Coffee Wiggly Jiggly

Coffee Wiggly Jiggly

April 2015

Brown gelatin and spoon

How to Prepare

Watch it wiggle, see it jiggle! Coffee gelatin may be something you’d regard with a bit of skepticism, but give this a try. It’s ultra-easy, makes about three cups and sets up in about eight hours. We recommend Britt Espresso roast for this recipe, although any Britt dark roast would work nicely. Have fun!


Nonstick vegetable oil spray

  • 6 tablespoons finely ground (for filter) dark-roast coffee
  • 2 1/4 cups boiling-hot water plus 1 tablespoon cold water
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons unflavored gelatin (from one 1/4-oz envelope)
  • 2 teaspoons vanilla
Ingredients for topping:
  • 1/4 cup packed dark brown sugar
  • 1 cup chilled heavy cream
  • 1/4 tsp of curry powder (optional)


For gelatin:

  • Make two cups of brewed Britt Espresso Roast and heat it to boiling.
  • Bring a ¼ cup of water to boil in a small saucepan, add sugar, stirring until dissolved.
  • Remove from heat.
  • Sprinkle gelatin over 1 tablespoon of cold water and let soften one minute.
  • Stir together the hot coffee, sugar syrup and vanilla in a metal bowl, then add the gelatin mixture.
  • Stir all ingredients until gelatin is dissolved.
  • Chill in the same bowl, covered, until lightly set, about eight hours.


  • Sift the brown sugar into a bowl.
  • Add the optional curry powder (feel adventurous?)
  • Add the heavy cream and beat with an electric mixer.


  • Fill a cup with a dollop of gelatin, top with a dollop of cream.
  • If desired, sprinkle on some ground espresso, and enjoy.
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