The practice of making coffee jelly

Small coffee jelly, another way to taste coffee. A small one, slightly bitter and sweet, with a mellow coffee flavor, the moment it slips into the esophagus, the aftertaste of tequila still echoes in the mouth. Friends and family get together with a chic coffee jelly, which may be a popular dessert.

Coffee jelly

Raw materials:

* espresso 60cc

* half a can of sweet condensed milk

* tequila 100cc

* some small sticks

* one ice box

Practice:

The difficulty of coffee freezing is not high, and the process is simple. The total preparation time is no more than 5 minutes, plus freezing time. A production depends on the ice box of the solvent is generally about 30. The coffee used in the coffee jelly is relatively strong, we can use the mocha pot to extract, of course, we can also use French pressure, but to reduce the amount of water properly. Avoid making coffee with frozen water.

In addition to coffee, the most important thing to make this coffee jelly is tequila. Tequila is the national wine of Mexico. Mexicans have a special preference for it, and they drink in a unique way and are often used for net drinking. Whenever drinking, Mexicans always pour some sea salt on the back of their hands to suck it. Then use dried chili peppers and dried lemon with wine, which is like burning oil on the fire. In addition, tequila is often used as a base for cocktails. So we chose him to finish the coffee jelly.

When the raw materials are ready. Mix the coffee, milk and tequila in a large bowl, then stir until the milk is thoroughly blended. Pour the mixture into the ice cube and put it in the freezer for 3-4 hours. Insert half of the toothpick into each coffee jelly and freeze for at least 8 hours until completely frozen. When ready to eat, thaw in advance for a while to facilitate removal.