240ml very hot strong coffee
720ml hot water
3 bags black tea
25g sugar (adjust to taste)
30ml heavy cream or milk
In a medium bowl, stir together the gelatine and water. Let the gelatine blooms for 3 to 5 minutes then add the sugar and very hot coffee. Stir until the sugar and gelatine are completely dissolved.
Transfer the mixture to a small baking tray then refrigerate for at least three hours.
While your coffee jelly is firming up, add tea bags and the sugar to hot water. Let the sugar completely dissolve and allow to cool slightly before placing in the refrigerator to chill.
Once the jelly is firm and the tea cold, stir together the tea and cream. Add more sugar and cream to taste. Cut the jelly into 1 cm cubes (slightly smaller if serving with a straw), and add to your glass until the glass is about 1/3 of the way full. Pour in the milk tea.
Serve with a spoon (or a boba straw).
**for a vegan friendly recipe: replace the gelatine with 5g agar agar and microwave to fully dissolve the powder in the coffee.