Chef Sian’s Irish Moss Drink Recipe

The Irish moss drink recipe below was updated on 04/05/2020. The previous recipe calls for discarding the boiled Irish moss pieces. After receiving feedback from a reader, I tried blending the remaining bits with the boiled liquid and the result was a thicker, richer, more flavorful beverage.

The recipe below produces a tasty, rich, nutrition-packed beverage that can be flavored with peanut, vanilla, banana, or enjoyed as is.  

In keeping with Jamaican tradition, the recipe calls for linseed and isinglass to be boiled with the Irish moss. The linseed and isinglass are optional. Once the Irish moss is cooled, add optional ingredients like Guinness and peanuts for added flavor and nutrition. The boiled liquid also makes a good thickener for ice cream, custards, and puddings.

Cooked by itself Irish Moss is flavorless. As such it is one of the ingredients used to make a commercial food thickener called carrageen. Cooled Irish Moss in its natural state becomes gelatinous when it cools. So it is a great vegan substitute for jello and as a thickening agent. Irish moss is also rich in protein. You can also use the leftover gelatin to thicken your jellies, puddings, mousses, soups, and ice creams. It sets more softly than regular gelatin but it gets the job done.

Chef Sian’s Irish Moss Recipe

Course: Beverages
Cuisine: Jamaican
Keyword: beverage, Caribbean recipe, Irish moss
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 322kcal
Author: Sian Rose
Print Recipe

Ingredients

To make Irish moss

To make Drink

  • ¼ tsp cinnamon
  • ¼ tsp grated ginger
  • 2 tsp vanilla
  • 1 12-oz btl Guinness optional
  • ½ C oatmeal, quick cook
  • ½ C condensed milk

Optional (add 1 or more )

  • ½ C unsalted peanuts
  • 1 – 2 ripe banana

Instructions

  • 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.
    uncooked irish moss with anise star and isinglass
  • Combine Irish moss with isinglass, linseed, and water in a large pot. Bring to a boil, then lower the heat to med-low and let it simmer for about 30 minutes or until the Irish Moss begins to melt away. Allow the Irish moss to cool for at least 30 minutes before completing recipe.
    After Irish moss cools. Take what you need to make t he recipe. Refriegerate the rest until it is set. Divide into smaller portions and place in freezer bag. Freeze until needed.

To Make Drink

  • After it cools. In a blender combine 2 cups of the gel with the remaining ingredients and blend for 3 to 4 minutes until smooth. If the drink is too thick for your liking add ½ cup water to the blender to thin it. If needed add more condensed milk or a ripe banana for added sweetness. Chill for 2 to 4 hours before serving.

Nutrition

Serving: 0g | Calories: 322kcal | Carbohydrates: 40g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 107mg | Potassium: 447mg | Fiber: 5g | Sugar: 26g | Vitamin A: 154IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 4mg
Irish Moss Drink

Rich, creamy, nutritious Irish Moss flavored with sweet spices, Guinness and condensed milk

16 thoughts on “Chef Sian’s Irish Moss Drink Recipe”

  1. Matthew drayton

    hi i’m from canada and i’m not sure What is icing glass? can you explain please and thanks in advance

    1. Hi Matthew. Excellent question. Icinglass (isinglass) is a form of gelatin derived from the air bladder of fish. It is used for clarifying ale and as a thickener in some foods

  2. Hi
    As a person who is making this for the first time I found “After the Irish moss is cooked” a little frustrating.
    Am I cooking at a full boil?A simmer? Something in-between? Also, Am I cooking for 10 minutes? 30? 90?
    Clarifications here would be so welcome!
    Thanks

    1. Thank you for your question, Richard. I have updated the recipe to include the following instruction
      “Bring to a boil, then lower the heat to med-low and let it simmer for about 20 minutes or until the Irish Moss begins to melt away”

  3. Wound up cooking for 40 minutes and then straining.
    After talking to some folks at a vegan Jamaican restaurant, next time I will cook the same way but blend it all and not strain it.

    1. Thanks for the update, Richard. I’ve never thought to blend the remaining Irish Moss. I will try it this way next time around.
      Bon appetit
      …fast forward a couple of months to March 2020. Richard, I took your advice and ended up with a thicker, richer more flavorful Irish Moss. Thank you so much for such great feedback. Would you be kind enough to message me your address? I would like to send you a ‘Thank You’ gift

  4. Can you use Irish moss powder to make this drink? In which case, does that mean you skip the soaking etc phase of preparation?

    1. Olu, I have never used the powder before so I cannot say for sure if the flavor is the same. As far as I have been able to find out the powder must be mixed with hot water and allowed to thicken before you use it. Hope this helps.

  5. dumbish question- you do mean condensed milk and not evaporated milk, right? just want to double check.

    1. Thank you for an excellent question Richard. The recipe(s) have been updated to show the nutritional information. You will end up with excess boiled Irish moss this has minimal impact on the calories, carbs and fat per serving.

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