Tasty

Recipe of Speedy Macrobiotic Soy Milk Tea Jam

By Easy Recipes 02 January 2020
Recipe of Speedy Macrobiotic Soy Milk Tea Jam
Recipe of Speedy Macrobiotic Soy Milk Tea Jam

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Macrobiotic Soy Milk Tea Jam. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Macrobiotic Soy Milk Tea Jam Recipe. Southern Taiwanese Classic Soy Milk Tea Matcha Green Tea & Green Tea Jelly with HoneyMurmures. turbinado sugar, cream, agar agar, agar agar, green tea.

You can have Macrobiotic Soy Milk Tea Jam using 4 ingredients and 8 steps. Here is how you cook it.

Ingredients of Macrobiotic Soy Milk Tea Jam

  1. Prepare 500 ml of Unsweetened Soy Milk.
  2. Prepare 100 grams of Beet sugar.
  3. You need 1/2 of Vanilla Beans.
  4. It’s 2 tbsp of Tea leaf (Earl Gray).

Joely thanks for sharing your recipe.My boyfriend is lactose intolerant and only drinks soy milk.Is there any blend of tea specially tasty with this kind of milk?A wide variety of soy milk tea options are available to you, such as hand made, refined.

Macrobiotic Soy Milk Tea Jam step by step

  1. About the size of the pan, I used Le Creuset cookware. A 20 cm round cocotte will be the perfect size for 500 ml soy milk. A 20 cm pan will be too small if making the double amount with 1 liter of soy milk. 24 cm was the perfect size for 1 liter..
  2. Portion out the tea into strainers if not already in bags. Wet an empty jam jar with water, and heat it up for 1 minute in a 600 W microwave. Let the jar dry naturally. (This will be the sterilizing.).
  3. Put all ingredients except the tea leaves in a pan. Add the vanilla beans still inside their hull. Heat over medium heat. Continue mixing to melt the sugar..
  4. Reduce the fire to a slightly low heat when the mixture comes to a boil. Put the tea leaves in the pan, simmer for 5 minutes and then take the tea leaves out. Simmer for another 5 minutes and then take the vanilla beans out. Continue stirring and simmer for a while..
  5. Take out the vanilla beans from the hull and put the beans back into the pan..
  6. Turn up heat to medium and continue stirring with a wooden spatula. After 15 to 20 minutes, when the mixture is thick enough that you can see the bottom of the pan for about 1 to 2 seconds after scraping it with the spatula, it's ready..
  7. If you keep the jam in a sterilized jar, it can be stored for 1 month..
  8. If you don't add any tea leaves, you'll have a soy milk jam, which is delicious as well. Give it a try! In that case, take out the hull of vanilla beans 10 minutes after the mixture comes to a boil. Of course, the flavor will definitely improve if you put the vanilla beans back into the pan..

Her homey pictures make you want to live somewhere peaceful, start a garden, or just visit Georgia for a bag of peaches.Pour soy milk into a blender.The texture is a little creamy and it s a nice variation on ice tea which I dearly love and drink all year.

Because macrobiotics is as much a philosophy of life as it is a diet, the effort it takes largely depends on how deeply you choose to delve into the diet, and on a larger scale, the philosophy or spiritual system behind it.Pour into serving pot with the tea, and stir well to combine.I've never really like soy milk, but this recipe sounds very very interesting!Soy milk recipes from EAT SMARTER.Developed with the EAT SMARTER nutritionists and professional chefs.

More Recipes