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almond milk aficionados

I've been doing low carb for 2 years now. My latest blood tests show much improved blood sugar, and I've kept 15 pounds off. (I lost about 20, but I couldn't keep them all off.) I, just today, for the first time, bought a carton of almond milk--Almond Breeze original. If any of you love this product for yourselves, I'd like to hear what you use it for. Anyone do smoothies with it? I've tried it in coffee, and I think I'll pass on that use. Although I might try another poster's idea: hot milk and instant coffee, with almond milk instead of regular skim which is fairly carby. Anyone cook with it? I've been eating oatmeal for breakfast, and I'm thinking poured over hot oats. Or "cream" soups? I'll take any tips. Thanks in advance.

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  1. hi sueatmo, yes my entire family uses Almond milk; dh most for dietary reasons as well. We love almond milk in hot cereal, pancake batter, egg bakes, smoothies, salad dressing, as a dip thinner, milkshakes, homemade frozen ice milk, rice pudding recipes, and we're still experimenting. I haven't tried it in soup but it's worth considering....like a squash soup comes to mind.

    1 Reply
    1. re: HillJ

      Just like milk, it sounds like. I tasted it; it is pretty good. I've practically given milk up, so I will have to rediscover ways to use almond milk.

    2. If you like this consider a vitamix check out making almond milk

      4 Replies
      1. re: malabargold

        Interesting, but there is no way I would spend the money on a Vitamix. Too expensive, and I don't think I would use it enough to justify it.

        I am happy for others to have one. If I were still working and getting raises, I might spring for one, but those days are over.

        1. re: sueatmo

          you don't need a Vitamix - i make my own almond milk (and cashew milk) in a regular blender. it's so delicious that it makes it difficult to enjoy the store-bought stuff once you've had it!

          1. re: goodhealthgourmet

            My blender is just about on its last gasp. But I'm curious to know your method. Share pretty please.

      2. I don't drink milk substitutes anymore, ( I used to be veg, then vegan) but I do still make almond milk for my daughter that likes it. I'm not a fan of the store bought stuff as it tends to too sweet for my tastes.

        1. I found out that making my oatmeal using almond milk rather than water is fantastic! In coffee, it does tend to disappear but I use it anyway, so many less calories than the goat milk I used to use. Better than nothing, I have high cholesterol so gotta try to be a little healthy. I buy Silk brand or Almond Breeze, whichever is on sale, they both taste the same to me. Wish every store had the unsweetened version though, I don't like sugar in my coffee all that much.

          I'll replace some of the heavier dairy like half and half with it too in soups, although haven't done so 100%. Husband hasn't detected the difference yet.

          1 Reply
          1. re: coll

            It turns out that I love Scottish oatmeal (Bob's Red MIll) and almond milk. But I haven't used it for much else yet. Since I haven't been using regular milk, I don't think about using almond milk. I tried the chocolate flavor and basically hated it though.

            Had anyone ever soured it and used as buttermilk sub?

          2. I'm a Blue Diamond convert. IMHO it's the best milk substitute around. I use the unsweetened original in anything that requires milk. I even make sausage gravy with it and it turns out great!! I use it for all my baking and have never had anything but stellar results.

            7 Replies
            1. re: sheilal

              May we please have your sausage gravy recipe? TIA!

              1. re: Joebob

                I cook by feel so don't have specific quantities, but here goes:
                Brown your sausage, remove but leave the drippings in the skillet. Reduce heat to medium-low. I usually use a lower fat sausage (chicken or turkey/pork combo) so sometimes there's not enough fat left in the skillet. If this is your predicament, supplement with bacon greast (which I always have in the refrigerator) or butter. Add roughly equal amounts of all-purpose flour to make a roux. Whisk the hot fat and flour together. The consistency should be about the consistency of playdough - not liquidy. Add your salt & pepper to taste at this point. Reduce heat to low. Gradually add the almond milk (or evaporated or regular or skim - depending on your preference). (I usually only add about a half a cup to start with and about a fourth of a cup on going until it's the consistency I want.) Whisk the liquid into the paste. Keep adding milk gradually until the gravy is the consistency you desire. Some people like thin gravy and some like thick. It's totally up to you. Remove from heat and add your crumbled sausage. Give it a stir, test for more seasonings. Put over a biscuit or a slice of toast and enjoy.

              2. re: sheilal

                Well I guess I'll give almond milk another try. Switched back to 1% organic cow's milk after using some brand other than Blue Diamond on my oatmeal. Could not stand it. (Didn't like hemp, soy, etc. milks, either.) If I can find BD, I'll give it a go.

