I like a bit of 1/2 & 1/2 in my coffee and I like an occasional bowl of cereal. But milk doesn’t agree with me, and more and more I just can’t tolerate it. I’ve tried a few non-dairy products (mostly of the almond variety), but don’t care for them.
Does anybody have a recommendation for something they’ve had good experience with?
So I’m assuming donkey milk is out of the question?
When I saw the header, I was going to suggest non-instant powdered milk, but you said the issue is specifically milk.
I happen to like almond milk but have steered clear of it now that I know how it is impacting the climate in some areas. Soy milk has a bad reputation but the Silk brand is pretty good.
Vodka. Most of my friends prefer beer. They don’t taste much like milk but they taste a hell of a lot better than the common milk substitutes.
Did you try rice milk?
Would lactose free milk work?
Haven’t tried anything but almond milk. It’s not horrible, but I’m hoping there’s something that has more of a taste and feel of my beloved half and half.
I use Vanilla Soy Milk. I like it better than real milk.
Also, Flax milk is quite good.
The only nondairy milk I remotely like with coffee is soy - and it has to be the kind in the refrigerated section with higher fat content, not the shelf stable stuff. One other that’s OK is the coconut version by So Delicious - I believe both the soy and coconut versions come in creamer style, in my stores it’s usually either right next to the dairy half and half, or with the flavored creamers.
How do you know what Ass tastes like?
Who hasn’t been to Arby’s?
I use Silk Very Vanilla soy milk. It’s delicious.
My current favourite is called Nutchello and it’s by Silk products. It’s a blend of caramel, almonds and cashews and is seriously delicious! Haven’t been able to find it lately, though.
So right now I’m getting Trader Joe’s Coconut Milk, the unsweetened variety, and it’s very good. It last’s well in the refrigerator after opening: about two weeks longer than the recommended time. I’m the only one drinking it, so this is an important aspect.
I got almond milk once but it had way too much sugar added. I think I’ve seen sugar-free almond milk, but I’ve not tried it yet. Still, I would not describe it as “ass” just way too sweet.
Has anyone here tried hemp milk? I have, and it wasn’t something I’d try again. It didn’t taste that bad, but it LOOKED weird. It was a strange gray-blue color.
I personally like flax milk, but I’ve been told that to some it has a distinctive taste. But it’s my favorite substitute by far–Good Karma vanilla flavor, preferably.
How about cashew milk? What does cashew milk taste like, similar to almond? (I wish they sold smaller containers, I don’t need a gallon just for me.)
Goats milk is divine, IMO. It was so good I tried to make ice cream out of it, but you really need cream to make decent ice cream in the Cuisinart maker. One type had a very faint ‘goaty’ taste, another type was like cow’s milk you might find in heaven, everything you hope milk would be. Depends on the goat and the farm, I guess, but it’s worth a try.
Melt butter into it it increase the fat content. Figure out how much butter you think you’ll need, then double it. Alternatively, you can use that “math” thing – aim for about 36-40% fat (by weight or volume, it works out about the same), which is roughly heavy cream. Remember if you use American Style butter that it’s often got some water content and isn’t pure fat. (European style stuff generally is).
I’ve actually never tried this with goat’s milk, but you can turn even skim milk into good churnable base by melting in enough butter (this is, of course, a silly thing to do except when you realize you forgot to buy cream and need to make ice cream RIGHT NOW).
If you can’t get it to stay mixed, add a few egg yolks (which makes better ice cream, anyway, but then make sure you heat the mixture to 170 F, then cool before cooking) or run it through the blender for a minute or so to “homogenize” it long enough to churn.
The only goat’s milk experience I’ve had is with goat’s cheese, and it was very goaty indeed. I’m surprised to hear a good review of the milk.
I’m going to suggest coconut oil, but! put the coffee and coconut oil in a blender so it gets all emulsified and frothy and looks like a cappuccino. See the “bulletproof coffee” thread from last week, only sans butter.