Almond Milk Tea with Egg White

This is a classic, silky, and comforting Hong Kong-style / Cantonese dessert drink , often served chilled in summer or warm in winter. 

The signature feature is the fluffy, cloud-like egg white foam  that floats on top, giving a light, meringue-like texture and a luxurious mouthfeel. 

The base is a smooth, nutty almond milk made from real almonds (not artificial essence), mildly sweet and fragrant.

Ingredients (serves 3–4 small bowls or glasses)Almond milk base

• Raw almonds ( mix preferred; is sweeter, more aromatic) — 100–120 g (about ¾–1 cup)
• Water — 1.2–1.5 liters (start with 1.2 L for thicker milk)
• Rock sugar — 60–100 g (adjust to taste; rock sugar gives the cleanest sweetness)
• Optional: a pinch of salt (enhances nutty flavor)

Egg white foam

• Egg whites — 2 large (room temperature)
• Sugar — 20–30 g (or to taste)
• Optional: a few drops of vanilla extract or almond extract (for extra fragrance)

Optional garnishes

• Toasted almond slices or crushed almonds — 1–2 tbsp
• Goji berries — a few, soaked
• Osmanthus flowers ( a small pinch (dried or fresh)

Step-by-Step Instructions

1. Soak and blend the almonds
   • Rinse almonds under cold water.
   • Soak in plenty of cold water for 4–8 hours (or overnight) — this softens them and makes blending easier.
   • Drain almonds. (You can peel the skins for a whiter, smoother milk, but many traditional recipes keep the skins for more nutty flavor and nutrition.)
   • Place soaked almonds in a high-speed blender with 1.2 liters water.
   • Blend on high for 1–2 minutes until completely smooth and milky (no visible almond bits).
2. Strain the almond milk
   • Pour the blended mixture through a very fine mesh strainer, nut milk bag, or double-layered cheesecloth into a large pot.
   • Press or squeeze gently to extract as much milk as possible (you should get about 1–1.2 liters of smooth almond milk).
   • Discard the almond pulp (or save it for baking, smoothies, or almond cookies).
3. Sweeten and heat the almond milk
   • Pour the strained almond milk into a clean pot.
   • Add rock sugar (start with 60 g — you can add more later).
   • Heat over medium-low heat, stirring occasionally, until the sugar fully dissolves and the milk is hot but not boiling (about 70–80°C / 160–175°F). Boiling can make the milk separate or lose fragrance.
   • Taste and adjust sweetness (it should be mildly sweet — the egg white foam will add more sweetness later).
   • Turn off heat. Let cool slightly (warm or room temperature is fine for hot version; chill completely for iced version).
4. Make the egg white foam
   • In a clean, dry bowl, add the 2 egg whites.
   • Beat with an electric hand mixer on medium-high speed until foamy.
   • Gradually add sugar (20–30 g) while beating.
   • Continue beating until stiff peaks form (glossy, firm, and holds shape when lifted — about 3–5 minutes). Do not overbeat to dry peaks.
   • Optional: add a few drops of vanilla or almond extract at the end for extra fragrance.
5. Assemble & serve
   • Hot version (traditional winter style):
     • Reheat almond milk gently until warm (do not boil).
     • Ladle into serving bowls or glasses.
     • Spoon a generous dollop of fluffy egg white foam on top of each serving (it floats beautifully).
     • Garnish with toasted almond slices, a few goji berries, or a sprinkle of osmanthus flowers.
   • Iced version (summer favorite):
     • Chill the almond milk completely in the fridge (or over ice).
     • Pour into glasses filled with ice cubes.
     • Top with egg white foam (whip fresh if it deflates).
     • Garnish as above.
6. Serve
   • Serve immediately — the egg white foam is best when fresh and airy.
   • Drink by spooning the foam first, then sipping the almond milk below — the contrast is divine.

Quick Tips for Best Result

• Almond quality → Use good-quality raw almonds (mix is traditional for balanced flavor). Avoid pre-blanched or roasted almonds — they change the taste.
• Smoothness → High-speed blender is essential. Blend long enough to break down almonds completely.
• Egg white foam → Bowl and beaters must be grease-free and dry. Fresh egg whites whip better. Don’t overbeat.
• Sweetness → Rock sugar gives the cleanest, most authentic taste. Adjust gradually — it should be mildly sweet.
• Variations →
  • Add a splash of evaporated milk or coconut milk for creamier texture.
  • For extra fragrance: steep a jasmine tea bag or osmanthus in the milk.
  • For vegan: omit egg white foam (still delicious as plain almond milk tea).
• Storage → Almond milk keeps in fridge 2–3 days (shake before use). Egg white foam is best fresh — whip new batch when serving.

This dessert drink is silky, fragrant, lightly sweet, and incredibly comforting — a true Cantonese classic.