cool down with some frozen coffee! this one is parfait-like, with softly set coffee jelly, sweet red bean and almond-flavored whipped cream to fulfill all your asian dessert and caffeine cravings.
when i was in london and paris last summer, i spent more time in pret a manger than i ever had before. we found ourselves hot and tired in the afternoons, from the heat and the jetlag and the walking 10 miles a day. shops with iced coffee or frappes and a/c didn’t seem to be frequent outside of pret a manger so though i was a little annoyed at how consistent + boring our habit was, i also couldn’t deny the relief.
this frozen coffee with coffee jelly and red bean brings me back to those frappes, and how much i craved asian food when we were in europe. maybe i should have brought a single pack of red bean, like how they have single packs of nut butter (though i’m not sure if these exist).
i took inspo from the drinks you can find at vietnamese restaurants, filled with coconut milk and grass jelly and red bean. i used some super creamy coconut milk when blending up the frozen coffee, flavored the whipped cream and coffee jelly with almond extract, and threw in red bean for good measure. the resulting frozen coffee has the comforting edge of almond, plenty of soft toppings and a gentle sweetness to go along with the perk of caffeine. you better bet i’m keeping all these ingredients on hand so i can make this for the afternoons when i’m working from home this summer.
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3 years ago: coconut cake with strawberry compote and pink swiss meringue buttercream | chocolate babka french toast with caramelized banana creme anglaise
4 years ago: garlicky sesame cured broccoli salad | rant thursday #3
5 years ago: thomas keller’s chocolate chip cookies | chicken dijon
- 1 tablespoon powdered unflavored gelatin
- 2 cups freshly brewed hot coffee
- 3 tablespoon granulated sugar
- 1 teaspoon almond extract
- 3/4 cup heavy cream
- 1 teaspoon almond extract
- 1 1/2 cups cooled coffee
- 1/4 cup coconut milk cold
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla extract
- 1 cup sweet red bean (anko) not paste
Dissolve the gelatin in 3 T water in a small bowl. Let stand until bloomed, about 2 minutes.
Meanwhile, combine the coffee and sugar in a loaf pan or large resealable container. Stir in the gelatin, then the almond extract. Chill until firm, about 2 hours.
Whip the cream in a large bowl until soft peaks form. Add sugar and vanilla and whip to medium peaks.
Blend everything with 3 cups ice in a blender until smooth.
Cut the jelly into 3/4” cubes; it'll be pretty soft, so don't worry if you have to scoop the cubes out with a spoon. Fill 4 tall glasses with 1/4 cup red bean and 1/2 cup cubed jelly each. Spoon 3 T whipped cream over each and spread to create a solid layer of cream. Divide the coffee (about 1 cup each) among glasses on top of cream layer. Top with more whipped cream and serve immediately with wide bubble tea straws.
Adapted from Rhoda Boone for Epicurious, July 2016.
If you can, use sweet red beans that are still intact. If you use koshian, tsubuan or tsubushian (red bean pastes of varying coarseness), they have a tendency to stick to the bottom of the cup.