Seaweed milk. Seaweeds are yin nourishing, moistening, nutritive & cooling. Moistens dryness & cools inflammation. I’ve added cinnamon, ginger & cardamom to warm it up a bit. And a pinch of fennel & licorice for added flavor. I used oat milk because its much less damp than cows milk. These seaweed milks are traditional beverages in many parts of the world. The seaweed I used is Irish Moss (Chondrus crispus) and this recipe is based off a Jamaican recipe I learned while living in Florida. The recipe is very similar to Irish Moss drink recipes from Ireland too. Irish Moss looks like the branches inside of lungs, and has traditionally been used to heal lung disorders such as bronchitis & tuberculosis. Irish Moss drinks moisten a dry cough and have also traditionally been used to heal an inflamed or ulcerated digestive system. According to Chinese Medicine, autumn is the season of the Lungs and Large Intestine. And since Irish Moss drinks moisten and sooth both Lungs and Intestines, I think this is a great beverage for Autumn especially. But this drink is nourishing for any season that you are feeling dry. However do add warming herbs such as cinnamon or ginger to balance the cooling effect of the seaweed. Traditionally these seaweed beverages have some warming spice added. Also, Irish Moss drinks are so nourishing that they have traditionally been given to elderly folks or those recouvering from prolonged illness who are still weak, as well as children who have lost weight due to illness and need to put weight back on.
Here is the recipe I used: 10-14 grams Irish Moss soaked in water 20 minutes, drain. Place in pot 10-14grams soaked Irish Moss plus 1 cup water plus some warming spice such as cinnamon and bring to a boil. Then simmer 20 minutes. Let sit until it is cooled to room temperature. It forms a “jelly”. Then add 1 TBSP “jelly” to 2 cups oatmilk and blend in blender. If you want you can add half a teaspoon of vanilla extract or a teaspoon of honey. Traditionally honey is added. Keep extra jelly stored in the refrigerator and use within 1-2 weeks. Yum. Salty Sweet!
