Chinese Almond Tea Xing Ren Cha
- 100 g sweet almonds (or apricot kernels, soaked overnight)
- 50 g jasmine rice (or glutinous rice, soaked for at least 2 hours)
- 1 l water
- 50 g sugar (or adjust to taste)
- 1 Drain the soaked almonds and rice.
- 2
Remove the skins of the almonds by pinching them (optional for smoother texture).- 3
Combine the almonds and rice in a blender with 1 cup of water.- 4
Blend until smooth, creating a creamy mixture.- 5
Use a fine mesh strainer or cheesecloth to strain the blended mixture into a pot. Press to extract as much liquid as possible.- 6
Add the remaining water to the pot and bring the mixture to a gentle boil.- 7
Lower the heat and simmer, stirring continuously to avoid sticking or burning.- 8
Stir in the sugar and adjust to your taste.- 9
Simmer for another 5–10 minutes until the tea thickens slightly to a creamy consistency.- 10
Pour the almond tea into bowls or cups. Serve warm.- 11
Your traditional Chinese Almond Tea is ready. 請享用！
DauroraHi there, I'm Daurora!
Welcome to Sour Sweet Bitter, where my passion for exploring and sharing the diverse culinary treasures of the world comes to life. I take immense joy in researching and presenting an array of recipes from every corner of the globe, making them accessible and delightful for your kitchen adventures.
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