Frozen in Time

It’s a shame that this recipe didn’t see the light of day earlier.

The truth is, this sweet and simple show-stopping dessert was first created well over a year ago. It’s been waiting in the wings for its moment to shine ever since. Not a slice nor scrap remains, as if anyone would be interested in eating year-old, frozen cake, but thankfully recipes never get stale. With strawberries on my mind and very likely smeared all over my face, it seemed that now was as good a time as ever to share another fun way to use up that berry bounty.

Want To Change Up Your Fraisier Cake?

To add even more allure, try using chocolate cakes instead of vanilla! Just add 2/3 cup dutch-processed cocoa powder to the cake, and remove 1/4 cup of flour.

Providing something to tempt even the pickiest palate, this is a great dessert to make ahead and then pull out of the chill chest at a moment’s notice.

Yield: Makes 12 - 14 Servings

Frozen Fraisier (Strawberry Cream Cake)

Name: Frozen Fraisier (Strawberry Cream Cake)
Prep time: 30 min
Cook time: 30 min
Total time: 4 h
Yield: 12
Cuisine: French
Ingredients: 1 1/2 Cups Plain Non-Dairy Milk; 1 1/2 Teaspoons Apple Cider Vinegar; 1/2 Cup Olive Oil; 1/2 Cup Unsweetened Apple Sauce; 1 Tablespoon Vanilla Extract; 3 Cups All Purpose Flour; 1 1/2 Cups Granulated Sugar; 2 Teaspoons Baking Powder; 3/4 Teaspoon Baking Soda; 1/2 Teaspoon Salt; 2 Tablespoons Limoncello; 1 Pint Fresh Strawberries; 2 (12-Ounce) Packages Extra-Firm Silken Tofu; 1 Cup Whole Strawberry Preserves or Jam; 1/2 Cup Confectioner’s Sugar, Plus Additional for Serving

When classic French cream cake meets no-churn ice cream, this stunning summertime dessert is the result! No one would know that it's so easy to make, or high in protein, from the luscious taste alone.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 4 hours

Ingredients

Vanilla Cake:

1 1/2 Cups Plain Non-Dairy Milk
1 1/2 Teaspoons Apple Cider Vinegar
1/2 Cup Olive Oil
1/2 Cup Unsweetened Apple Sauce
1 Tablespoon Vanilla Extract
3 Cups All Purpose Flour
1 1/2 Cups Granulated Sugar
2 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt

For Assembly:

2 Tablespoons Limoncello
1 Pint Fresh Strawberries
2 (12-Ounce) Packages Extra-Firm Silken Tofu
1 Cup Whole Strawberry Preserves or Jam
1/2 Cup Confectioner’s Sugar, Plus Additional for Serving

Instructions

Preheat your oven to 325 degrees, and lightly grease 2 9-inch round cake pans.
In a large bowl, whisk together the non-dairy milk and vinegar, and let rest for 5 minutes, until slightly curdled. Add in the oil, apple sauce, and vanilla, and whisk vigorously to combine. Set aside.
Separately, sift the flour, sugar, baking powder and soda, and salt, and stir well to distribute the ingredients equally throughout the mixture. Slowly incorporate the dry goods into the wet, stirring just enough to bring the batter together- A few lumps are fine.
Distribute the batter equally between your two prepared pans, and bake for 25 – 30 minutes, until golden brown on top and a toothpick inserted into the center comes out clean. Let cool in the pans completely.
Once cooled, remove one cake from the pan and trim the top off with a serrated knife. Place it in a 9-inch round springform pan, and brush the limocello evenly over the cut side. Slice the strawberries in half, and place them around the outer edge, fitting them together snugly.
Combine the tofu, srawberry preserves, and confectioner’s sugar in a blender and puree until completely smooth. Pour the mixture right in the center of the cake, smoothing it out to the edges, so that it completely fills the ring of strawberries. Turn the second cake out, and carefully place it on into the springform pan, on top of the strawberries and filling.
Move the whole thing into the freezer, and allow at least 3 – 4 hours for it to solidify before serving.
If the cake is frozen to hard to cut, let sit at room temperature for 15 minutes before slicing. Top with a light dusting of additional confectioner’s sugar to serve, if desired.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 372Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 235mgCarbohydrates: 68gFiber: 2gSugar: 42gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

June 18, 2010February 2, 2023

Hannah (BitterSweet)34 Comments

Love is Like Chocolate…

… You can never get too much of either! Especially true if the chocolate happens to be raw and peppered with exotic superfood ingredients, as is the case with the offerings from Love Street Living Foods. In case you’re not up to the task of forging your own bars of cacao goodness, fear not- This small but growing online specialty store has got you covered.

