As we move toward the end of the year and into the colder winter months, it’s an easy time to catch a cold or feel run down. The chill in the air always reminds me of a comforting hot drink we often enjoy in Taiwan: sweet apricot kernel milk.
Growing up, whenever I had a lingering dry cough, my mom would make me a warm bowl of apricot kernel milk. It was soothing, gentle, and deeply comforting, one of those simple remedies that made you feel cared for right away.
Sweet apricot kernels have many traditional health benefits. They are especially helpful for relieving dryness, such as dry coughs, dry mouth and throat, or dryness in the large intestine. In traditional Chinese medicine, they are known to lubricate and support the lungs and respiratory system. This drink is also considered a beauty tonic, as apricot kernels naturally contain oils that help nourish the skin and soften the appearance of fine lines.
Apricot kernels are generally categorized into Northern (bitter) 北杏 and Southern (sweet) 南杏 varieties. The type that is safe for everyday consumption is the Southern, or sweet, apricot kernel. Northern (bitter) apricot kernels have stronger medicinal properties and can be mildly toxic if consumed improperly. Be sure to select sweet (Southern) apricot kernels when making apricot kernel milk.
How I Like to Make Sweet Apricot Kernel Milk
You can adjust the proportions to suit your own taste and preferred texture.
Ingredients
- Sweet (Southern) apricot kernels: 4 tablespoons (about 30 g)
- White rice or sticky rice: 1 tablespoon (for a creamy texture)
- Water: 2–3 cups (about 800 ml)
- Rock sugar or honey, to taste (optional)
Instructions
- Rinse and soak the sweet apricot kernels in water for 2–4 hours (or longer should you desire, but for those with a weaker spleen, shorter soaking times are generally better.) This helps soften the kernels for blending and makes them easier to digest.
- Bring the water to a boil, then reduce to a low flame. Add the soaked apricot kernels and rice, and cook gently for about 15 minutes.
- Transfer everything to a blender and blend until smooth and milky white.
- Pour the mixture back into the pot and cook on low heat for another 5–10 minutes, stirring occasionally to finish extracting flavor and oils.
- For a silky texture, strain through a fine strainer or cheesecloth. Straining is optional, leaving it unfiltered gives you a heartier drink with more fiber.
- Sweeten with rock sugar or honey if desired, or enjoy it plain.
Notes
Traditionally, apricot kernels are blended with water first and cooked afterward. This method can extract a bit more flavor, but it requires constant stirring to prevent sticking or burning. Because I’m a little lazy, I prefer to cook first, blend second, then cook again—it is easier to create a creamier texture, make less of a mess, and is much easier to manage.
Warm, nourishing, and deeply comforting, this is one of those simple drinks that feels like winter care in a cup.