Homemade Coffee Jelly Cubes

These firm coffee jelly cubes are made to hold their shape in iced coffee, milk coffee, frappes, and dessert-style drinks. Agar gives them a clean bite and helps them stay intact when stirred into cold drinks.

Ingredients

• 1 1/2 cups strongly brewed Wolf Ember coffee
• 2 to 3 tablespoons brown sugar or granulated sugar, to taste
• 1 1/2 teaspoons agar-agar powder

Step-by-step instructions

1. Brew the coffee.
Brew the coffee slightly stronger than usual so the flavor stays bold once it is turned into jelly.

2. Combine the ingredients.
Pour the hot coffee into a small saucepan. Whisk in the sugar and agar powder.

3. Bring to a boil.
Heat the mixture over medium heat, whisking frequently. Once it reaches a full boil, continue boiling for about 1 minute so the agar fully activates.

4. Pour and set.
Pour the mixture into a shallow heat-safe dish or container. Let it cool briefly, then refrigerate until fully firm, usually about 1 hour.

5. Cut into cubes.
Turn the jelly out onto a cutting board or cut it directly in the container. Slice into small cubes that will fit comfortably through a wide boba straw.

6. Serve.
Add the cubes to iced coffee, milk coffee, frappes, or dessert drinks.

Flavor variations

• French Roast jelly — Deep, bold, and ideal with milk-based iced coffee.
• Chocolate Hazelnut jelly — Works especially well in mocha-style drinks.
• Candy Cane jelly — Fun for holiday drinks; keep added sweetener modest so the peppermint coffee stays recognizable.
• Vanilla coffee jelly — Add 1/2 teaspoon vanilla extract after removing the mixture from the heat.

Wolf Ember tip

Taste the brewed coffee first and sweeten lightly. The jelly should still taste like coffee, not just sugar.