Despite their diminutive size and unassuming appearance, these are truly one of a kind, artisanal offerings in plain clothing. Made with quality ingredients in small batches by people who truly care about their products, they have a leg up on the competition before you even open the wrappers.

However, what really counts is the taste, and they pack that in without batting an eyelash. Even the “plain” Chocolate bar can hardly be called that, formulated with maple sugar and cocoa butter, you would never guess from the flavor that this was am entirely raw confection. With a firm snap between the teeth and smooth, creamy melt over the tongue, it’s every bit as good, if not better than “cooked” chocolate.

Goji berries may not be my first pick for a dessert mix-in, but they work surprisingly well in the Chocolate with Goji Berries, effectively cutting the sweetness with their naturally tart, faintly fruity flavor. Though somewhat sparse in the already small bar, the berries were evenly distributed so that I got at least one in every bite.

Featuring the new sweetener on the block, coconut sugar, the Coconut Crystal Chocolate Bar is simple and straightforward like the “plain” variety, but with the added textural interest of coarse sugar sprinkled throughout. Never fear, coconut haters- There’s not coconut flavor to speak of, as it’s only the sugar derived from the fruit that’s included.

For a more candy-like experience, you simply can’t miss the Superfood Fudge, one of my favorite choices by far. So named for the maca, lucuma, and cayenne included, the softer bite of this confection gives way to an almost fluffy texture, if you can ever describe pure chocolate as being so light. Not at all dense like traditional fudge, it’s hard to resist eating the whole piece in one sitting. But hey, with all these healthy ingredients and smaller portions, it’s not such a terrible thing to do, right?

Additionally, if you like to take your cacao in a more spreadable form, you can’t miss the Chocolate Spread and Chocolate Coconut Spread. Imagine Nutella without any fillers, distracting flavors, or unsavory ingredients, and you might get a decent idea of what these sumptuous schmears are like. Smooth and soft, right out of the fridge, the rich, full-bodied flavor of chocolate comes through on no matter what your choose as a cacao conveyance system. I couldn’t help but top my decidedly cooked cinnamon crumpets with these in the above photos, but I can also imagine swirling these spreads into oatmeal, dropping a dollop into “milk” shakes, or drizzling a spoonful over a scoop of ice cream. Not too sweet for a breakfast offering and still luscious enough to call a dessert, this is one versatile little luxury.

If that all sounds too good to be true, hang on to your hats, because it only gets better. From now until June 19, if you enter the code “BITTERSWEET” upon checkout, any order from Love Street Living Foods will be 15% off, AND you’ll get three free samples of your choice. Just don’t forget to enter your desired samples into the comments box (You’ll find your options listed below that box.)

Though ordering chocolate in the heat of summer can be dicey, these are some unique treats that are worth the risk.

June 16, 2010June 16, 2010

Hannah (BitterSweet)20 Comments

Uncooked Cookies

You know it’s summer when you have to think twice about starting up the oven, dreading the excess heat it’s sure to pump out into the already sweltering kitchen. Although the temperature is still generally manageable here, it’s only a matter of time before legs start sticking to chairs and AC becomes mandatory. Anticipating this inevitable progression of the season, I’ve begun to prepare, finding treats and other eats that require little to no cooking, lest I risk making everyone in the house miserable and inspire an all-out cooking ban. Heck, I’d banish myself if I continued to roast and broil like usual when thermometers start pushing 100!

Reasonably, raw foods become a promising source of inspiration, as I naturally gravitate towards simpler and fresher foods as they become available. There’s a big difference, however, between a perfect peach plucked right from the tree and eaten straight away, and preparing elaborate raw desserts. Luckily, both can be very tasty, but the latter definitely requires a bit more patience.

