors! My favorite thing about this recipe is how easily you can dress it up. Try stirring in a teaspoon of vanilla extract or a pinch of cinnamon when you warm the coffee—it adds this cozy depth that makes people ask, “What’s your secret?” For something creamy, swirl in a tablespoon of coconut milk before chilling. It creates these dreamy little marbled layers.

Got vegan friends coming over? No problem! Swap the gelatin for agar-agar (use about 1 1/2 teaspoons). Just remember agar needs to boil to activate, so adjust your heating time. I’ve even seen folks add a splash of almond extract or orange zest for a fun twist. Honestly, once you nail the basic recipe, the sky’s the limit!

Serving Suggestions for Cold Brew Coffee Jelly

Now for my favorite part—playing dress-up with these jiggly coffee wonders! A dollop of whipped cream on top melts into the jelly beautifully, creating this dreamy coffee float effect. Fresh berries add pops of color and tartness that cut through the richness—raspberries are my go-to. Feeling fancy? Layer it in parfait glasses with vanilla yogurt for a breakfast-worthy treat. And here’s my secret party trick: cube the set jelly and drop it into iced coffee cocktails—it’s like edible coffee ice cubes that won’t water down your drink. Trust me, your guests will lose their minds!

Storage and Reheating

Here’s the great news—this jelly keeps beautifully in the fridge for up to 3 days (if it lasts that long!). Just cover it tightly with plastic wrap or pop on a lid. Now, reheating? Don’t even think about it. This is a strictly chill-out dessert—warming turns it back into liquid gold. And while we’re at it, skip the freezer too. Frozen coffee jelly gets weirdly grainy, and nobody wants that. Trust me, fresh is best with this one!

Cold Brew Coffee Jelly Nutritional Information

Just so you know, these numbers can wiggle a bit depending on your exact ingredients—especially how much sugar you add. But per serving, you’re looking at about 50 calories, 6g of sugar, and 1g of protein. Not bad for a dessert that tastes this indulgent, right? The best part? Zero fat—just pure, jiggly coffee joy!

For even more unique dessert creations and chilled recipe ideas, explore our Pinterest boards filled with sweet inspirations that are perfect for any season.

FAQs About Cold Brew Coffee Jelly

I get asked about this recipe all the time—here are the questions that pop up most often!

So there you have it—my foolproof cold brew coffee jelly that’s as fun to make as it is to eat! I’d love to hear how yours turns out. Did you add a splash of vanilla? Maybe a sprinkle of sea salt on top? Drop your twist in the comments below—I’m always looking for new ideas to try. Now go grab that cold brew and get jiggling!