This Creamy Coffee Jelly Comes in Cool Minimalist Bottles

Yes, you can get it delivered to your doorstep!

IMAGE Instagram/ohyum.mnl

We all have our go-to coffee treats-maybe it's a warm cappuccino, maybe it's a towering slice of classic mocha cake with lots of frosting. We say try a chilly serving of coffee jelly, for a change. This Japanese-inspired chilled drink features cubes of jellified coffee in milk or cream, making it a mega-refreshing treat in the afternoons or after a heavy meal. If you're looking for a sweet change in your coffee, look no further than Oh Yum, Manila.

Just shake, pour into a glass with ice, and sip away!
PHOTO BY Facebook/Oh Yum, Manila

This local online shop makes bottled Milk Coffee Jelly in four must-try flavors-Vanilla (P125), Caramel (P135), Irish Cream (P145), and Toasted Mallows (P145)-and in the coolest minimalist bottles that'll add some serious flair to your pantry. Each bottle contains chewy cubes of coffee jelly and cold, fresh milk enough for two servings. You can also get any flavor with almond milk for an additional P25, or get all four flavors for P530 with regular milk or P630 with almond milk. To prepare it, just shake the bottle, pour it over a cup with ice, and sip away. It's great on its own but even better with a scoop of chocolate or vanilla ice cream on top.

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Oh Yum, Manila also makes Silvanas in fun flavors like Ube and Salted Egg.
PHOTO BY Facebook/Oh Yum, Manila

Get your fix by sending Oh Yum, Manila a message on Facebook or Instagram. You can pay via GCash, or through BDO or BPI bank transfer. Aside from the coffee jelly, Oh Yum, Manila makes other sweet treats, such as Silvanas (P250/box of six) in flavors like Ube, Chocnut, and Salted Egg, as well as Dark Chocolate Truffles (P300/box of 300 grams) and Matcha Truffles (P300/box of 300 grams).

How decadent are those Chocolate Truffles?
PHOTO BY Facebook/Oh Yum, Manila

For orders, send a message to Oh Yum, Manila on Facebook or Instagram.

This story originally appeared on

* Minor edits have been made by the editors.



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