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！
Hi there, I'm Daurora!
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