Recipe of Speedy Macrobiotic Soy Milk Tea Jam

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, macrobiotic soy milk tea jam. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

According to older macrobiotic texts, babies on a macrobiotic diet can drink spring or well water that has been boiled and cooled, bancha twig tea, grain teas, apple juice (warm or hot) and amazake that has been boiled with twice as much water and cooled. Repeat this process with the rest of the dough. I like to use Trader Joe's organic fruit spread with no added sugar. For the milky part of this tea, traditionally Hong Kong milk tea uses evaporated milk, but I've also seen some people use sweetened condensed milk.

Macrobiotic Soy Milk Tea Jam is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Macrobiotic Soy Milk Tea Jam is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook macrobiotic soy milk tea jam using 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic Soy Milk Tea Jam:

1. Get Unsweetened Soy Milk
2. Get Beet sugar
3. Prepare Vanilla Beans
4. Make ready Tea leaf (Earl Gray)

I glaze the vegan scones with a mixture of soy milk and maple syrup which gives them a lovely colour. You can use just milk if you prefer. Place your scones onto parchment paper on a baking tray and then brush the tops with some soy milk (or other plant milk) - this is what makes them brown on top. Serve with jam and whipped coconut cream for the most fabulously delicious tea time treat.

Instructions to make Macrobiotic Soy Milk Tea Jam:

1. About the size of the pan, I used Le Creuset cookware. A 20 cm round cocotte will be the perfect size for 500 ml soy milk. A 20 cm pan will be too small if making the double amount with 1 liter of soy milk. 24 cm was the perfect size for 1 liter.
2. Portion out the tea into strainers if not already in bags. Wet an empty jam jar with water, and heat it up for 1 minute in a 600 W microwave. Let the jar dry naturally. (This will be the sterilizing.)
3. Put all ingredients except the tea leaves in a pan. Add the vanilla beans still inside their hull. Heat over medium heat. Continue mixing to melt the sugar.
4. Reduce the fire to a slightly low heat when the mixture comes to a boil. Put the tea leaves in the pan, simmer for 5 minutes and then take the tea leaves out. Simmer for another 5 minutes and then take the vanilla beans out. Continue stirring and simmer for a while.
5. Take out the vanilla beans from the hull and put the beans back into the pan.
6. Turn up heat to medium and continue stirring with a wooden spatula. After 15 to 20 minutes, when the mixture is thick enough that you can see the bottom of the pan for about 1 to 2 seconds after scraping it with the spatula, it's ready.
7. If you keep the jam in a sterilized jar, it can be stored for 1 month.
8. If you don't add any tea leaves, you'll have a soy milk jam, which is delicious as well. Give it a try! In that case, take out the hull of vanilla beans 10 minutes after the mixture comes to a boil. Of course, the flavor will definitely improve if you put the vanilla beans back into the pan.

Place your scones onto parchment paper on a baking tray and then brush the tops with some soy milk (or other plant milk) - this is what makes them brown on top. Serve with jam and whipped coconut cream for the most fabulously delicious tea time treat. For the dough, first combine the dry ingredients: Flour, sugar, ground almonds. Rub in the vegan butter using your hands. You can start this off using a fork or spatula.

So that’s going to wrap this up with this special food macrobiotic soy milk tea jam recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!