Almond Cream

Pour the unfiltered apple juice into a saucepan and bring to a simmer over medium heat. Sprinkle the agar flakes into the juice while stirring constantly to prevent clumping.

Continue stirring and simmer for 3-5 minutes until the agar flakes are completely dissolved, ensuring no granules remain.

Mix the kudzu with 2 tablespoons of cold water in a small bowl until smooth, creating a slurry. Stir this mixture into the simmering apple juice.

Add the almond amazake or vanilla soy milk to the saucepan, stirring well to combine with the apple juice and thickening agents.

Whisk in the maple syrup, vanilla extract, and almond extract until fully incorporated.

Stir in the almond butter, sea salt, and ground cardamom until smooth and evenly distributed throughout the cream.

Simmer gently for 1-2 minutes more, stirring occasionally, until the mixture thickens slightly and all flavors are integrated.

Remove from heat and divide the almond cream into serving bowls or glasses. Serve warm or let cool to room temperature before refrigerating.