Tag: plant milk

Golden Pumpkin Spice Honey

Chef KimLeave a Comment on Golden Pumpkin Spice Honey

This recipe is so nice to have on hand for making quick warm spiced drinks to enjoy in place of your morning cup of coffee or as a relaxing evening cup of comfort.

  • 1 tablespoon turmeric
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoon ginger
  • 1/2 teaspoon utmeg
  • 1/8 teaspoon clove powder
  • 1/4 cup honey

Mix everything together in a small container and jar.

When ready to use, spoon 1 teaspoon into warm plant milk or hot water, stir and allow the spices to disperse andsteep for 5 minutes Enjoy!

this honey mixture can also be stirred into coffee, hot cocoa or drizzled over plant yogurt or baked apple dessert, or blended into a smoothie.

Got Mylk?

Chef KimLeave a Comment on Got Mylk?

Plant milk is an alternative to dairy/cow milk, but the boxed brands are usually highly processed, come with unwanted ingredients and lack the true nutrition found in whole nuts, seeds or grains. Making your own can be quick and easy or it can take a period of time for soaking depending on the base you choose.  My favorite is quick and easy Cashew-Hemp Mylk. I just like the flavor blend that this has. But I have thrown in a couple Brazil nuts with hemp seeds and that is nice and creamy too. Home made oat and coconut mylk isn’t quite as creamy as a full nut/seed mylk mentioned above, but it definitely works in recipes and smoothies and is more budget friendly. Almond mylk takes longer because the almonds need to soak for about 8 hours before blending, whereas cashews, Brazil nuts and hemp seeds do not need to be presoaked for making mylk. To any of the recipes below, you can add a date or two for sweetness and a little vanilla if you want to flavor it.  I use a nut-milk bag that supports charities in Bali and created by a wonderful woman and chef I learned from.

Try the recipes below and let me know which you like best.

Cashew-Hemp Mylk

  • 1 cup raw cashews
  • 1/4 cup hemp seeds
  • 3 cups filtered water
  • Combine all in a blender and blend on high for about a minute, until smooth and creamy. Pour into a jar and keep refrigerated.  No need to strain or filter pulp. Should last about 5 days.

Almond Mylk

  • 1 cup almonds, cover with water and let soak for 8 hours
  • 3 cups filtered water
  • Drain almonds, rinse and add to a blender with 3 cups of water. Blend until smooth, about 1 minute. pour mylk through a mesh strainer or nut-milk bag to filter out the pulp. This is optional, but the almond pulp is very thick and will not give you a smooth mylk, but it’s your preference. Stored in the refrigerator, the mylk should keep for 5 days.

Oat Mylk

  • 1 cup rolled oats
  • 3 cups filtered water
  • Add oats and water to a blender and let soak for 15-30 minutes. Blend on high for about 30 seconds. Pour mylk through a mesh strainer or nut-milk bag. Store in a jar and refrigerate.

Coconut Mylk

  • 1 cup desiccated unsweetened coconut / dried coconut flakes
  • 2 cups filtered water
  • Blend coconut flakes and water in a blender until the coconut flakes are completely broken down. Strain milk through a nut-milk bag. Store the milk in a jar. Coconut pulp can be added to baked goods, smoothies or dried out and used as flour.Once you have your mylk, check out my other post on artisan mylks, turmeric golden milk, hot chocolate.