Category Archives: Drinks

Soy Milk – The Aimless Cook at DTF

Soymilk by The Aimless Cook

On today’s show, I’m with my friend, Chef Darren Maclean from Downtown Food. In this first episode of a 3 part special series, we’re cooking with soy beans!

Soy milk is amazingly simple to make and delicious. In Taiwan, it is enjoyed hot as a traditional breakfast item with freshly fried youtiao (Chinese crullers). In our special series on soybeans, we will show you how to make your own soymilk at home.

You will need:

  • 2 cups dried soybeans, soaked in water overnight

  • 1 litre fresh distilled water (your favourite spring water is also perfect)

 

Drain the soybeans and put them into a blender. Add 3 cups (750ml) of the water and blitz on high until the beans are completely blended.

Pour the mixture into a large pot and gently heat on medium high, stirring occasionally until the mixture reaches about 140F. You will see the mixture start to get frothy on the top. When it comes to tempurature, take off the heat and pour through a couple layers of cheesecloth.

Squeeze the cloth to extract the excess moisture, then open up the cheesecloth. Use the reserved cup of water (250ml) to pour over the soy pulp (okara) and give it another final squeeze.

Return the milk to the pot and give it another gentle heating to 140F. This is important as this will improve the flavour, removing the raw bean taste and breaking down the natural trypsin inhibitors thus improving the nutritional value as well.

When that’s done, strain again and put into a container. Refrigerate and enjoy!


What is your favourite soy product?

Taiwanese Bubble Tea – Jasmine Milk Tea with Boba

Taiwanese Bubble Tea by The Aimless Cook

Taiwanese Bubble Tea is a flavourful and delicious drink that’s very popular in Asia and North America. Using premium ingredients, I’m going to show you how you can make your own at home for a fraction of the price you pay at the stands. The taste difference is amazing and you’re going to slap yourself when you realize how easy this is to make. This is a great recipe from Andrew Chau and Bin Chen, aka The Boba Guys.

You will need:

• 5 cups water
• 2 tablespoons loose-leaf jasmine tea
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup cooked boba
• 4 tablespoons honey
• 1 cup half-and-half

Boil 4 cups of the water then let it sit for 1 minute (the temperature should be 170F or about 80C). Add the tea leaves and steep for 8 minutes. Strain and set aside.

In a small saucepan, combine the remaining cup of water and the white and brown sugar. Bring to a boil and simmer til the sugars are dissolved.

Steep the boba in a small bowl with ½ cup of the simple syrup and the honey. Soak at least 30 minutes. For best results, steep for at least 3 hrs.

To assemble, grab a cocktail shaker and add 4 cups of tea, 1 cup of simple syrup, the half-and-half, the honey-soaked boba, and a handful of ice cubes. Shake till mixed, and pour into a serving glass with a wide straw.

What is your favourite sweet drink?

Vietnamese Coffee

Vietnamese Coffee Recipe from The Aimless Cook

Vietnamese Coffee is one of my favourite drinks. Hot or on ice, the sweet and creamy condensed milk complement the strong coffee (and sometimes chicory) of the French coffee. In this recipe, I am using the famous Cafe Du Monde brand from New Orleans. If you love it as much as I do, you gotta go and find yourself a Vietnamese coffee brewer. Believe me, it’s worth the effort.

You will need:

  • 2 tablespoons Longevity brand condensed sweetened milk
  • 2 tablespoons Cafe Du Monde coffee
  • boiling water

Simply add the sweetened condensed milk to a small glass and set aside. Add the coffee to the coffee brewer and set (or screw) the top filter firmly on the ground coffee. Set the brewer on top of the glass and pour a little of the boiling water into the brewer to give the coffee an initial soak. Afterwards, fill the brewer to the top and set the lid on. Let the water fully pass through the brewer while you answer some emails or update your Facebook status to “I’m about to have some Vietnamese coffee…WOOT!” When the coffee is done, simply take off the brewer and set aside, stir the coffee and milk to combine and enjoy hot or pour into a glass of ice. Bliss.

