Vanilla almond milk on cereal is absolutely delicious. I buy it and horde it and sneak it like milkshakes.
that said, it’s really good in sweet baking, though I do use unflavored so as not to throw off the proportions.
I usually use vegetarian milks because of the spoilage factor myself (and I think UHT has an off taste), but when I find myself wanting a small amount of real milk for cooking, I just buy a “Milk Chug” type single serve 16 oz. product, usually found in drink coolers rather than dairy coolers. Another alternative are those multi-packs of 8 oz. UHT milk boxes meant for use in lunch boxes; if you don’t mind UHT, you can buy an 8 pack (usually found in kid’s drinks by shelf-stable juice) and just peel off a single box whenever the need arises, leaving the rest in a warm pantry with no fear of spoilage.
What? No love for canned milk? I usually keep a couple of small cans of condensed (not sweetened condensed) milk in the pantry, because I never seem to have milk on hand when I want pancakes or whatever.
If it doesn’t come from a mammary gland, to me it’s not milk.
That being said, at the cafe where I work there’s a muffin I make with rice milk. We brew that up ourselves, and the soymilk too. The latter is used as a choice in coffee drinks.
If you like smoothies, try it in one. WOW!
I always keep some powdered milk on hand, primarily for bread dough. (Sometimes wet, sometimes dry and it does make a difference.)
But before I forget what i wanted to say, it’s a good product to keep around, a true pantry staple.
Mmm! I usually use fruit juice in mine; I’ll have to give it a try.
I like to use coconut milk in smoothies, cereal, oatmeal etc. Coconut milk and almond milk also is fantastic for French Toast.