Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Prepare 8 oz of sweet apricot kernels (make sure not to mistake them for bitter apricot kernels as excessive consumption is toxic). Add 2 tablespoons of white rice, wash clean, and soak in water for at least 4 hours, preferably overnight until softened.
Watch out
Do not mistake them for bitter apricot kernels, as excessive consumption is toxic
otherwise, poisoning may occur
Pour the soaked sweet apricot kernels and white rice into a metal strainer, rinse thoroughly with clean water, and drain well.
Watch out
Rinse thoroughly to remove any impurities
otherwise, the final tea may not be clean
Put the drained kernels and rice into a blender, pour in 1000 ml of water, and blend until completely smooth and creamy. Use only this 1000 ml of water throughout without adding more midway; otherwise, the concentration will be wrong.
Watch out
Do not add water midway when blending
you must use the fixed 1000 ml of water, otherwise the concentration will be wrong and affect the texture
First, strain the almond milk through a coarse strainer. Then put on gloves, place a filter cloth bag in the strainer, pour in the pulp, and use both hands to squeeze and twist tightly until all the almond juice is extracted into an ultra-smooth liquid.
Watch out
You must wear gloves and squeeze the pulp dry with a cloth bag
otherwise, leftover juice in the pulp will make the tea less rich
Prepare a Vision glass pot, pour in 1250 ml of water, cover, and heat until boiling. Once boiling, add about 3 large pieces of rock sugar and stir with a wooden spoon until completely dissolved.
local_fire_departmentHigh heat to boil, about 5 minutesWatch out
It is recommended to use a glass pot for dairy
stainless steel pots easily cause scorching at the bottom
Use a heat-insulating cloth when moving or opening the hot glass pot lid to avoid steam burns.
Pour the extracted almond milk into the rock sugar water, stirring constantly. Simmer over low heat for 10 minutes, stirring continuously with a wooden spoon to prevent sticking. If covering the glass pot, leave a small gap with a cloth to prevent boiling over.
local_fire_departmentLow heat simmer for 10 minutesWatch out
Almond milk easily boils over or burns at the bottom
keep the heat low and stir constantly, and always leave a gap when covering
Tear open 9 coffee evaporated milk pods and pour them into the pot, gently stirring to blend the milky aroma into the almond tea. Turn off the heat once mixed, and serve in bowls.
Watch out
Turn off the heat once the evaporated milk is mixed in
do not boil it on high heat for long to prevent curdling
Smooth Cantonese Black Sesame Soup
Traditional Hong Kong Style Almond Tea with Egg White
Fresh Almond Tea with Egg White
Glehnia Root and Solomon's Seal Soup with Dried Lily Bulbs
Traditional Ginger Sweet Glutinous Rice Balls
Snow Fungus with Apple and Snow Pear Soup