Horchata de Arroz Recipe

horchata feature

Horchata de Arroz is a popular Mexican summer drink made with ground rice, milk and cinnamon. This is a very tasty and refreshing traditional drink that is also very easy to make.

  • You will need:
  • 1 cup white rice
  • 3 cups warm water
  • 1 cinnamon stick
  • ¾ cup sugar
  • 2 cups milk
  • ground cinnamon, to serve

Using a spice grinder, finely grind up the rice til you get a powdery sand consistency. Next, in a large container or jug, add the rice powder, the water and a cinnamon stick. Stir and refigerate overnight.

The next day, take out the rice mixture and strain through a cheesecloth into another large container, making sure to squeeze the leftover rice of all its excess liquid. At this point, the rice has done its job. You can throw it away.

Now put the strained liquid back in the jug and to that, add the milk and sugar. Stir well to dissolve and pour into a large glass over ice. Garnish with ground cinnamon and serve.

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In Spain, this is called horchata de chufa and is made with tigernuts instead of rice. Other versions of this Mexican recipe may also include almonds for an even more creamy consistency and a touch of vanilla.

So that is the recipe for horchata. Take this recipe, make it yours and have fun in the kitchen!

The Apocalyptic Cocktail – Thai Inspired Michelada Recipe

2012 is here and with it comes the latest apocalyptic doomsday prophecies. Whether our doom comes via Hadron Collider mishap or zombie infestation, you can be sure that I have the perfect drink to ring in the end of time. Doomsday recipes. I like the sound of that. 

Here’s a quick recipe for you that is based on a Mexican mixed beer cocktail called a Michelada. There are many variations of the Michelada, but most of them have a hot component like Tapatio sauce, a salt rim and some savory ingredient like tomato juice. I am giving my version a little departure from Mexico and going to Southeast Asia by using sriracha and omitting tomato juice altogether. 

All you need:

  • 1 bottle of Singha (Thai beer, you can also use something like Corona)
  • 1 lime
  • sea salt, pepper and chili powder (for the rim)
  • 1t Worcestershire sauce
  • a dash (or 3) sriracha hot sauce

Rim a large beer mug with a lime slice and the salt mixture. In a separate small glass, combine the juice of half a lime, the Worcestershire and the sriracha and mix well. Fill the mug with ice and pour in the sauce mix. Fill the mug with the beer and mix well. Garnish with a lime wedge, or if you want to be like the video, add a skewered Thai prawn. Enjoy!

For the Thai prawn garnish:

  • large tiger prawns (1 per person)
  • olive oil
  • minced lemongrass
  • minced Thai chilies
  • lime juice

In a small mixing bowl, combine the prawns, a drizzle of olive oil, lemongrass, chili and the juice from a lime. Let marinate for about 10 minutes then grill briefly in a hot, lightly oiled skillet or pop on the grill til they turn opaque. Put on bamboo skewers and garnish away!

Special thanks to Hannah Hart from My Drunk Kitchen for coming up with this challenge for the YouTube Next Chefs. 

Almond Milk

I was going to do a post about soy milk, since I used to drink it a lot. Since that time, I have switched my preference to almond milk. I think mainly because there’s all that bad press about genetically modified soy products. Also because it happens to taste really good and it’s a lot easier to make than soy milk. Soy milk you have to cook to make it ready to drink, where as almond milk you don’t.

For 750ml of almond milk, you will need:

  • 1 cup raw almonds, soaked overnight in water
  • 3 1/2 cups of water
  • sugar or agave nectar, or vanilla extract to flavor *optional
  • cheesecloth or a re-usable nut milk bag (available at the organic store)

Drain the soaked almonds and put into the blender with the 3 1/2 cups of water. Blend for at least 1 minute until the almonds are completely and thoroughly mixed. Strain the mixture through the cheesecloth or nut milk bag into a large mixing bowl and gently squeeze the milk out of the pulp. Flavor the milk with sugar, agave nectar, vanilla…or leave plain. If you want the milk more creamy, use 3 cups of water instead. Yes, it’s that easy. Store in the fridge. It should stay good for at least 3 or 4 days.

Making your nut milk at home is easy and very healthy. Try it at home and have fun in the kitchen!