Chef Sian’s Irish Moss Drink Recipe

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.

fresh Irish Moss in water
The first thing you will notice when you pull Irish Moss from its packaging is the presence of sand. Lots of it. For this reason it is essential to wash the Irish Moss before combining it with the other ingredients

Irish moss with linseed and star anise

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?

Irish Moss Gelatin
Irish moss that has been boiled, strained and cooled. Freeze unused Irish Moss in an airtight container or double ziploc bags for up to 3 months.
ingredients for irish moss drink
Guinness, condensed milk and oats. This nutrient packed trio is an essential part of many Jamaican blended drinks.

Irish moss drink

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

Chef Sian’s Irish Moss Recipe

Print Recipe
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
AuthorSian Rose


  • 4 oz Irish Moss
  • ¼ C. isinglass
  • 2 TB linseed
  • 3 qts water
  • ¼ tsp cinnamon
  • ¼ tsp grated ginger
  • 1 tsp vanilla
  • 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. 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.
    After the Irish moss is cooked use a strainer to strain the liquid into a bowl. Allow the strained liquid to cool. It will form a gel.
  • After it cools. 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


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

7 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!

    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

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