Serves: 8
Total Calories: 95
1. Bring water to a boil then stir in sugar to dissolve. Add evaporated milk and heat, but do not boil.
2. Meanwhile blend cornstarch and remaining cold water to a paste. Then stir in to thicken mixture.
3. Stir in almond extract and cook 1 minute more. Then serve hot, in small bowls.
VARIATIONS:
* For the evaporated milk and water in step 1, substitute 4 to 5 cups whole milk.
* In step 3 add, with the almond extract, 1/2 teaspoon vanilla extract.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Sweet Almond Tea III recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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