This recipe will give you the same jolt you need to start your day, in jelly form. Plus, you can serve this dessert at next weekend's family lunch!
Barako Coffee Jelly
4 cups strong brewed barako coffee
sugar, to taste
2 packs unflavored gelatin
2 tablespoons coffee liqueur, optional
whipped cream, for garnish
1. In a pot, boil coffee. Whisk in sugar and gelatin until dissolved. Stir in coffee liqueur, of desired.
2. Pour into a baking dish and chill until set.
3. Cut into 1 1/2-inch cubes,. Serve in a mug and pour over whipped cream.
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Originally published in FOOD Magazine, Issue 3, 2015. Styling by Bel Alvarez, photograph by Ocs Alvarez. Check out more exciting stories in the latest issue of FOOD Magazine, now out in major bookstores. FOOD is available in bookstores and on newsstands for P120. Download the FOOD Magazine app for access to all digital editions on your tablet or smartphone, available in Zinio, Android and Apple App Stores. Like FOOD on Facebook (www.facebook.com/FOODMagazine) and follow us on Twitter and Instagram (@FOODMagazine)