Kratom and Coffee Jelly Recipe

Kratom

While most people already know that kratom can actually mix well with coffee where flavour-masking is concerned, not all of them realise the potential of this pairing for kratom recipes. This kratom recipe is one that exploits the positive combination of the two, and which uses the strong flavour of coffee to mask the bitterness of the herb. The result is a fun way to consume kratom, as though it were a coffee jell-o shot, and with little of the wincing that often accompanies its consumption.

Start by preparing the kratom leaves or powder. Use only enough for one dose, with about 8g being a good figure. Put this in a saucepan that you have over heat and combine it with a cup of clean water, bringing it to a low boil and letting it cook until the water has reduced to only half of the volume you started with. Once that is done, take the saucepan off the heat, let it settle for a bit, then pour the liquid into a bowl and let it cool there.

Now add another cup of water to the saucepan and boil it down to half the starting volume again. While this is going on, if the first half-cup of kratom tea you made has cooled enough for it, pass it through a strainer or filter and into another (medium-sized) bowl. Test it with a finger to make sure it is cool, then sprinkle a quarter of an ounce of unflavoured gelatine powder on the kratom liquid.

Coffee Jelly

Now go back to the second batch of kratom liquid you are making. If it has reduced to nearly the ideal volume already, pour it out into a bowl and strain/filter out particulates. When clear, you can put it in a fresh saucepan along 1/3 cup of sugar and 2 tbsp of instant espresso powder. Boil this new mixture over heat until the sugar crystals have dissolved in it, and then pour that (while hot) into the bowl that contains the cool kratom liquid and gelatine powder. Whisk everything until the gelatine powder dissolves and then add a quarter cup of coffee liqueur. Whisk that mixture again, and then let everything cool for about 15-20 minutes. Once cool but still sufficiently liquid, pour it into some shot-glasses or ramekins and then pop in the fridge for 2 hours.