Name: Milk Tea with Coffee Jelly
Prep time: 5 h
Yield: 2
Cuisine: Western
Ingredients: 1 tbsp gelatin powder - for the coffee jelly; 60ml cold water - for the coffee jelly; 420ml hot water - for the coffee jelly; 2-3 tbsp instant coffee powder - for the coffee jelly; 2 tbsp monk fruit erythritol sweetener - for the coffee jelly; 4 black tea bags - for the milk tea; 480ml water - for the milk tea; 80ml milk - for the milk tea; 20 ice cubes - for the milk tea; 4 tbsp monk fruit erythritol sweetener - for the milk tea

Make coffee jelly

Pour 60ml cold water in a microwave-safe bowl, then sprinkle gelatin powder over it. Let it bloom for 5 minutes.
Once gelatin has bloomed and set, microwave mixture in 10 second intervals until it becomes a liquid again.
Add hot water, instant coffee powder and monkfruit erythritol sweetener. Stir until everything is dissolved and well combined.
Pour into a shallow dish and refrigerate for 5 hours or until set.
Cut coffee jelly into 0.5 inch cubes.

Brew tea and assemble drink

Brew tea in hot water according to package instructions. Sweeten to taste with monkfruit erythritol sweetener.
Divide ice cubes, tea, milk and coffee jelly into two serving glasses. Stir to combine and enjoy!

Notes

I prefer using whole milk for this but you can also use skim milk, soy milk, oat milk or any other milk of choice to suit your dietary needs.
You may substitute monkfruit erythritol sweetener with any other sweetener of choice.
If you are sensitive to caffeine, use decaf instant coffee powder.
You may use freshly brewed espresso in place of instant coffee powder if you prefer. Just make sure the final volume of liquid is 480ml / 16.2 fl oz.
Feel free to use any tea of choice! Early grey, jasmine, oolong or matcha are also great!

Milk Tea with Coffee Jelly

Milk Tea with Coffee Jelly

Ingredients (2 servings)

Make coffee jelly

Brew tea and assemble drink