Wasting no time in working on my arsenal of comfort foods, classic chocolate chip cookies sounded like the perfect place to start. One could very easily use cacao nibs for the chips, but craving a richer, more familiar chocolate chunk, the project begins by whipping up a glossy, luscious raw chocolate bar.

Lacking that satisfying “snap” but still smoothly melting over the tongue, no chocoholic would be able to turn this treat down. A fine confection by itself, but there was still cookie dough to make! Happily, I ended up with far more chocolate than could reasonably fit into my batch of cookies, so I considered the extra bar as a bonus for the cook. Just doing my job in cleaning up, right?

Based on a number of similar recipes, this concept is certainly nothing new, but the excessive amount of almond meal sitting in my pantry practically cried out to be included, so my main modifications were made in order to use up a good deal of it.

Sadly, these seemingly fool-proof uncooked sweets were a bit of a disappointment. So soft that I had to store them in the freezer to hold their shapes, the texture is mostly what left a lot to be desired. They won’t be replacing my baked CCC’s any time soon, and are more akin to a Larabar than any cookie I know, but the flavor is still quite enjoyable in its own right. The raw chocolate is still a highly successful imitation though, and will work nicely in a pinch when my stockpile of chocolate chips suddenly turns up missing.

Yield: Makes 2 Chocolate Bars

Raw Chocolate Bars

Make your own chocolate bars from scratch using only whole, raw foods ingredients, in mere minutes!

Prep Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

1/2 Cup Coconut Oil, Melted
1/4 Cup Light Agave Nectar
1 Teaspoon Vanilla Extract
1 Cup Cocoa Powder
Pinch Salt

Instructions

Simply whisk together all of the ingredients until completely smooth- It may take a bit of patience, as the cocoa powder is prone to clumping.
Once entirely lump-free, pour the liquid cocoa into 2 chocolate bar molds, or a lightly greased 8 x 4-inch loaf pan. Carefully stash the molds in your freezer until set, at least 2 hours.
Though it will be stable at room temperature, this chocolate does have different melting properties than the traditional version, and may behave differently if baked.
If it’s getting hot where you live as well, I would highly recommend storing these bars in at least in the fridge in a zip-top baggie, if not in the freezer for prolonged freshness.

A Fermented Feast

Ever since probiotics and prebiotics became the hot new functional food additive, bacteria in general has seen a monumental rise in popularity. Funny as it may sound, these “good bugs” have understandably suffered from image issues for years, often sounding about as appetizing as the carpet lint you might find beneath the sofa. Now that their healthy attributes are being touted left and right, it seems that people are much more willing to try fermented foods, and that in itself is a beautiful thing. Without these bacteria, not only would we be missing out on the digestive benefits that they impart, but fabulous treats like kefir, and thus kefir cheese, would be impossible.

Still jazzed about my little fermentation experiments, I was thrilled to be gifted some kefir grains to play with. Before you start worrying about any milk involved, let me assure you that it’s absolutely possible to make completely vegan kefir at home. Yes, many standard kefir grains will be of dairy origin (meaning, they were essentially “fed” with milk, but are not made of milk themselves) but water kefir grains, otherwise known as tibicos, will have never touched the stuff. Though intended for making a beverage similar to kombucha using coconut water, they can also be quite effective at turning soymilk* into standard kefir. Unlike regular kefir grains, however, they will not multiply and continue to grow; Over time, they will in fact “die” and stop turning your soymilk sour.

Whew… Got all that? It may sound complicated, but once you get your raw materials straight, it’s really a walk in the park. To make soy kefir, I take a quart of unsweetened, plain soymilk and about 1/2 tablespoon kefir grains to get things going. The soymilk should be just barely warmed, to about room temperature, before your plunk in your grains. Store the whole thing in a large mason jar with the lid on but not screwed tight. That’s all there is to it- Just let it sit and do its thing. It should take between 3 – 7 days to get sufficiently sour kefir, so just keep tasting it until you’re happy with the results. My grains, however, were surprisingly voracious little bacteria beasts, and fermented my soymilk so quickly in just 2 days that it actually separated in to curds and whey!

