Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Soy Milk | 1 cup (244ml) whole | 149 |
| Apple Juice | 1 medium (182g) | 95 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup unfiltered apple juice
- 3 1/2 Tbs. agar-agar flakes
- 1 Tbs. kudzu
- 2 cups vanilla soy milk
- 3 Tbs. maple syrup
- 2 Tbs. pure vanilla extract
- 2 tsp. almond extract
- 2 Tbs. almond butter
- 2 tsp. coffee granules
- 1/4 tsp. salt
- 1/4 tsp. ground cardamom
- =
Directions
In small saucepan, mix apple juice and agar-agar flakes. Let stand 10 minutes.
Bring mixture to slow simmer over medium heat, whisking occasionally, about 5 minutes. Cook, whisking often, 10 minutes, lowering heat if necessary (do not boil).
Meanwhile, in medium bowl, dissolve kudzu in 1/4 cup soy milk. Whisk in remaining soy milk, maple syrup, both extracts, almond butter, coffee, salt and cardamom.
Whisk kudzu mixture into apple juice mixture and cook over medium-low heat, whisking often, about 15 minutes. Pour into shallow dish and cool to room temperature. Refrigerate for at least 1 hour. Transfer to food processor and puree before using.