One of my favorite memories as a kid was making Jello gelatin and slurping up the nearly-set wiggly goodness – though I’m sure I just really liked the sweetness and artificial strawberry flavoring best. I’ve recently run across a few recipes for herbal tea gelatin cubes and decided to put my own spin on it. This recipe is made with an herbal tea similar to chai and a bit of coconut milk to make it creamy. You could easily use chai (though it’d be unlikely to be decaf) or just leave out the coconut milk and use any other herbal or decaf tea.
Gelatin is essentially a colloid gel that’s derived from collagen and most commonly obtained from animal products. If you’ve ever made chicken soup that turned gelatinous and wiggly in the refrigerator, gelatin is to thank for that. It’s high in glycine and proline (two nonessential amino acids) and purportedly helps improve joint pain, the strength of fingernails, and digestion among others.
1 packet of powdered gelatin (I used Knox)
1 cup of hot brewed Bengal spice tea (brew with 2 tea bags), sub chai or other tea of choice if desired
2 tbsp full-fat coconut milk
1. Brew the tea with boiling water. Once it’s steeped, remove the tea bags.
2. Stir in the gelatin and dissolve completely.
3. Add the coconut milk and stir.
4. Pour into silicon muffin cups or a glass storage container. Refrigerate until set, 2-3 hours.