Sea moss punch is a thick, creamy drink made from sea moss, a seaweed that sets into a soft gel when boiled and blended. The gel gives the punch its body; the milk and spices give it its flavour.
Dried sea moss needs cleaning and an overnight soak before it is boiled. Make a batch of gel and keep it in the fridge, and the punch takes minutes.
Buy sea moss from a supplier you trust, and rinse it well: it can carry sand and grit.
The recipe
Sea Moss Punch
Prep
15 min
Cook
25 min
Soaking the sea moss overnight
8 hr
Total
8 hr 40 min
Serves
4
Makes
About 4 cups (960 ml)
Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.
Servings
Ingredient amounts are scaled. Cooking times and pot size may need adjusting too.
Ingredients
Tick items off as you gather them.
For the sea moss gel
For the punch
Method
Clean and soak the sea moss
Rinse the sea moss in several changes of cold water, rubbing it to remove sand and grit.
Cover with fresh water, squeeze in the juice of the lime and leave to soak overnight. It will swell and soften.
Make the gel
Drain and rinse the sea moss. Put it in a pot with the 4 cups (960 ml) water and the cinnamon stick.
Simmer for 20 to 25 minutes, until the sea moss is very soft and partly dissolved.
Take out the cinnamon stick. Blend the sea moss with its liquid until completely smooth.
Pour into a clean jar, cool, then refrigerate. It sets into a soft gel.
Make the punch
Blend 1 cup (240 ml) of the gel with the milk, condensed milk, vanilla, nutmeg, cinnamon, bitters and ice until smooth.
Serve straight away.
Serve it with
Ice cold, as a drink or a quick breakfast
Substitutions
Linseed: some cooks boil 2 tbsp linseed (flaxseed) with the sea moss for an even thicker punch; strain it out before blending.
Evaporated milk: use 1 cup (240 ml) evaporated milk and 1 cup (240 ml) water instead of the milk.
Dairy-free: use oat or coconut milk and sweeten with sugar or honey.
Storing and reheating
Keep the gel in a closed jar in the fridge for up to 2 weeks.
The finished punch is best fresh; refrigerate and drink within 1 day.
Cook's notes
The gel makes about 3 cups, enough for three batches of punch.
People with thyroid conditions, or who are pregnant, should check with a doctor before eating sea moss often, as it is high in iodine.