                1. re: pikawicca

                  A poster on this thread indicated that she thought Blue Diamond tasted the same as Silk Almond Milk. I like the BD very well, but not for creaming coffee.

                  1. re: pikawicca

                    I had to look in the fridge to see what I use, since I've been using it so long I'd forgotten. It's Blue Diamond. I couldn't tolerate dairy for almost a year, so started out with soy and I couldn't stand that. Silk was the first almond milk I used and found it just ok. Bought Blue Diamond by mistake and have used it ever since. I like the "original", unsweetened. I wouldn't have believed I'd drink it as a beverage, but it's that good. I never went back to cow's milk. Hope you can find it!

                2. I buy Blue Diamond unsweetened for my daughter, who uses it for everything you'd use milk for and loves it. It's especially delicious over Grape Nuts cereal and in oatmeal. It's also great in cakes, but probably not if you're doing low carb. I don't see why it wouldn't work in a "cream of" soup. It was used a lot in the middle ages for fast days, when people weren't allowed to have dairy, so I have recipes that call for using it in rice and to thicken stews and soups.

                  1. I adore almond milk. It's good in cereal, in oatmeal, in hot chocolate, in rice pudding, smoothies, baked goods, soups, etc. I like it just about everywhere I'd use milk, although I think it's a bit too low fat to be effective in coffee. It just ends up disappearing there... Almond milk is a pretty good substitute for skim milk, but not necessarily a very good dupe for whole milk.

                    I sometimes make a drink of almond milk with a touch of sugar, rose water or almond extract or orange blossom water, saffron (could substitute a tiny bit of turmeric, because it makes it a lovely yellow color), and cardamom, which is based on an Indian drink called Badam (I'd heard a description of it years ago, and tried to match the description. I only found out recently that Badam is the name of the drink I'd heard described. I use less sugar than what Badam uses, because I was going more for a drink, and Badam is more of a dessert. Omitting the sugar entirely should give you something reasonably tasty, but not quite as good).

                    A good smoothie can be made by blending almond milk with frozen fruit, plus bananas or some yogurt or a bit of nut butter or silken tofu or something else kind of thick that might add a bit of body. If you're more adventurous, avocado can be used (avocado smoothies can be found in southeast Asian cuisine. I think they're delicious. Not everyone agrees with me).

                    Almond milk is the healthiest milk substitute I know of, which is handy, but the Original flavor always has a bit of added sugar (to emulate the natural sugar in milk), so if you are very health conscious, you may wish to try to unsweetened versions. Both of them are very, very low calorie compared to anything else though. I use the Original flavor (I'll use the unsweetened if the original is unavailable) but you may find the unsweetened more useful, depending on careful you are about carbs.

                    Edit: Oh, and the only differences I've seen between brands is price. I generally go for the Trader Joes brand if I'm there, because it's cheapest. Some generic brands may taste different. I haven't tried many aside from the whole foods brand, trader joes brand, blue diamond, and silk, which were all fine.

                    1. I am a fan of Blue Diamond unsweetened vanilla. I don't use it to bake, but like it in oatmeal, smoothies, cereal or just alone. I watch for it to go on sale and can get it cheaper than cow milk.

                      1. Tonight I added a little to my homemade vinaigrette. I used to add a little half and half, but I stopped using that in my coffee several weeks ago. (Meaning I don't have any.) The almond milk made a nice pretty light yellow dressing. Tasted fine.

                        1. I recently began substituting Blue Diamond Almond Milk for regular milk and so far I haven't found any difference. I used it to make potato cheese soup and there was no difference in the consistency. However, I goofed at the market and had bought Vanilla instead of regular and the soup turned out much sweeter than I liked. I corrected it by adding more pepper. Will be trying it again with REGULAR almond milk!

                          1. love unsweetened vanilla in my coffee, green tea, or chai tea. I'll heat it up in microwave or milk steamer. also great for baking

                            1. Chocolate Mocha Frappuccino

                              Here's a delicious, rich, chocolate mocha Frappuccino you can make at home in about a minute.

                              I think this tastes better than the one from Starbucks, and it doesn't cost $ 4.00 for 12 oz.

                              1 cup Vanilla Almond Milk
                              1/2 cup Coffee Mate French Vanilla Creamer - sugar free (liquid creamer)
                              1/3 cup powdered non-dairy coffee creamer
                              2 Tbsp unsweetened cocoa powder
                              2 Tbsp instant coffee crystals
                              1 (3.25 oz) Jello Vanilla Pudding Snack Pack (prepared pudding cup) - sugar free
                              2 cups ice cubes

                              Add ingredients to blender in order given.
                              Blend on HIGH for 45-seconds or until smooth.

                              Makes about 4 cups. 48 oz.