Clockwise from top left: Matcha KANchu Latte, Umeshu KANchu and Yuzu KANchu
Looking for new ways to serve desserts? Try these deliciously boozy, Japanese desserts-inspired kanten-jelly cocktails. Made with Shochu and Kanten, a gelling agent derived from seaweed, these desserts are vegetarian and vegan-friendly.
Matcha KANchu Latte
INGREDIENTS (Yield 16 servings, 5oz per serving)
1 bottle 750ml Takara Jun [Item Number: 90]
7 cups Soymilk
64 g Kanten Powder [Item Number: 60997]
80 g Matcha Powder [Item Number: 50664]
2 cups Sugar [Item Number: 30303]
Whipped Cream (or soy whipped cream, coconut whipped cream for vegan)
DIRECTIONS
1. In a saucepan, heat soymilk. Mix matcha, kanten and sugar in a separate bowl.
2. Once the soymilk begins to simmer, pour in the powdered ingredients, and stir until the powder dissolves completely. Let cool for 10-15 mins.
3. Add Takara Jun Shochu to the mixture and stir well. Pour mixture into container and refrigerate until firm.
4. Cut into 16 squares (or any shape). Serve with a sprinkle of matcha powder and a dollop of whipped cream.
Umeshu KANchu
INGREDIENTS (Yield 5 servings, 5oz per serving
1 bottle Takara Plum Wine [Item Number: 41] 20g Kanten powder [Item Number: 60997]
DIRECTIONS
1. In a saucepan, heat Takara Plum Wine. Once the plum wine begins to simmer (DO NOT BOIL), pour in Kanten, and stir until the powder dissolves completely.
2. Pour mixture into sheet pan and refrigerate until firm.
3. To serve, use a melon baller to scoop out round balls of jelly into serving glass.
Yuzu KANchu
INGREDIENTS (Yield 16 servings, 5oz per serving)
1 bottle 750ml Takara Shochu [Item Number: 6150]
7 cups Water
2 cups Yuzu Kajyu [Item Number: 30520]
64 g Kanten powder [Item Number: 60997]
2 cups Sugar [Item Number: 30303]
12.5 g (0.45oz) Kizami Yuzu [Item Number: 34205-1]
Mint
DIRECTIONS
1. In a saucepan, heat water. Mix kanten and sugar in a separate bowl.
2. Pour the kanten and sugar mixture into the simmering water, and stir until the mixture dissolves completely. Let cool for 10-15 mins.
3. Add Yuzu Kajyu and Takara Shochu into the saucepan and combine together. Pour mixture into a sheet pan and refrigerate until firm.
4. Cut into thin strips (noodles). To serve, garnish with mint and kizami yuzu.