Clearly, I had only one reasonable choice of action here: Make kefir soy cheese. Reaching into the jar with very clean hands, I fished out the hungry bacteria blobs and set them right back to work on a fresh quart of soymilk. Just like the procedure for any other fresh cheese, I then poured the whole concoction into a fine mesh sieve lined with cheesecloth, catching the whey that filtered out below. Hang on to that stuff, it’s great for baking! Let the curds drain for a day or two in the fridge, until thickened to your liking, and that’s it!

It works beautifully as a ricotta subsitute, and can take the place of just about any other soft or fresh cheese. Just add a pinch of salt, and perhaps a touch of white miso or nutritional yeast if desired. To make the dip pictured above, I went with all the aforementioned recommendations, plus a handful of fresh chives and parsley. Doesn’t get much easier than that!

Plus, it makes an excellent stand-in for cream cheese or cheese spread on bagels, sandwiches, wraps- Anything you can think of smearing it on, really. There’s practically no limit to how kefir cheese can be used!

*I would imagine that other non-dairy milks would work as well- I have only used soy so far, and can’t make any promises for anything other than coconut, which has been well-documented to be a successful growing medium.

June 9, 2010June 12, 2010

Hannah (BitterSweet)31 Comments

Rainy Day Baking

Propelled out of bed by the light of a new day, it’s the sunshine that pushes me to my feet and sends them racing down the stairs, seemingly of their own power. No matter how little sleep occurred that previous night, hardly a minute past sunrise will elapse before I bolt awake, feeling the intense urge to start whittling down my lengthy to-do list. Morning without sunshine are like rhubarb without sugar; bitter and disappointing.

It’s not unheard of for me to sleep right up until noon if the sun fails to show, as if I forgot to set my internal alarm clock. Cloudiness goes hand in hand with mental fogginess, so it’s always safest to avoid heavy intellectual lifting on such occasions. However, there is one reason why I still have a soft spot for the otherwise unlovable rainy days of summer- That warm, humid air that is otherwise my eternal foe (at least as far as keeping anything less than a frizzy afro goes) creates the perfect environment for raising yeast. Thus, rainy days have become synonymous with yeast bread for me.

With a rainy stretch predicted recently, there seemed like no better time than to pour through my files of bread ideas and pick out something new. Feeling a little bit short on desserts lately, I leaned towards the sweeter side of the kitchen, and turned a classic spring cake into a sturdy but tender yeasted loaf. Speckled with walnuts, raisins, and of course orange flecks of carrot, this new take on carrot cake is certainly a mouthful, but it’s not at all hard to swallow. One might even feel slightly virtuous selecting a slice or two for breakfast, since you’re getting a nice serving of carrot, right?

Since no good carrot cake is ever plated without that signature cream cheese frosting, I could hardly leave my bread without the same. Instead of smearing it on the outside, however, a lightly sweetened “cream cheese” swirl spirals around the center, making for a more portable, clean-cut version of the original as well.

Toasted lightly to crisp up the edges and make the swirl slightly gooey, it may just provide sunshine enough to get me out of bed early on the next rainy set of days.

Yield: Makes 2 Loaves

Yeasted Carrot Cake Bread

Speckled with walnuts, raisins, and of course orange flecks of carrot, this new take on carrot cake is certainly a mouthful, but it’s not at all hard to swallow. One might even feel slightly virtuous selecting a slice or two for breakfast, since you’re getting a nice serving of carrot, right?

Prep Time 30 minutes

Cook Time 35 minutes

Additional Time 2 hours 30 minutes

Total Time 3 hours 35 minutes

Ingredients

Carrot Cake Dough:

1 Cup Plain Non-Dairy Milk
2/3 Cup Dark Brown Sugar, Firmly Packed
2 1/4 Teaspoons (1/4-Ounce Package) Active Dry Yeast
4 – 6 Cups All Purpose Flour
1 Tablespoon Ground Cinnamon
2 Teaspoons Ground Ginger
1/4 Teaspoon Ground Nutmeg
3 Cups Shredded Carrot
1/2 Cup Chopped Walnuts
1/2 Cup Raisins
1 Tablespoon Flax Seeds, Ground
1/2 Teaspoon Salt
1/3 Cup Olive Oil
1 Teaspoon Vanilla Extract

