Almond Tea with Egg White蛋白杏仁茶
A classic Cantonese dessert soup, this almond tea is smooth and fragrant. Lightly whisked egg whites are gently folded in, creating a beautiful 'flower' effect and adding a delicate texture.
01Ingredients
- 60g Unblanched South Almonds (南杏)
- 10g Blanched North Almonds (北杏)
- 800ml Water
- 60g Rock Sugar
- 2 Egg Whites
Nutrition (per serving)156kcal
- Protein6.2g
- Carbs18.5g
- Fat6.8g
Fiber 1.2 gSodium 64 mg
02Steps
- Soak both South and North Almonds in cold water for at least 4 hours or overnight.
- Drain the soaked almonds and rinse them thoroughly under running water.
- Combine the rinsed almonds with water in a blender. Blend until very smooth, about 2-3 minutes.
- Strain the blended almond mixture through a fine-mesh sieve or a cheesecloth into a saucepan. Discard the almond pulp.
- Add rock sugar to the strained almond milk in the saucepan. Bring the mixture to a gentle simmer over medium heat, stirring until the rock sugar is fully dissolved.
- While the almond tea is simmering, lightly whisk the egg whites in a separate bowl until just frothy, not stiff.
- Once the rock sugar is dissolved, slowly pour the lightly whisked egg whites into the simmering almond tea, stirring gently and continuously in one direction. This will create a 'flower' effect with the egg whites.
- Remove from heat immediately and serve hot.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.