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Celebrate the upcoming Chinese New Year in style, with this traditional Beijing sweet drink. FULL RECIPE BELOW.
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Directed/Shot/Edited: Eric Slatkin
Food Styling: Danielle Westberg
Music: “Qiu Ye” performed by Bai Guang.
From the album: Shanghai Discontinued Famous Hits of the 1930s and 1940s Vol. 1
Used with the permission of Far Side Music Ltd http://www.farsidemusic.com/
Additional information from: http://www.tastehongkong.com/recipes/chinese-almond-tea-traditional-style/
ALMOND TEA RECIPE:
INGREDIENTS:
– 1 ⅓ cups Chinese sweet almonds (Southern almonds)
– 1/3 cup washed glutinous (sticky) rice
– 3C water
– ⅓ cup sugar rock sugar
– Pinch of Salt
– 1/2 tsp vanilla extract
– 1 tsp sesame seeds
RECIPE:
1) Soak Almonds and washed sticky rice overnight in the fridge – the longer it soaks, the richer the milk will be.
2) The next day, take it out of the fridge and discard the water.
3) If using skinned almonds proceed to step 4. Otherwise, skin the almonds by placing them in boiling water for a minute. Then drain, rinse with cold water, and use your fingers to squeeze off the skins.
4) In a blender, add drained rice, almonds, sesame seeds, 3 Cups of water and blend until finely ground.
5) Line a colander in a pot with cheesecloth and pour mixture through. Lift up cheesecloth and squeeze remaining liquid out into pot.
6) Add pot to stove on low/medium heat
7) Add sugar, and vanilla extract mix, and a pinch of salt – mix everything together until sugar is dissolved
8) Cook until simmering, around 8-10 minutes – Serve immediately. Makes 6 Servings.