Cream Cheese Filling:

1 8-Ounce Package Vegan Cream Cheese
1/3 Cup Cornstarch
3/4 Cup Granulated Sugar
1/2 Teaspoon Vanilla Extract

Instructions

Starting with the dough, begin by warming your milk of choices for just a minute or two in the microwave, until it reaches between 105 – 115°F. No more, or else you’ll kill the yeast. Stir in the brown sugar, and sprinkle in the yeast and let sit for about 5 minutes, until it becomes bubbly and alive.
Meanwhile, combine the first 4 cups of flour, spices, raisins, walnuts, carrots, ground flax, and salt in the bowl of your stand mixer. Mix lightly just to distribute all of the ingredients evenly and coat the carrot shreds with flour.
Pour in the proofed yeast mixture, along with the oil and vanilla, and start mixing on a low speed, so as not to kick any flour out of the bowl. Once incorporated, switch over to the dough hook, add in 1 more cup of flour, and allow the mixer to begin kneading the dough.
After about 5 minutes of mixing, assess the texture; You’re looking for it to be tacky and elastic, not wet or sticky. You may need to add up to another cup of flour, depending on the consistency.
Continue working the dough with the dough hook for 5 – 10 more minutes. Scrape the dough out onto a lightly floured surface, and kneed by hand briefly, for just 5 minutes or so, before placing it into a lightly oiled bowl. Cover loosely with a cloth or piece of plastic wrap, and let sit in a warm place for about 1 1/2 hours, until doubled in volume.
Once risen, lightly grease two 8 x 4-inch loaf pans, and set aside.
Gently punch down the dough with your knuckles, cut it into two pieces, and on a well-floured surface, take one piece and roll it out into a rectangle. Be sure to keep the two short sides no longer than 8 inches so that it will fit in the pan, but roll it out lengthwise as far as possible- The longer the dough, the more impressive your spiral will be in the finished loaf.
To make the cream cheese swirl, simply beat together the cream cheese, cornstarch, sugar, and vanilla until smooth. Take half of the mixture and smear it evenly over your rolled out dough, leaving about an inch of one short end clear. You may want to spread a slightly thinner layer near the other edges, to prevent it from dripping out when you move the dough. Starting with the short end that’s fully covered, roll the dough up as tightly as possible without squeezing out the filling. Pinch the end to the main body of the loaf to seal, and quickly but carefully transfer the whole thing to one of your waiting loaf pans, ends slightly folded under and seam-side down. Repeat with the other piece of dough.
Let the breads rise for another hour or so, until about doubled or just peeking out above the edge of the pans, and then pop it them a 375 degree preheated oven, for about 26 – 36 minutes. It should be golden brown on top, and when removed from the pan, it will sound hollow when tapped. (Yes, you can cool it, tap it, and then toss it back in the oven if it doesn’t sound right.)
Let cool completely before slicing.

Go with the Grain

Now that everyone’s acquainted with the unique rice beverage known as amazake, I’d like to introduce an option for those of you who balk at a recipe that takes nearly a day to complete. Though limited there are commercial options available, but beware that not all are created equal. For ages, I thought that all amazakes were gritty, grassy, slightly bitter, and altogether unpalatable, when in fact I had simply chosen a bad brand to start with. Instead of making that same mistake, I’d like to recommend to you a tried-and-true source, my all-time favorite producer of these rice beverages: Grainaissance.

Based in California, this small company’s products can be more difficult for an east coaster like me to find, but the hunt is more than worth it. Churning out nearly a dozen different flavors of this drink, in addition to a handful of flavors of mochi, one gets the sense that they must really love their rice. That passion certainly shows in the end results as well. Ever since that fateful day when I stumbled upon one of those unassuming bottles at my local health food store, I’ve become utterly addicted. Sadly, I could only track down three flavors, so I actually went straight to the source, and asked the manufacturer for a wider sample. Opening that box filled with sweet rice delights was like receiving a long overdue birthday present!

