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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Prepare 80g of south almonds and 40g of north almonds.
Watch out
South almonds are slightly sweet with a delicate aroma, while north almonds are stronger and slightly bitter
follow the ratio to avoid an unbalanced taste
Prepare a container, pour in 80g of south almonds and 40g of north almonds, add enough water to submerge them, cover with a lid, and refrigerate overnight to hydrolyze the amygdalin.
Watch out
Must be soaked in the refrigerator
otherwise, leaving it at room temperature for too long will cause spoilage
Prepare a container and pour in 30g of white rice, add enough water to submerge it, cover with a lid, and refrigerate overnight.
Watch out
The rice must be fully soaked to release starch during blending for a smooth and rich texture.
Take the soaked south almonds, north almonds, and rice from the fridge, pour them into a sieve to drain, rinse with water once, and drain thoroughly.
Watch out
Must be drained thoroughly so that excess water does not affect the thickness when blending.
Pour the drained south almonds, north almonds, and rice into a blender (a high-power blender is recommended for a finer texture). First add 800g of water, and blend for about 1 minute until the almond paste is very fine and smooth.
Watch out
Adding water in batches prevents splashing and ensures smooth blending.
Pour the blended almond paste into a pot, then pour in the remaining 800g of water to rinse out any remaining paste in the cup without wasting any.
Watch out
Make sure to rinse out any residual paste from the cup to keep the proportions accurate.
The heated thick liquid is extremely hot; stir carefully to avoid splashing and burns.
Move the pot to the stove and heat over medium-high heat (heating destroys the amygdalase enzyme). Stir continuously throughout to prevent settling and burning at the bottom. When it starts to simmer slightly, add 30g of rock sugar and stir constantly until dissolved, until the almond paste comes to a boil.
local_fire_departmentMedium-high heat, until simmering and boiling with sugarWatch out
Must stir constantly throughout, otherwise the starch will settle and easily burn at the bottom.
Once boiling, reduce to low heat and let it simmer for about 1 minute (boiling allows the hydrocyanic acid in almonds to evaporate). Turn off the heat and let cool.
local_fire_departmentLow heat for about 1 minuteWatch out
Must boil and maintain for 1 minute to evaporate hydrocyanic acid
otherwise, unboiled almond tea may pose health concerns
Hold the pot securely when pouring hot liquid to avoid burns.
After cooling, an almond oil skin forms on the surface. Filter the almond tea through a strainer for a better texture, then pour into a bottle. Refrigerate and consume within the 3-day freshness period.
Watch out
Because there are no additives, the shelf life is short
consume within 3 days
Pour half of the coffee liquid into a cup first, then pour in the almond tea. Enjoy it hot or cold, or pair it with almond tofu.
Watch out
The ratio of coffee to almond tea can be adjusted to personal preference.
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