For the coffee and chocolate lovers alike, here’s my very own recipe of iced mocha and coffee jelly.

For the coffee jelly you’ll need:
1 pack (90 grams) of unflavored gelatine
1 tablespoon instant coffee dissolved in 1 tablespoon hot water
3 tablespoons sugar

Cook the gelatine according to package instructions. Over low heat, dissolve sugar. Remove from heat and carefully mix in the coffee mixture. Pour into a rectangular mold and let it set. Chill the jelly while you’re preparing the mocha.

(Oh, you won’t be using all of the jelly that you prepared, just about half will do. It’s just easier to cook the entire pack than dividing it into parts. You can always use the remaining jelly with your fave coffee or chocolate drink. You can even eat it on its own because it’s already sweetened.)

Ingredients for the iced mocha:
2 frozen tetra packs (about 236ml each) chocolate milk or soy
2 heaping tablespoons of instant coffee, again dissolved in 2 tablespoons hot water
6-8 ice cubes
2-4 tablespoons simple syrup (depends on your taste)
whipped cream

Mix all the ingredients in a blender except for the whipped cream. Blend until you reach your desired consistency. In a tall glass, put about two tablespoons of sliced coffee jelly (Be sure to cut the jelly small enough to fit inside the straw that you’ll be using). Then add the iced mocha, top with a dollop of whipped cream and sprinkle with a little bit of cocoa powder.

Here’s the iced mocha that I made a while ago. The cream kind of sank (oops!) because I wasn’t able to whip it well and I don’t have the fancy whipped cream dispenser similar to what coffee shops use. Presentation wise, hmmm… not so much I guess, but it doesn’t really compromise the taste. For a richer taste, substitute the cream with vanilla ice cream. Just adjust the amount of syrup in the mocha mixture since the ice cream is sweet enough. Yum!

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