Only sporadically available locally, the Vanilla Pecan Pie is the flavor that started it all and got me hooked. Expecting another sad excuse for a health elixir, I was nothing short of shocked at how incredibly and apologetically sweet it was. After skimming the label many times to find no added sugar, this is a fantastic demonstration of how amazake is naturally sweet enough to replace refined sugars in some desserts. Leading with a nutty, roasted pecan flavor, complimented by a gentle vanilla essence, I can’t say it really tastes like a slice of pecan pie, but it sure is damn good.

Similar to the Pecan Pie, but with a new nut taking center stage, the Almond Shake has a very fresh, mellow almond flavor, nothing like the almond flavor I’ve come to expect from so many artificial baking extracts. Simple and straightforward, this would be a great option for blending up into fruit shakes, or just about anything else.

Another variation on the same nut-centric theme, the Chocolate Almond promises great things, but might disappoint the serious chocoholic. Tasting much more of almond than chocolate, it has subtle cocoa undertones, but lacks the full-bodied chocolate punch I had hoped for.

For the hazelnut-lovers, you’re in luck! This oft forgotten nut gets a place of honor in the Go Hazelnuts amazake, showing just how rich and delicious they can be. Not a hint of bitterness mars this sweet but nicely balanced drink, and just the true flavor of the nut shines easily through.

Moving into more iffy territory, I wasn’t entirely sure I would like the Cool Coconut variety. Having suffered some overuse of coconut recently, the flavor has quickly grown old to my palate, but happily, it took no great effort to drink the whole bottle. Just like fresh coconut meat, pureed to creamy perfection, it still somehow manages a light and vibrant flavor. I have a feeling that even fair-weather coconut fans might like this one!

Changing up the nutritional profile a bit, the Vanilla Gorilla is the only variety to have added soy protein and calcium, making it a great option for those concerned about such things. Besides that, it’s a tasty banana and vanilla treat that I think any kid would enjoy. Sweet and soothing, it’s easy to drink and could play very nicely with plenty of other fresh fruit additions. I’m thinking that next time I open a bottle, some strawberries and an extra banana could be just the ticket to smoothie heaven.

For all you green smoothie fans out there, Grainaissance has options for you, too! The flavor that I end up buying the most, largely thanks to it being frequently stocked but also its fantastic taste, is Gimme Green, a faintly banana-flavored shake enhanced with spirulina, wheat grass, oat grass, barley grass, kamut grass, and alfalfa grass to achieve that bright green hue. Though that might all sound a little scary, fear not; All you can taste is that sweet, creamy amazake, not a hint of grassiness to taint the palate.

Switching things up a bit, Go Go Green throws a tropical twist into the mix, livening up the standard green shake with coconut and banana. I was honestly surprised by how much I enjoyed this cheerful blend. It’s so sweet, fruity, and delicious, you could practically get away with mixing in a splash of rum, plopping in a little umbrella, and calling it a day! Yet again, the green color doesn’t impart any offensive taste in the least. Both of these flavors would be great starting points for green smoothie novices, or options for a healthy traveler without a blender.

Spicing up the array, Tiger Chai isn’t quite as powerful or aggressive as I might prefer, mellow warmth is a delightful change of pace all the same. Leading with ginger, this is a very approachable version of chai that should be agreeable with all levels of spice tolerance, with subtle undertones of black tea that round out the flavor profile nicely. Truly a complex drink that stands apart from the rest, I can’t think of anything else on the market quite like it.

Coffee enthusiasts, be aware: Mocha Java, actually contains no coffee whatsoever, taking flavor from chicory, barley, and rye instead. More malty than coffee, and not really reading as chocolate, I have to say that this may have been the biggest disappointment of the lot. Don’t get me wrong, it was still pleasant and drinkable all the same, but mocha it was not.

Of course, for those endlessly indecisive, there is always the plain Oh So Original, which you can easily dress up or down however you so desire. This one is especially well suited for baking or cooking with, thanks to its neutral flavor. The only thing to keep in mind is that these amazake drinks are thinner than homemade amazake, so if using them in a recipe, take that into account and adjust accordingly.

Across the board, each variety is amazingly sweet, thick, and creamy; I tend to think of them as refrigerated vegan milkshakes. Personally, I like to mix them up with different fruit juices or non-dairy milks to thin them out, or freeze them into ice cubes to blend up for frosty treats!

May 31, 2010November 22, 2025

Hannah (BitterSweet)24 Comments