This Irish moss drink recipe is a tasty, rich, nutrition packed Jamaican beverage that can be flavored with peanut, vanilla. or enjoyed as is. To make this Irish moss drink recipe, boil Irish Moss 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. Keep remaining carrageenan in the freezer until ready for use. It is normal for the water and gelatin to separate during freezing
In keeping with Jamaican tradition the recipe calls for linseed and isinglass to be boiled with the Irish moss. The linseed and isinglass is optional. Once the Irish moss is cooled, 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, isinglass 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. Cooked by itself, Irish Moss is flavorless. Because cooled Irish Moss becomes gelatinous when it cools, it is a great vegan substitute for jello and as a thickening agent. Irish moss is also rich in protein.Use Irish Moss when preparing soft jellies, puddings, mousses, soups, and ice creams. It sets more softly than regular gelatin but it gets the job done. Hey! no substitute is perfect, right?
Chef Sian’s Irish Moss Recipe
- 4 oz Irish Moss
- ¼ C. isinglass
- 3 qts water
- ¼ tsp cinnamon
- ¼ tsp grated ginger
- 1 tsp vanilla
- 2 TB linseed
- 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 the Irish moss in water for 6- 12 hours until it swells or you can also skip the soaking and boil the Irish Moss after rinsing.
Combine Irish moss with isinglass, linseed, and water in a large pot. After the Irish moss is cooked use a strainer to strain the liquid into a bowl. Allow the strained liquid to cool. The liquid will form a gel. In a blender combine 2 cups of the gel with the remaining ingredients and mix for 3 to 4 minutes. Chill for 2 to 4 hours before serving. If the drink is too thick for your liking add ½ cup water to the blender to thin it.
Freeze unused Irish moss in a container or freezer bag for up to 3 months and use as needed