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.

Nutrition (per serving)

Ingredients

• 60g Unblanched South Almonds (南杏)
• 10g Blanched North Almonds (北杏)
• 800ml Water
• 60g Rock Sugar
• 2 Egg Whites

Steps

1. Soak both South and North Almonds in cold water for at least 4 hours or overnight.
2. Drain the soaked almonds and rinse them thoroughly under running water.
3. Combine the rinsed almonds with water in a blender. Blend until very smooth, about 2-3 minutes.
4. Strain the blended almond mixture through a fine-mesh sieve or a cheesecloth into a saucepan. Discard the almond pulp.
5. 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.
6. While the almond tea is simmering, lightly whisk the egg whites in a separate bowl until just frothy, not stiff.
7. 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.
8. Remove from heat immediately and serve hot.

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