Almond milk tea

Almond tea, also known as almond cheese or apricot cheese, is a flavor snack introduced from the court to the people.
In the early Qing Dynasty, Zhu Yizun's "Shi Xian Hongmi""," Apricot Cheese ":" Soak the sweet almonds in the capital in hot water, add a pinch of furnace ash, add water, cool, knead the skin, rinse it with clean water, and then measure it in clear water, such as grinding tofu method with water. Grind it with water. Use a silk bag to squeeze the juice to remove the residue, mix with the juice, and cook it, like hot white sugar cream. Or add milk to it."
The fifty-fourth chapter of "Dream of the Red Chamber" wrote: On the night of the Lantern Festival, Lady Jia suddenly wanted to have supper, so Wang Xifeng quickly reported on the list of supper that had already been prepared. In this long list, nothing was in line with the old lady's heart, and she unexpectedly chose almond tea. It can be seen that the seemingly plain almond tea is deeply loved by the Lady Dowager, who is used to eating delicacies from mountains and seas.
Although the almond tea cooked today is not as exquisite as the method in "Dream of the Red Chamber", the almond tea is white in color, the almond flavor is particularly strong, and the taste is sweet and delicate. It can be called a beauty saint.