This Irish moss drink recipe makes a tasty, rich, nutrition packed Jamaican beverage that can be flavored with peanut, vanilla. or enjoyed as is. To make the following Irish moss recipe you must boil red seaweed to make a thick liquid called carrageenan. The liquid is then strained and cooled before it is blended with milk, sweet spices like vanilla, cinnamon and ginger to make a rich nutritious beverage. In keeping with Jamaican tradition the recipe calls for linseed and icing glass to be boiled with the Irish moss. This is optional. Once the Irish moss is cooled you can add optional ingredients like Guinness and peanuts for added flavor and nutrition. Boiled Irish moss is a great vegan substitute for gelatin. It also makes a good thickener for ice cream, custards and puddings.
Irish moss, icing glass and linseed are a combo that you will find in almost all good Irish Moss recipes. The added flavoring is up to you. For me any mix of strong aromatics like anise stars (licorice) cinnamon, nutmeg, or ginger will do. Let your taste buds be your guide.
Because cooled Irish Moss becomes gelatinous when it cools, it is a great vegan substitute for jello and as a thickening agent. Irish Moss can be used when preparing soft jellies, puddings, mousses, soups, and ice creams. Irish Moss cooked by itself is flavorless. It sets more softly than regular gelatin but no substitute is perfect, right?
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 4 oz Irish Moss
- ¼ C. icing glass
- ¼ tsp cinnamon
- ¼ tsp grated ginger
- 1 tsp vanilla
- 2 TB linseed
- 3 qts water
- 1 12-oz bottle Guinness, optional
- ½ C quick cook oatmeal
Irish Moss is full of salt and sand. Before cooking, rinse it well, To remove some of the salt you can soak it in water for 6- 12 hours until it swells. You can also skip the soaking and boil the Irish Moss after rinsing.
Combine Irish moss with icing glass, linseed and water in a large pot. After the Irish moss is cooked use a strainer to strain liquid into a bowl. Allow strained liquid to cool. Liquid will form a gel. Ina blender combine ¼ of the gel with remaining ingredients and mix for 3 to 4 minutes. Chill for 2 to 4 hours before serving. If drink is too thick for your liking add ½ Cup water to blender to thin beverage.
Freeze unused Irish moss in a container or freezer bag for up to 3 months and use as needed