Cashew Irish Moss Recipe
Drinks made from Irish moss, a type of seaweed associated with Ireland but also found by early Irish immigrants to Jamaica along the island’s ocean and river coasts, have sparked public interest, primarily based on the health benefits claimed for the ingredient. . In the Caribbean, people have been making drinks with Irish moss since the first Irish immigrants to Jamaica discovered the moss growing there.
Irish moss – its scientific name is Chondrus crispus – is not really a moss, but a type of algae. The branched red algae is made up of carrageenan, a gelatinous substance used in many food products. It can replace gelatin in vegan diets and be used as a general emulsifier. It is found in products ranging from ice cream to infant formula and is also included in many popular Caribbean drink recipes. Its properties give drinks a thick texture as well as a distinctive taste.
Irish moss is high in iodine, an important nutrient for thyroid health. It may also have heart health benefits, as it is a good plant source of omega-3 fatty acids, which have been shown to reduce the risk of heart disease. Irish moss can help control blood sugar because it contains fucoxanthin, a carotenoid that gives the substance its color. The antioxidants in Irish moss have been cited as helping to fight free radicals that damage cells and make them cancerous.
The following recipe has cashews, flaxseeds, honey, cinnamon, nutmeg, and vanilla, which gives it a bit of an eggnog flavor, but uses no milk, making it perfect for those who avoid dairy products. The recipe can be improved with the addition of rolled oats, peanut butter or strawberry syrup.
Cashew Irish Moss Recipe
Preparation time: 40-45 minutes
- 5 liters of water
- 3/4 pound Irish moss seaweed
- 4 ounces of acacia gum
- 5 ounces of flax seeds
- 4 ounces of isilingglass (a gelatinous material from the stomachs of sturgeons)
- 3/4 cups natural honey
- 3/4 pounds of sugar
- 4 tablespoons vanilla extract
- 3 tablespoons nutmeg powder
- Thoroughly wash the Irish Moss seaweed. The foam can be set to soak in warm water for a few hours to clean it, but this will remove some of its gelatinous texture.
- Place the moss in a colander and rinse to remove debris and sand particles. It is ready to use when its color changes from brown to beige and its weight has doubled from its original dry form.
- Fill a large kettle with water and set to boil.
- Add Irish moss, acacia gum, flax seeds and isinglass.
- Cook the mixture for 40 to 45 minutes until all but the Irish moss is dissolved.
- Strain the liquid and discard the Irish moss.
- Add the remaining ingredients to the mixture and taste, adding any ingredients that will enhance the flavor to your liking.
- Refrigerate the mixture for four hours.
- Serve cold. A cup of water can be added to the mixture if it is too thick.
Photo – Deposit Photos