Almond Tea

Title:
Almond Tea

Yield:
8 Servings

Categories:
Beverages




Ingredients:




--------------------------------ALMOND
PASTE--------------------------------


   1/4 c  Long-grain rice


     6 oz Blanched almonds


     1    Orange, thinly sl1 1/2 cups


          -watericed


     6 c  Water


 1 1/4 c  Sugar


   1/2 c  Evaporated milk or


          -half-and-half


   1/4 ts Almond extract






 Soak rice in enough water to cover for at least 2 hours or overnight;


 drain. In a food processor of blender, whirl rice, almonds, and 1 1/2 cups


 water into a smooth paste. Transfer paste to a large pot.


 


 Add 6 cups water and sugar to almond paste. Bring to a boil, stirring


 constantly, until sugar is dissolved. Reduce heat and simmer, uncovered,


 for 10 minutes. Set a fine strainer lined with a double layer of damp


 cheesecloth over a deep bowl. Pour soup


 


 through strainer into bowl, then gather cheesecloth and squeeze firmly to


 extract all remaining liquid.


 


 Return liquid to pot; stir in evaporated milk and heat just to simmering.


 Stir in almond extract. Serve hot in individual soup bowls. Or, cover and


 refrigerate until well chilled and serve cold.


 


 Makes 8 servings


 


 Recipe from "Martin Yan, The Chinese Chef," (Doubleday), copyright Yan Can


 Cook Inc. 1991


 Recipe By     : Ketchum Kitchen


 


 Posted to MC-Recipe Digest V1 #303


 


 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)


 


 From: Greg Leonhardt 


 


 NOTES : Serve hot or well chilled in soup bowls