It's always fun to find a new culinary rabbit hole to jump down. While cruising the interwebs, we ran across a recipe for chai tea gelatin which was a spin off from a Vietnamese coffee gelatin. Following recipes as they morph from one thing to another is always fascinating and while these two recipes are very similar, they have very different tastes!
Forget serving dessert and a drink, these recipes combine both into one — plus the jiggle and who doesn't love jiggly food? We also love the idea of pairing a traditionally sweet dessert with the more robust tones of such flavorful and warm notes in the coffee and tea. They cut the sweetness without being bitter and are both are a burst of refreshment, making for the perfect pairing of after a meal.
Check out the recipes for each type of gelatin below:
• Vietnamese Coffee Gelatin from The Food Librarian and That Winsome Girl
• Chai Tea Gelatin from The Baking Aisle
Each recipe makes perfect squares for cutting or serving into individual portions. Check out the presentation over at The Food Library, where she placed each square into mini muffin cups to make serving them super easy.
Would you try these? Will you add something new to the recipes and keep them evolving? Let us know your thoughts below!
Related: A Fresh Return To the Jello Mold: Peaches & Cream Jello
(Image: That Winsome Girl)
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hmmm not sure i'd be a fan.
I'm not sure I'd be a fan either, but I'm very curious to give it a try
Yum, I think these look great! I would totally do this with HK milky tea or Thai iced tea!
There are lots of different gelatin-based desserts in various Asian cuisines and these look like a delicious way to end a meal. But I love almost anything with sweetened condensed milk.
I would definitely try these, even though I don't love gelatin so very much--I love Vietnamese coffee, Thai iced tea, and especially chai. I think that, for the chai, at least, I might try mixing the condensed milk into the chai while it brews. (I always make my chai on the stove top, brewing with the milk in it, so everything gets the flavor of the leaves and spices.)
My mom made the coffee variety every now and then when I was a kid.
When I was in San Francisco a couple weeks ago I ate at a Japanese restaurant that served what was essentially green tea gelatin / Jello for dessert. It was very firm and had a strange flavor; I didn't care for it at all.
For vegetarians, you can substitute agar-agar. The texture will be different from the gelatin, but it is an option.
Jeah, maybe Agar-Agar would be even better...
I've made the chai version last week and it was great!!
I just made the vietnamese coffee jello last night...I really liked it. Had trouble mixing in the sweetened condensed milk though. I might try it again warming the coffee and milk together, so it melts better, before adding to the gelatin. Great flavour!