Everything You Need to Know About Milk Alternatives

 
A couple of weeks ago I gathered practically every faux-milk I could possibly get my hands on and did a massive taste test of purchased versus homemade (coming soon, I swear)...and if you're a nerd like me, that's the ultimate showdown battle. While I wasn't surprised that homemade milk was the Rocky Balboa of the scenario, I was kind of impressed by how incredibly simple it is to make. Milk has never been a favourite of mine. Growing up I remember the curiosity I felt when watching my brother and sister drink it by the glass. Whywouldyoudothat?! Even to this day my little sister will get the hankering for a cup, and as she drinks it, I'll look on in horror. But lo and behold!!!

This little experiment had me making a heck of a lot of milks - ones that needed cooking, soaking, or used fresh seeds and nuts. And surprise surprise, they weren't as time consuming or annoying to make as I thought. While like many of you I had my stints at making homemade milks, I would usually give up on it after a couple of weeks and think I'll just buy this. Although in the past I've often purchased almond milks, I have kind of been put off lately and have been skipping them altogether. But through this I learned that if you steer clear of nut milks, they basically cost pennies to make!  And while they often mean planning ahead to soak your ingredients the night before, they only take about 2 minutes to make...much less time than trekking to the store. And best of all, they taste amazing!

To help you get started on your nut milk extravaganza, I've outlined a few key elements - ratios, ingredient options, and flavours. Most importantly, just have fun and play around! 

Storing

Being deliciously homemade, without the addition of stabilizers and preservatives, means that this stuff wont last as long as the store bought versions. But in all honestly, they taste so darn good, I doubt you'll have any issue with them lasting that long. I like to keep my milk in a sealed jar (think mason or my beloved weck) to prevent any weird fridge smell from permeating. I usually give them all about four days in the fridge to be safe, but five should be just fine. And if you make too much, or are just one of those super organized folks who plan ahead (I know you're out there!), you can freeze extra in ice cube trays for hot chocolates, or to pop into your favourite dish. 

Sweetening

If you chose to take this route, there are two main ways to sweeten your milk. Firstly, is the dried fruit method. For this one, I often stick with dates, but raisins would also do the trick. They are best to add along with the nuts or seeds, and pureed together. Dates add a subtle sweetness and caramel flavour which I really enjoy. Start with only one or two and taste as you go, and remember to pit them first, or poor Vitamix... 

Second is the liquid sweetener version. This one can me made with loads of different options: honey, maple syrup, date syrup, yacon, brown rice syrup, really whatever! The nicest part here is that you add these after the milk has been strained. This allows for more control over the flavour than the dried fruit version, and doesn't contaminate the pulp. Start with a teaspoon and add more to taste. And don't forget, adding a pinch of sea salt will help bring out the flavours. 

Add In

Here's where you can get as creative as you like! Add vanilla (powder, extract, or beans), raw cacao, cocoa, berries (hello strawberry milk!!!), spirulina, chlorella, reishi, or anything you can dream of. 

To Compost, or not to compost....

Well, that's not even a question here. When it comes to making your own milk, you may cringe at the price of almonds, but looking at the bigger picture, you'll see that it's not actually that expensive because it's a zero waste procedure! That's right, no leftovers here. The pulp left behind from oat, rice, and quinoa milk can be stirred into pancakes or cooked and eaten as a porridge. Nut pulps like the almond pulp can be stored in the freezer if you're not using it right away, added to your next baking endeavour, or dried in the oven at a low temp and used as flour. Finally, coconut can be toasted and makes the perfect topping for curry or oatmeal.


P.S. I haven't found much use for soy bean leftovers yet, but if you do, please share!
Correction - I've now learned this is called okara, and can be added to vegan burgers!

No matter what your budget or dietary need, there is a milk alternative for you out there. Here are the five main groups to choose from. And don't forget you can mix (coconut almond milk, anyone?)

Nuts

Choose from Almonds, Hazelnuts, Cashews*, Pecans*, Walnuts, Macadamia, or Brazil.

1. 1 Cup nuts to 3-3 ½ Cups water 
2. Let the nuts soak overnight. 
3. The next day, rinse them well and place in blender along with the fresh water.
4. Puree until smooth, then strain through cheese cloth, nut milk bag, or yes, even hosiery (clean ones, though).

*Nuts like the pecans and cashews are too fine to sieve out, and are better left in the milk.  

Seeds

Choose from Sesame, Hemp hearts*, Pumpkin Seeds, or Sunflower Seeds.

1. 1 Cup nuts to 2 Cups water 
2. Soak all the seeds overnight except for hemp (no soaking needed). 
3. The next day, rinse them well and place in blender along with the fresh water.
4. Puree until smooth, then strain through cheese cloth, nut milk bag, and that hosiery.

*Seeds like the hemp are too fine to sieve out, and are better left in the milk.  

Beans

Soy Beans!

1. 1 Cup dried soy beans, soaked overnight

2. The next day drain and rub the beans together to remove the casing (the beans will split into halves). Discard the casings.

3. Puree along with 4 cups water until smooth. Pass the mixture through a cheesecloth or nut milk bag.

Grains

Choose from Scotch (Steal Cut) Oats, Rice, or Quinoa.

1. ½ Cup raw rice or quinoa (you will cook it) to 2 Cups water. Or, 1 Cup raw steal cut oats to 3 Cups water.
2. Cook the rice or quinoa and once cool, combine with the water. Let the oats soak overnight, then like the others, rinse before pureeing with fresh water.
3. Puree until smooth then strain.

Other

This includes the delicious odd ball, Coconut.

1. Combine 1 Cup dried coconut along with 4 Cups water.
2. Puree until smooth, then strain.

Recipes

 

Golden Milk Latte
Serves 1

Personally, I like to call this both a 'warm hug' and a simultaneous 'kick in the ass'. It's spicy and warming, and lightly sweet. The perfect balance of invigoration and comfort.

1 ½ Cup Milk 
1 tsp. Ground Turmeric
½ tsp. Grated Ginger
⅛ tsp. Cinnamon
1 tsp. Honey, or sweetener of choice
½ tsp. to 1 tsp. coconut oil

1. Combine all the ingredients in a pot and whisk together. Bring the mixture to a simmer and serve warm.

 Dandelion Mocha

Serves 1

If you don't want such a rich drink, try skipping the cacao and sugar and just go for a traditional dandelion latte (that's not a thing yet, but hopefully one day soon).

1 ½ Cups Milk along with ¼ Cup Water

2 Tbsp. Roasted Dandelion Root

2 Tbsp. Cacao Powder

1 tsp. Maca

½ tsp. Reishi Powder (Optional)

Pinch Sea Salt

1 Tbsp. Coconut Cream (Optional)

1 Tbsp. Coconut Sugar

1. Combine the milk and water in a pot and bring to a boil. Remove from the heat and add the dandelion root. Steep 5 minutes then strain out the dandelion roots. Add the milk back to the pot along with the other ingredients and bring to a simmer. Enjoy!

xox Sophie