Spicy Thai Cider Juice Recipe (Inspired by Tom Kha Kai)

Inspired by Tom Kha Kai, this unique juice unfolds its flavors in layers with notes of citrus, herbs and even an essence of pepper.

two glasses of spicy Thai cider on a wooden serving tray surrounded by recipe ingredients

Ingredients

red apple (Fuji) 7.44 oz 211 g 1 large apple
bosc pear 7.68 oz 218 g 1 large pear
kaffir lime leaves 0.05 oz 1 g 3 leaves
lemongrass 0.24 oz 7 g 1/2 tablespoon sliced
kaffir lime (can sub regular lime) 1.32 oz 37 g 2/3 lime
daikon 1.28 oz 36 g 1/10 radish
galangal (can sub ginger) 0.13 oz 4 g 1/4 inch chunk of root
red beet 0.07 oz 2 g small chunk of beet
Thai chili 0.01 oz 0.3 g one small slice
kaffir lime foam 3 tablespoons optional

Directions

To Make the Juice

  1. Wash produce thoroughly, scrubbing the beets to remove the dirt. Remove the top ends of the beets.

  2. Weigh out the ingredients.

  3. Quarter the lime (leaving skin on) and place directly into the press. If you don't have a juice press, peel the lime and juice with the rest of the ingredients.

  4. Rough cut lemongrass, kaffir lime leaves, and galangal then grind together with the rest of the ingredients and press.

  5. Top with kaffir lime foam (optional).

To Make the Optional Kaffir Lime Foam

  1. Kaffir lime leaf oil: Blend a handful (or more) kaffir lime leaves with a neutral oil like grapeseed until it resembles pesto, get a small saucepan hot. Place mixture into pot and mix for 30 seconds, let boil aggressively and separate for about another minute or two then remove from heat. Pour mixture into the strainer with cheesecloth or coffee filter carefully over a heat resistant container. Allow to cool to room temp before using.

  2. Coconut almond milk: Make the classic almond milk recipe, but substitute coconut water for the regular water.

  3. To serve: In a whipped cream dispenser, add 6 oz of coconut almond milk to 1 oz of kaffir lime oil and charge with a cream N20 charger. Shake and dispense into a container and spoon on top of the Thai cider, Optional garnish with a sprinkle of togarashi or wheel of lime.

Pro tips

  • Make sure you peel the lime if you’re using a conventional juicer — the peel has a bitter flavor!

  • Remove the beet top and clean the bottom thoroughly.