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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Rinse 150g sweet almonds clean, add about 500ml water and soak for 1 hour until the almonds absorb water, expand, and soften slightly.
Watch out
Sweet almonds must be soaked long enough, otherwise it will be hard to blend into a smooth texture.
Pour the soaked 150g sweet almonds and 600ml water into the blender container, ensuring the water level is about one inch above the almonds.
Watch out
Water must cover the almonds by about one inch
too little water will cause the almonds to stick to the bottom and blend poorly
Secure the blender lid tightly and blend at high speed for about 1 to 2 minutes until the sweet almonds are completely crushed into a thick, uniform milky white almond paste.
Watch out
Ensure enough blending time, otherwise coarse almond particles will waste the essence and make squeezing difficult.
Place a nut milk bag or soup filtration bag over a large bowl, pour the blended almond paste into the bag, then tightly twist and squeeze the bag with both hands to extract all pure almond milk into the bowl, leaving dry almond pulp inside.
Watch out
Be sure to squeeze the filter bag thoroughly to extract all liquid
the strained almond milk must not contain coarse particles
Pour all the filtered pure almond milk into a pot. Wrap 120g rock sugar in a clean cloth, pound it into small pieces with a heavy tool or the back of a knife, and add the crushed rock sugar into the pot.
Watch out
Rock sugar must be crushed before adding
large chunks take too long to dissolve, wasting heat and making the almond milk overcooked
Cover the pot with lid and turn heat to high until the almond tea just reaches a boil. Immediately uncover and lower the heat to low, maintaining a gentle simmer to dissolve the rock sugar completely.
local_fire_departmentHigh heat then reduce to low, about 2-3 minsWatch out
Turn heat to low immediately once boiled
high heat will cause boiling over, burning, and a coarse texture
Maintain low heat with gentle bubbling. Slowly pour 10 egg whites in a thin stream while continuously stirring gently with chopsticks in one direction so the egg whites integrate into fine ribbons without clumping. Once small white bubbles rise in the center, turn off the heat immediately.
local_fire_departmentLow heat, about 1-2 minsWatch out
Do not dump egg whites all at once or stop stirring, otherwise the egg white will form large clumps and ruin the smooth texture.
The sweet almond tea is extremely hot; pour carefully when straining to avoid hot spills and burns.
Ladle the cooked sweet almond tea through a fine mesh strainer into a large serving bowl to catch any tiny residual egg white bits, creating an exceptionally smooth dessert soup ready to serve.
Watch out
Straining removes tiny dense egg white particles and is the key step for ultimate silkiness
do not skip it
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