{"id":28698,"date":"2013-03-06T22:53:23","date_gmt":"2013-03-07T03:53:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28698"},"modified":"2013-03-06T22:54:04","modified_gmt":"2013-03-07T03:54:04","slug":"coffee-jelly-in-almond-milk%e3%82%b3%e3%83%bc%e3%83%92%e3%83%bc%e3%82%bc%e3%83%aa%e3%83%bc%e3%83%bb%e3%82%a4%e3%83%b3%e3%83%bb%e3%82%a2%e3%83%bc%e3%83%a2%e3%83%b3%e3%83%89%e3%82%bc%e3%83%aa%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28698&lang=en","title":{"rendered":"Coffee Jelly in Almond Milk<br>\u30b3\u30fc\u30d2\u30fc\u30bc\u30ea\u30fc\u30fb\u30a4\u30f3\u30fb\u30a2\u30fc\u30e2\u30f3\u30c9\u30df\u30eb\u30af"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/421.jpg\" rel=\"lightbox[28698]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-28699 aligncenter\" title=\"42\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/421.jpg\" alt=\"\" width=\"415\" height=\"581\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/421.jpg 415w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/421-321x450.jpg 321w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a><\/p>\n<p><strong>Coffee Jelly in Almond Milk<\/strong><\/p>\n<p>The first time my mom made coffee jelly and let me eat it, I remember I was very excited. I felt like I was treated as a grownup. I was not a coffee drinker as a child and I actually didn&#8217;t enjoy coffee until I was in my early 30&#8217;s. For some reason I liked my mom&#8217;s coffee jelly, maybe because it was always served with a lot of whipped cream. I was very tempted but I decided to against whipped cream this time and went with almond milk.<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u30b3\u30fc\u30d2\u30fc\u30bc\u30ea\u30fc\u30fb\u30a4\u30f3\u30fb\u30a2\u30fc\u30e2\u30f3\u30c9\u30df\u30eb\u30af<\/strong><\/p>\n<p>\u4e45\u3057\u3076\u308a\u306b\u30b3\u30fc\u30d2\u30fc\u30bc\u30ea\u30fc\u3092\u98df\u3079\u307e\u3057\u305f\uff01<\/p>\n<p>\u5b50\u4f9b\u306e\u3053\u308d\u3088\u304f\u6bcd\u304c\u4f5c\u3063\u3066\u304f\u308c\u3066\u305f\u306e\u3092\u899a\u3048\u3066\u307e\u3059\u304c\u3001\u81ea\u5206\u3067\u4f5c\u3063\u305f\u306e\u306f\u305f\u3076\u3093\u521d\u3081\u3066\u304b\u306a\uff1f<\/p>\n<p>\u3053\u306e\u307b\u306e\u82e6\u3055\u3068\u7518\u3055\u304c\u7f8e\u5473\u3057\u3044\u3093\u3067\u3059\u3088\u306d\uff5e\u3002<\/p>\n<p>\u30db\u30a4\u30c3\u30d7\u30af\u30ea\u30fc\u30e0\u3092\u3042\u308f\u305b\u3088\u3046\u3068\u4f55\u5ea6\u3082\u601d\u3063\u305f\u306e\u3067\u3059\u304c\uff08\u7b11\uff09\u3001\u4eca\u56de\u306f\u5927\u4eba\u3063\u307d\u304f\uff08\uff1f\uff09\u30a2\u30fc\u30e2\u30f3\u30c9\u30df\u30eb\u30af\u306b\u5165\u308c\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n<p>\u30bc\u30ea\u30fc\u3092\u5d29\u3057\u3066\u3044\u304f\u3068\u3001\u30df\u30eb\u30af\u304c\u5c11\u3057\u305a\u3064\u30b3\u30fc\u30d2\u30fc\u30df\u30eb\u30af\u306b\u5909\u308f\u3063\u3066\u3044\u304f\u3093\u3067\u3059\u3088\uff5e\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/471.jpg\" rel=\"lightbox[28698]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-28700 aligncenter\" title=\"47\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/471.jpg\" alt=\"\" width=\"416\" height=\"581\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/471.jpg 416w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/471-322x450.jpg 322w\" sizes=\"auto, (max-width: 416px) 100vw, 416px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f<a href=\"http:\/\/afterhours.culinarytribune.com\/\" target=\"_blank\">\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Coffee Jelly in Almond Milk The first time my mom made coffee jelly and let me eat it, I remember I was very excited. I felt like I was treated as a grownup. I was not a coffee drinker as a child and I actually didn&#8217;t enjoy coffee until I was in my early 30&#8217;s. [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,28],"tags":[],"class_list":["post-28698","post","type-post","status-publish","format-standard","hentry","category-dessert","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28698"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28698\/revisions"}],"predecessor-version":[{"id":28709,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28698\/revisions\/28709"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}