AuthorChef Chad
RatingDifficultyBeginner
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Yields2.00 Servings
Prep Time10 mins
 100.00 ml Espresso Shot
 20.00 g Gelatin, powdered
 300.00 ml Dairy, Full Cream Milk
 50.00 g Dry Goods, Brown Sugar
 120.00 g Tapioca
1

Esxtract Espresso Using the Breville Barista Express.

2

Pour 2 Tbsp of freshly extracted espresso in a bowl. Mix 1 Tbsp of gelatin mix (unflavored, no color) into the espresso. Mix well and make sure that it dissolves and no lumps. Chill in the fridge for 1 hour.

3

Cook the tapioca pearls according to the package. Drain excess water.

4

In a cup mix remaining espresso with milk, sugar and add ice.

5

Pour in cooked tapioca pearls and diced coffee jelly into the drink. Serve cold.

Ingredients

 100.00 ml Espresso Shot
 20.00 g Gelatin, powdered
 300.00 ml Dairy, Full Cream Milk
 50.00 g Dry Goods, Brown Sugar
 120.00 g Tapioca

Directions

1

Esxtract Espresso Using the Breville Barista Express.

2

Pour 2 Tbsp of freshly extracted espresso in a bowl. Mix 1 Tbsp of gelatin mix (unflavored, no color) into the espresso. Mix well and make sure that it dissolves and no lumps. Chill in the fridge for 1 hour.

3

Cook the tapioca pearls according to the package. Drain excess water.

4

In a cup mix remaining espresso with milk, sugar and add ice.

5

Pour in cooked tapioca pearls and diced coffee jelly into the drink. Serve cold.

Coffee Jelly Buble Latté