This quick recipe for Spicy Mexican Coffee Gelée is a real game changer if you want to impress some peeps. Coffee jello – who knew? And definitely don’t sleep on the brown sugar whipped cream because it helps cool down the heat and quite frankly it’s delectable.
Marx Foods reached out to the food blogging community and asked if anyone was up to the challenge of taking fire-y hot chiles and making them cold. Being that I always love a good food challenge (Note to Chopped Producers: PICK ME) I was instantly game for the challenge. I had no clue what I would make, but I was down.
After all, I’ve been down the Marx challenge road before. Case in point…
- Capricious Chocolate Challenge
- Morel Recipe Challenge
- Virtual Potluck Marx Foods Mystery Box Challenge
Ok, it’s evident that I am in love with the amazing people at Marx Foods. Not only are they great, but their products are incredible. No I wasn’t paid to say this. Honest!
Ingredients you’ll need to make Spicy Mexican Cofee Gelée
For Gelee:
- Brewed strong coffee
- Thai chile
- Granulated sugar
- Water
- Unflavored gelatin
- Vanilla
For topping:
- Brown sugar
- Heavy whipping cream
- Aji Panca chile (optional)
I decided that I wanted to make a dessert for the Fire on Ice contest, but decided against making ice cream (which was my first thought) and went down the path of making this spicy mexican coffee gelée instead. What’s not to love about a cold gelatinous treat? If you’re a child of the 70’s you probably grew up on the stuff. Well, not this fancy pants, I bet. In the mail came a large box of spicy goodness! Tons of chiles to choose from and almost impossible to narrow down to a few. But I did, and landed on the Thai Chile that is full of fire-y goodness and the Aji Panca that is a sweeter chile to adorn the top of the whipped cream. The result of the gelée is cold, sweet, spicy and well, if I could lick out this glass, I totally would. In case you’re wondering, I always eat my creation while I type up the post. It works for me.
So what do you think? I wish I could invite each and every one of you over to have one with me. I really do!
Spicy Mexican Coffee Gelée Recipe
Ingredients
For Gelee:
- 2 cups brewed strong coffee, cold or room temperature
- 1 Thai chile
- ½ cup granulated sugar
- ¼ cup water, + 1 tablespoon, divided
- 1 ½ tsp unflavored gelatin
- 2 tsp vanilla extract
For topping:
- ¼ cup brown sugar, packed
- 1 cup heavy whipping cream, chilled
- ½ Aji Panca chile, toasted and crushed with a mortar & pestle (or 1/4 of a pasilla), optional
Instructions
- In first saucepan bring the coffee and chile to a boil over medium-high heat. In the second, add the 1/4 cup of sugar and water to a low boil over medium heat, until the sugar is dissolved. Turn off the heat on both and leave on the stove.
- In a small dish add 1 tablespoon COLD water and sprinkle the gelatin over the top. Set aside.
- In a medium metal bowl, add the coffee & sugar water and stir in the vanilla. Remove the thai chile and discard. Add the bloomed gelatin and stir until dissolved. Divide the gelée among 6 small dishes, or 4 medium sized and place in the refrigerator for 4-8 hours, until set. (4 hours will be soft set). When ready to serve, make the topping, divide among dishes and serve immediately.
Topping:
- In a medium bowl whisk (or use a hand beater) the brown sugar and heavy cream together until it holds soft peaks. Divide among dishes and serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.