Saint Lucian Sea Moss Punch
The Quirky Foodster Team
Ingredients
- Dried sea moss, soaked overnight — 30 g (1 oz)
- Whole milk or plant-based milk — 750 ml (3 cups)
- Condensed milk, or to taste — 3 tbsp
- Vanilla extract — 1 tsp
- Ground cinnamon — 1/4 tsp
- Ground nutmeg Ice, to serve — 1/4 tsp
Method
- Rinse the soaked sea moss thoroughly to remove any sand or debris.
- Blend the sea moss with a small amount of the milk until smooth and gel-like.
- Strain through a fine sieve to remove any remaining fibrous bits, if desired.
- Combine the sea moss gel with the remaining milk, condensed milk, vanilla, cinnamon and nutmeg.
- Blend until smooth and frothy.
- Chill and serve over ice.
Introduction: A creamy, nutrient-rich punch made from softened sea moss blended with milk, spices and vanilla.
Cultural Background: Sea moss, harvested along Saint Lucia’s coastline, has long been valued both as food and folk remedy, blended into a thick, creamy tonic enjoyed by all ages.
Tips: Soak the sea moss a full 24 hours if very tough, changing the water once. Strain thoroughly for a smooth, drinkable texture.
Variations: Add a spoonful of peanut butter for a richer version; use plant-based milk for a fully vegan drink.
Storage: Store in a sealed container in the refrigerator for up to 4 days, shaking before serving.
Reheating: This drink is served cold and is not reheated.
Nutrition: Approx. 150 kcal, 5 g protein, 20 g carbohydrate, 5 g fat per 250 ml serving.
FAQs:
Q: Where can I buy dried sea moss?
A: Available at Caribbean grocers and many health food stores, sold dried in bags.
Q: Is sea moss punch very seaweed-flavoured?
A: Once blended with milk and spices, the seaweed flavour is very mild.
- Dried sea moss, soaked overnight — 30 g (1 oz)
- Whole milk or plant-based milk — 750 ml (3 cups)
- Condensed milk, or to taste — 3 tbsp
- Vanilla extract — 1 tsp
- Ground cinnamon — 1/4 tsp
- Ground nutmeg Ice, to serve — 1/4 tsp
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