Vegan Japanese Coffee Jelly Milk
- The Divine Chef
- Jun 7
- 1 min read
This Vegan Japanese coffee jelly milk features bouncy coffee cubes made with my own Divine Roast Co. blend, chilled and layered into sweet vanilla oat milk. It’s creamy, refreshing, and has just the right amount of chew and bold coffee flavor. A great alternative to bubble tea, but with a grown-up twist. Every sip is a treat—especially when served over ice with a wide straw!
Ingredients for Coffee Jelly
1-1/2 cups Strong Brewed Coffee (or 2 espresso shots diluted)
2 Tablespoons Maple Syrup or Coconut Sugar (adjust to taste)
1-1/2 teaspoons Agar Agar Powder (or vegan gelatin alternative)
Optional: Splash of Vanilla
Ingredients for the Drink
2 cup Plant Milk (vanilla oat milk is amazing here)
Additional Maple Syrup to sweeten (optional)
Ice Cubes
Optional: 2 Shots of Espresso for an extra kick
Instructions
In a saucepan, combine brewed coffee, maple syrup, and agar agar. Bring to a boil, then simmer for 2 minutes, whisking constantly.
Pour into a shallow dish and let it cool at room temperature, then refrigerate for 30–60 minutes until set.
Once set, cut into small cubes.
Add ice to 2 tall glass and a generous scoop of coffee jelly cubes in both.
Pour in your sweetened plant milk and stir gently.
Top with a shot of additional cooled espresso coffee. (optional)
Enjoy with a wide straw or spoon!
Pro Tip:Â Add a scoop of vanilla vegan ice cream on top for a next-level treat!