Ingredients
Sea moss
- 50 gdried Irish moss
- 1lime, halved, for cleaning
- 1.5 litreswater
To flavour
- 1cinnamon stick
- 1 tspgrated nutmeg
- 2 tspvanilla extract
- 1 tbsplinseed, if wanted
To finish
- 400 mlevaporated milk
- 200 mlsweetened condensed milk
- 100 ggranulated sugar, to taste
- a pinch of salt
Sometimes added
- 2 tbspwhite rum
- 1 tbsppeanut butter
- a strip of dried orange peel
Directions
- Put it in a large bowl and cover it with plenty of cold water. Squeeze the halves of lime into the water and drop them in. Rub the moss between your hands to loosen the grit.
- Lift it out into a colander rather than pouring, so the sand stays behind. Repeat this three or four times with fresh water each time. Keep going until the water runs clear and you feel no grit.
- Cover it with fresh cold water and leave it overnight. Drain the soaked moss and put it in a large pan. Add the litre and a half of fresh water and the cinnamon stick. Bring it to the boil and then lower it to a steady simmer. Add the linseed at this point if you are using it.
- Simmer it for forty minutes, stirring occasionally. Now judging when it is done, which is by the spoon test. Dip a cold spoon in and let it cool for a moment. The liquid should cling to it in a thick layer.
- Pour it through a fine sieve into a bowl, pressing the solids. Discard the cinnamon stick and the remaining fibre. Let the gel cool for fifteen minutes before blending. It will set firm if you let it go completely cold, which is harder to blend.
- Put the warm gel into a blender in batches. Add the evaporated milk, condensed milk and vanilla. Add the nutmeg and a pinch of salt. Blend each batch for a full minute until completely smooth. Taste it and add sugar if you want it sweeter. Blend in the peanut butter or rum now if you are adding them. Now the consistency, which should pour but slowly.
- Pour it into bottles or a jug and refrigerate it for at least four hours. Shake or stir it before serving, since it settles. Serve it very cold with a fresh grating of nutmeg on top. It keeps for about five days in the fridge. Discard it if it smells sour, since it is a dairy drink.
Technique
- Wash the moss four times or more, since sand and shell fragments are always present.
- The Jamaican seaweed is usually a Gracilaria, not the Atlantic Chondrus crispus of the same name.
- The tonic and aphrodisiac reputation is folklore rather than established fact.
Substitutions
- Any dried sea moss sold for this purpose.
- Oat milk and coconut condensed milk for a dairy-free version.
Variations
- With linseed boiled in, for extra thickness.
- With peanut butter blended through.
- With a measure of white rum, sold as a stronger tonic.
History
Made from seaweed gathered on Jamaica’s south coast and boiled to a gel; it is sold as a strengthening tonic across the island.
Frequently asked questions
What is Irish moss?
Irish moss is a drink from Jamaica: thick sweet drink of sea moss blended with milk, spices and vanilla. Made from seaweed gathered on Jamaica’s south coast and boiled to a gel; it is sold as a strengthening tonic across the island.
How long does Irish moss take to make?
Irish moss takes 20 min plus overnight soaking of preparation and 45 min of cooking. The recipe makes 6 glasses. It is rated medium to make.
What can I substitute in Irish moss?
Yes, within limits. Any dried sea moss sold for this purpose. Oat milk and coconut condensed milk for a dairy-free version.
What is the most important thing to get right in Irish moss?
Lift it out into a colander rather than pouring, so the sand stays behind. Repeat this three or four times with fresh water each time. Keep going until the water runs clear and you feel no grit.
