Keto Milk Tea with Coffee Jelly and Salted Cream Cheese
Ingredients
Scale
Keto Salted Cream Cheese Topping (click for the recipe)
Coffee Jelly Sinkers
- 1 (10g) pack of ferna gelatine
- 1 sachet (or 2 tsp) instant coffee, I used nescafe
- 1 tsp vanilla extract
- 1 1/2 cup hot water
Milk Tea
- 3–4 tea bags steeped in 1 cup hot water (I used Lipton yellow label)
- 2 shots (3 oz) heavy cream
- 1–2 tsp sweetener of choice, stevia or equal gold or erythritol
Instructions
- Get your Keto Salted Cream Cheese Topping ready. Click here for the recipe
- Make the Coffee Jelly: In a small bowl, dissolve the gelatine and instant coffee in 1 cup of water. Mix well.
- Add the vanilla extract and pour in the 1/2 cup of hot water left. Keep on stirring until all gelatine is dissolved.
- Refrigerate to set. It’s better if you can refrigerate overnight.
- Cut into small cubes to set aside.
- Make the Milk Tea: Steep your tea bags in hot water for 5 minutes.
- You can chill your tea or you can use shaker with lots of ice to chill it.
- Fill your shaker with ice. Add the sweetener and the tea. Shake well until chilled and sweetener is dissolved.
- Pour in the heavy cream and stir well.
- Put around 2 tbsp (or more) of coffee jelly in a tall glass. Pour in your milk tea and some ice. Don’t fill it up to the brim, though and leave room for your cream cheese topping.
- Put around 2-4 tbsp of salted cream cheese topping on top of your milk tea.
- Serve and Enjoy!
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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