Sea Moss Drink

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

To me, what’s most interesting about Sea Moss or Irish Moss drink is that it seems to be one of the few remaining connections to the Irish indentured laborers who were prevalent on Trinidad, Jamaica, Montserrat, and other English colonies in the Caribbean. On a trip to Ireland, I tasted Carrageen Pudding, made from milk and sugar and thickened with dried Irish sea moss. From the first spoonful, I noticed the resemblance to Sea Moss Drink which is a version of the same pudding using evaporated instead of fresh milk and with a shake-like consistency. Both the pudding and the drink are something of an acquired taste and are thought to be a constitution fortifier in both lands.


  • 2 ounces dried sea moss (available in Caribbean markets and online)
  • 1 tablespoon freshly squeezed lime juice
  • 4 cups evaporated milk
  • ½ cup sugar
  • 2 teaspoons Angostura bitters


  1. Place the sea moss in a bowl with the lime juice and ½ cup of water. Allow to soak overnight.
  2. Drain the sea moss and put it in a saucepan with 2 cups of water and bring to a boil. Lower the heat and simmer until the sea moss looks like a wad of jelly. Remove the pan from the heat and cool.
  3. Place the sea moss mixture in a blender with the evaporated milk and sugar. Puree until smooth. Add the bitters and serve over crushed ice.