The practice of coffee jelly in the basic knowledge of fine coffee

Small coffee jellies, another way to taste coffee. A small, slightly bitter and sweet, accompanied by a rich aroma of coffee, slipped into the esophagus the moment, the aftertaste of tequila still reverberated in the mouth. Friends and family get together and serve a chic coffee jelly, which may be a popular dessert.

coffee jelly

Raw materials:

* ·Espresso 60cc

* ·Half a can of sweetened condensed milk

* ·Tequila 100cc

* ·A number of small sticks

* ·One ice box

Practice:

Coffee is not difficult to freeze, and the process is simple. The total preparation time does not exceed 5 minutes, plus the freezing time. A production depends on the solvent of the ice box is generally about 30. The coffee used in the coffee jelly is relatively strong. We can use a mocha pot to extract it. Of course, we can also use French pressure but reduce the amount of water appropriately. Avoid making coffee out of cold water.

In addition to coffee, the most important thing to make this coffee jelly is tequila. Tequila is Mexico's national wine, Mexicans have a special liking for this, drinking style is also very unique, often used for net drinking. When drinking, Mexicans always pour some sea salt powder on the back of their hands first. Then use the soaked dried chilli and lemon to mix with wine, just like burning oil on fire, beautiful. Tequila is also often used as a base for cocktails. That's why we chose him to finish the coffee jell-o.

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