I enjoy checking out plant-based cafes while I’m traveling, on a road trip or even just surfing online. Recently I found a cold-pressed juice bar offering different plant-based mylks and I took it as a challenge to make my own variety to have on hand while my daughter was home for a month. She likes to have mylk available for her daily green smoothies, but rather than sticking with plain nut/seed mylks, we came up with a variety of flavors which turned out to be deliciously delightful. We tried these flavor combinations: Almond, Vanilla Almond-Cashew-Hemp, Matcha latte, Coffee Latte, Mocha, and Cacao Mylk. All Yummy! My next batch will incorporate some herbs and roots, like ginger, turmeric, cardamom, pepper, lavender and more. It really can be an endless flavor adventure. So why not give it a try. Combining nuts, seeds and even soaked grains, will also yield different tasting mylks with different nutrient profiles. Remember, variety is good, it allows your taste buds to develop and mature, but it also provides the body with a variety of nutrients, all important for building new and healthy cells.
It is an easy process: make a large batch divide and enhance with desired flavors. I’ll walk you through what we did…
- Soak 2 cups of almonds in pure water overnight.
- In the morning, drain rinse and add 1/2 the nuts to blender along with 4 cups of water and two pitted dates. Blend on high for one minute.
- Use a sieve or nut milk bag and pour mylk into a large jar, straining out the pulp. Repeat with remaining nuts.
- Once your plain mylk is made, decide how much you want to keep plain to use for the next couple days. It can be used in sauces, soups and smoothies.
- We wanted to make three cups of the mylk into 1 cup of creamer and 4 cups of coffee latte. So we put 3 cups of plain mylk back into blender, added 1/2 cup of cashews, 2 tablespoons of hemp seed and 1 teaspoon of vanilla and blended for a minute until smooth cream resulted. Then, poured off one cup into a jar to use as a creamer when desired. Poured the rest of the vanilla mylk into a large jar and then added 2 cups of strong coffee into that same jar to make coffee latte.
- With the remaining plain almond mylk, we divided that into three containers and added Matcha tea and blended that for a Matcha Latte. Then to another we added the same amount of coffee and a tablespoon of raw cacao powder and blended it to make a Mocha Latte, and to the final jar added 1-2 tablespoons of cacao powder and one more date and blended that to make a chocolate mylk. All the mylks can be enjoyed cold or warmed gently.
- Be creative and add some spices and herbs but most of all, don’t feel deprived because you can create so much delicious goodness with nut and seed mylks.
- I really like green mylk! Blend the plain mylk with greens powder or fresh mixture of greens, and ginger or turmeric. this is a great alternative when you want something warm and comforting as the chill makes its presence known morning and night.