← Nouns Cooking · Caribbean

Ingredients

• 30 g Dried sea moss (Irish moss)
• 1 Lime, juiced
• 750 ml water, plus more for soaking
• 500 ml milk, coconut milk or plant milk
• 120 ml sweetened condensed milk, to taste
• 1 tsp vanilla extract
• ¼ tsp freshly grated nutmeg
• ¼ tsp ground cinnamon
• 1 handful Ice

Method

1. Rinse the sea moss several times in cold water, pulling off any sand or bits of shell. Cover with fresh water, add the lime juice and soak in the fridge overnight.
2. Drain and rinse again. Simmer the moss in the 750 ml water over low heat for 15–20 min, stirring, until most of it has dissolved and the liquid is thick.
3. Strain or blend until smooth, then let it cool; it sets into a gel.
4. Blend the gel with the milk, condensed milk, vanilla, nutmeg and cinnamon for 1 minute, until thick and frothy.
5. Chill well and serve over ice, shaking or stirring first.

Tips

• Sea moss is high in iodine: buy from a reputable seller, keep portions modest, and check with a doctor if you are pregnant or have a thyroid condition.
• The gel keeps for about a week in the fridge.

Sources

Written in our own words after cross-checking these recipes:

That Girl Cooks Healthy Simply Trini Cooking Taste the Islands