Easy! Instant Coffee Jelly

Name: Easy! Instant Coffee Jelly
Yield: Makes 1 cup
Ingredients: 1/2 cup hot water (about 100 ml, at least 176°F/80°C); 1 packet (about 0.2 oz/5 g) gelatin that dissolves in hot water; 2 heaping teaspoons (about 1/2 tablespoon or 3 g) instant coffee; About 6 ice cubes; as needed Milk,; as needed Simple syrup,

あんみつんこ @cook_40159901

You can eat this just 3 minutes after you start making it. Instant! This is a slightly more grown-up jelly inspired by Calpis Jelly.
Recipe background:
When I told a friend about Calpis Jelly, they asked if you could make coffee jelly too. Of course you can! Great idea! I had to share it.

あんみつんこ @cook_40159901

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Ingredients

Makes 1 cup

1/2 cuphot water (about 100 ml, at least 176°F/80°C)
1 packet(about 0.2 oz/5 g) gelatin that dissolves in hot water
2heaping teaspoons (about 1/2 tablespoon or 3 g) instant coffee
About 6 ice cubes
as neededMilk,
as neededSimple syrup,

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Steps

1

All you need is a cup and a spoon. If your cup has measurement marks, you don’t even need to measure—making it even easier.
2

Pour the hot water into the cup and add the gelatin. Stir well until the gelatin is completely dissolved. (If the gelatin doesn’t dissolve well, the jelly may not set properly.)
3

Once the gelatin is dissolved, add the instant coffee and stir until dissolved.
4

Add ice cubes until the total volume reaches about 3/4 cup (180 ml), and mix well.
5

Keep stirring until the mixture sets. (If the ice melts before it sets, add more ice cubes.)
6

Once set, add milk and simple syrup to taste, and enjoy!
7

For a café au lait-style jelly, mix equal parts of the finished coffee jelly and milk.
8

Recipe updated on 7/20: Previously, it said to use 1 portion of milk and 1 portion of simple syrup, but 2 portions of syrup is just right. Adjust to your taste.