Hong Kong is a food paradise - a mix of world class high end restaurants, modern fare, and local eats. Cha Chaan Tengs (tea-houses) are where Hong Kongers can satiate their appetites at virtually any hour of the day. Known for their incredibly affordable and eclectic menus, cha chain tengs serve food that came about after the Second World War, when Hong Kong culture was influenced by British culture. The menus are endless and barely have parameters, including everything from wonton mein to curry, Hong Kong style French toast, and steak. Besides Hong Kong-style milk tea, one popular drink is the Red Bean Ice.
I am a huge fan of red bean desserts, in all forms. The Red Bean Ice is so refreshing; especially in the humid HK summers. Crushed ice, tender red beans in a sugar syrup, and coconut milk are the most delicious cool-down treat on a hot day. Adding a scoop of ice cream makes it a popular dessert. Stirring it all together makes a sort of slush that is enjoyed with a long spoon and straw.
Another wonderful thing about the Red Bean Ice is that it's dairy free! It's nice to be able to enjoy a sweet treat without sacrificing any flavor. In this version of Red Bean Ice, you'll be combining red beans cooked in coconut sugar, layered with creamy, rich coconut milk, and ice cold almond milk. Top it off with ice and a scoop of your favorite dairy free ice cream! I'm using Happy Cow Dairy Free Ice Cream, made from coconuts. I've tried this with recipe with both their Vanilla and Red Bean ice cream, and it's amazing either way. It adds the perfect creaminess to the drink. Watch the recipe video below to learn how to make your own Red Bean Ice at home!