Japanese Coffee Jelly (kōhii zerii) is one of the most popular dessert served in most coffee shops and restaurants in Japan during the summertime. I remember I had one when I was in Japan many years ago. For our hot weather here, I think it is also very suitable to make this Coffee Jelly to ease the heat. I’ve tweaked the recipe by adding kahlua liqueur into the coffee and I’ve also changed the cream (some used whipped cream or condensed milk) for the topping to soya milk together with kahlua liqueur to make it more boozy. This Coffee Jelly is not very sweet and has a little bitter taste because I’ve used the Nescafe classic (stronger black coffee instant powder). So mind you, this is an adult’s dessert or for coffee lovers and definitely not suitable for kids.