 |
| Korean Summer Treat ‘Amasake’ |
Introduction
My love for chilled almond drink began with one sweltering afternoon in seoul, enjoying what felt like silky, glass frosting. It is not unusual to find blended almond drinks with modern twists served in Korean cafes with the advent of cold frothy alternatives and sweet spiced treats. This Korean blend of Refresher is not complicated and can made with your handy blender. In Korea a Chilled Almond drink served on its own is very refreshing.
If you enjoy cold drinks and are in Boston, or Berlin, and want something with nuts and little dairy, this drink is for you.
Use the items in your pantry, and follow this very simple and original chilled almond recipe in the link above.
Ingredients
-Blanched almonds: 150 g (about 1 cup)
-Warm water for soaking: 500 ml (2 cups)
-Cold water for blending: 700–900 ml (3–3.75 cups), depending on how rich you want it
-Honey or sugar: 3 tbsp (45 ml) — adjust to taste (use maple syrup for vegan)
-Fine sea salt: a pinch
-Vanilla extract (optional): 1 tsp (5 ml)
-Milk or plant milk (optional, for creaminess): 100 ml (⅓–½ cup)
-Ice cubes, to serve
-Crushed toasted almonds or a lemon twist for garnish
Preparation Steps
-Soak the almonds
Place blanched almonds in a bowl and cover with 500 ml (2 cups) warm water. Let them soak 30–60 minutes to soften (or overnight in the fridge for an even silker texture).
-Drain and rinse
However, drain the soaking water and rinse the almonds under cold water. This process removes bitterness and makes the almonds ready for blending.
-Blend almonds with cold water
Place the soaked almonds in a high-speed blender, add 700 ml (3 cups) cold water for a richer drink, or 900 ml (3.75 cups) for a lighter drink. Blend on high for 1–2 minutes.
-Strain the almond mixture
Pour the blended mixture through a fine mesh sieve or nut milk bag into a large bowl. Using the bag or a spoon, remove the liquid as best as possible. The remaining almond pulp can be used for baking or for smoothies.
-Add sweetner and flavor enhancements.
Add 3 tablespoons or 45 mi. of honey or other sugar, a small sprinkle of salt, and 1 teaspoon of milk or 5 ml of vanilla if using. Taste and sweeten as desired. For a richer flavor. Add 100 ml or ⅓ to ½ a cup of milk.
-Chill Thoroughly
Let the almond refresher sit covered in the fridge for at least 1 hour – the cold really brings out the flavor. It may be stored in the fridge for 3 days (just make sure to shake it prior to serving it).
-Serve Over Ice
Take a glass and fill it up with ice. Pour the cold almond refresher in and then garnish with crushed toasted almonds or an optional small twist of lemon to brighten the drink.
Tips & Variations
-Make it vegan. Swap the honey for agave or maple syrup and use oat or soy milk instead of dairy for an extra creamy vegan refresher.
-Add Korean flair. Blend in small chunks of peeled Asian pear or a dash of the roasted rice powder (bubuk).
-Make a thicker version. Reduce the water for blending or add a tablespoon of cooked rice or soaked cashews for a thick, creamy texture.
-Use leftover almond pulp. Dry it out in with the oven to use it as almond flour for muffins, pancakes, or granola. Please note that almonds should be tasted and adjusted in sweetness, as some almonds are sweeter than others.
-For a café style version, add a shot of espresso and enjoy it as an almond iced latte.
Closing Paragraph
This Chilled Almond Refresher (Korean) is a fusion of simple comforts of home and Korean café culture. It’s gentle and nutty and also incredibly easy to make and modify as you wish.
This drink can be enjoyed on warm afternoons, can be sipped lightly after dinner, and can be consumed when plain water becomes too boring. Did you know that in Korea, almond drinks are sold in plenty in the supermarkets? However, after you will try it homemade, you will understand the level of freshness and variety that it offers. Make this drink for your family or friends and be sure to check this website for more international recipes.