Silky almond tea with honey
Hong Kong's classic almond tea, made by blending soaked apricot kernels with a little rice and simmering until silky — finished with honey for a soothing afternoon bowl.
- 30 min
- Serves 4
- Simmer
- Medium
Why it suits you: Start of Autumn in Hong Kong is still the 'autumn tiger' — hot and humid — but the season is turning, and it's time to begin gently moistening the lungs. Silky almond tea with honey soothes dryness, and for a Balanced constitution an afternoon bowl moistens the throat without feeling heavy.
Method
Prep 15 min · Cook 15 min- 1Rinse the apricot kernels and rice and soak in water for 2 hours until soft (or overnight).
- 2Drain, add the 800 ml water and blend until very smooth, then strain through a nut-milk bag or fine sieve.
- 3Pour the almond milk into a pan and cook over low heat for 10 minutes, stirring constantly, until it just boils and thickens slightly — don't stop stirring or it will catch.
- 4Take off the heat, let it cool until warm, then stir in the honey.
Cautions
- Bitter apricot kernels are mildly toxic, so never use more than stated and always boil the tea thoroughly; avoid if you're allergic to nuts or kernels, and use less honey if you have diabetes.
Chef's tips
- Simmer the almond milk gently, stirring all the time, and take it off as soon as it boils; add the honey once it has cooled to warm, as heat dulls its fragrance.
The TCM view
Sweet apricot kernels are sweet and neutral, moistening the lungs, easing coughs and lubricating the intestines. Bitter apricot kernels are bitter and slightly warm, directing qi downwards to calm coughs and wheezing, and are used only in small amounts. Rice is sweet and neutral, nourishing the stomach and giving the tea its silkiness, and honey is sweet and neutral, moistening the lungs and intestines and nourishing the middle. Moistening without heaviness — a good drink for a Balanced constitution.
