In old Beijing, almond tea was a popular breakfast beverage, originally sold by Hui Muslim vendors. It was a cherished part of the city’s morning routine. A line from the poem “Tiānqiáo Zá Yǒng” describes the allure of the drink: “The morning market hums with activity, the almond tea moistens the lungs and refreshes the taste. A bowl of this nectar is simply perfect, sweet and fragrant, unmatched by any other drink.”
The vendors, often carrying baskets, sold both almond tea and tofu milk (a variation of soy milk), with a pot on either side of their stalls. The pots were kept warm by small coal stoves beneath, and the top of the pots was wrapped in bamboo skin and adorned with patterned brass, creating an elegant and visually appealing setup.
The aesthetic quality of the street vendors’ goods was highly emphasized in old Beijing, with an emphasis on cleanliness and the quality of their products, which were important competitive factors. This attention to detail was characteristic of Beijing’s street food vendors.
Writer Wei Junyi, in his essay “Memories of Old Beijing’s Breakfast Foods,” recalls the almond tea being freshly brewed, thick and hot, often infused with osmanthus flowers. He contrasts this with the pre-packaged almond milk we drink today, noting that no amount of powder can compare to the rich, authentic flavor.
Beijing’s Traditional Breakfast Drinks: Sweet porridge and almond tea were staples of Beijing’s morning breakfast. Tofu milk (then called “tofu broth”) became popular later, and the two drinks were usually sold together. On the streets, it wasn’t uncommon to hear vendors shouting, “Soy milk and porridge ready, almond tea’s hot!”
Preparation and Ingredients: Almond tea, also known as almond cream or almond custard, was described in early Qing dynasty texts. For example, in “Shíxiàn Hóngmì” by Zhu Yizun (early Qing period), almond custard was made by soaking sweet almonds in hot water, peeling off the skin, and grinding the almonds with a method similar to making tofu. The mixture was then filtered and boiled with sugar, making for a creamy, sweet drink.
A similar description can be found in “Vegetarian Cuisine” by Xue Baochen (late Qing period), which describes grinding glutinous rice and bitter almonds together, cooking the mixture with sugar.
Nutritional Content: Modern nutritional analysis reveals that almonds are a rich source of protein (24.7 grams per 100 grams) and contain 18 essential amino acids. They are also high in fats (44.8 grams), with linoleic acid making up 15-20% of the fat content. Almonds are rich in vitamin B2, C, and E, as well as trace minerals like zinc, copper, and selenium, all of which are beneficial for skin health. These nutrients help nourish and hydrate the skin, providing anti-aging benefits and a glowing complexion.
Almonds are known for their high vitamin E content, which acts as a powerful antioxidant, protecting the skin from damage and promoting a youthful appearance.
Preparation Methods:
Method 1: Ingredients: Almonds, osmanthus flowers, rice, glutinous rice, white sugar.
Steps:
- Rinse and soak the rice and glutinous rice in cold water for 2 hours.
- Soak almonds in warm water for 15 minutes, peel them, and then rinse them clean. Grind them with the rice and glutinous rice in 250g of cold water to form a paste.
- Bring the paste to a boil over high heat for 5 minutes to make almond tea. Transfer it to a thermal container to keep warm.
- When ready to serve, add sugar and osmanthus flower syrup to taste.
Method 2: Ingredients: Almond powder (250g), eggs (2), milk (half a small bowl), rock sugar.
Steps:
- In a clean porcelain bowl, mix 250g almond powder with milk to form a thin paste.
- Beat two eggs in another bowl with a little oil to create a frothy mixture, and set aside.
- Boil water and dissolve rock sugar to create a sugar syrup.
- Slowly pour the almond paste into the sugar syrup, stirring until it thickens.
- When the almond tea is nearly ready, add some cool water to adjust the consistency.
- When the tea begins to boil again, slowly pour in the egg mixture, stirring gently.
- Serve the almond tea in a porcelain bowl, and sprinkle some black sesame seeds for added flavor.
Tips:
- If possible, you can add steamed and crushed peanuts, osmanthus petals, or red dates to enrich the flavor.
- A little oil in the egg mixture will make the almond tea smoother and more fragrant.
- Almond tea should be drunk hot for the best flavor—if it cools down, it loses its distinctive taste.
Phoenix Lee https://chinese-tradition.com/traditional-beijing-almond-tea-a-sweet-breakfast-drink.html