- 1 (1/4-ounce) envelope powdered unflavored gelatin (about 1 tablespoon)
- 2 cups freshly brewed hot coffee
- 3 tablespoons sugar
- 3/4 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cooled coffee
- 1/4 cup chocolate syrup
- 1/4 cup heavy cream
- 3 tablespoons sugar
- 1 tablespoon vanilla extract
- Bubble tea or other wide straws
- Dissolve gelatin in 3 Tbsp. cool water in a small bowl. Let stand until bloomed, about 2 minutes.
- Meanwhile, combine hot coffee and sugar in a loaf pan or large resealable container. Gently stir gelatin mixture into coffee until combined (do not stir too vigorously or air bubbles will appear). Chill until firm, about 2 hours.
- Using an electric mixer on medium-high speed or a whisk, whip cream in a large bowl until soft peaks form. Add sugar and vanilla and whip to medium peaks.
- Blend coffee, syrup, cream, sugar, vanilla, and 3 cups ice in a blender until smooth.
- Cut coffee jelly into 3/4” cubes. Fill 4 tall glasses with 1/2 cup cubed coffee jelly each. Spoon 3 Tbsp. whipped cream over each and spread to create a solid layer of cream. Divide frozen iced coffee (about 1 cup each) among glasses on top of cream layer. Top with more whipped cream and serve immediately with bubble tea straws.