- 10g sweet almonds
- 10g bitter almonds
- 10g hairs of ginseng roots (yong sam soe)
- 10g dried chrysanthemum flowers (kok fah)
- 6 sweet dates (mut choe)
- 1.7 litres water
- 150g rock sugar
- Bring water to a boil. Add both types of almonds, ginseng roots, rock sugar and sweet dates. Simmer for 1 hour.
- Add chrysanthemum flowers and steep the drink for an extra 10 minutes until the flowers have infused.
- Serve the refreshing drink while it is hot.