A couple of weeks ago I decided that it was finally time to try almond milk. I typically buy milk from Homestead Creamery and I occasionally pick up soy milk instead of cows milk. Lately I have tried to make more conscious decisions when it comes to animal products, and I have found myself substituting soy milk a lot when I am unsure of the source of the cows milk that is available. However, soy milk is not the only non-dairy option. There is also rice milk, coconut milk, almond milk and probably some more milks that I am not even aware of. I’ve heard good reviews of Almond Breeze almond milk, so I used a coupon to pick some up at the store one weekend.
Almond milk is made from ground almonds and water. Some brands add sweeteners and flavors so it is always best to check the ingredient list to make sure you know what you’re getting. People have been drinking almond milk for centuries. It was a staple of Medieval kitchens because animal milk spoiled too quickly. Historically it has been used as a substitute for animal milk during times of fasting in many cultures and religions. It is lower in cholesterol and saturated fats than cows milk, and it has no gluten or lactose. Almonds are high in magnesium, potassium, vitamin E and calcium, and so is almond milk. The downsides I found in research were that almond milk is a little high in sodium and it has much less protein than soy milk or cows milk.
I did a little experiment and tried the almond milk in several different things throughout the week to see how versatile it was. I first tried it plain, and found it to be a little watery, with a pleasant nutty taste. Here is a rundown of all the other ways I tried almond milk.
In Coffee: I usually take my coffee with milk or cream and no sugar. I subbed in some almond milk and wasn’t a fan. The almond milk did not add to the black coffee that slightly creamy texture that I get from soy milk or cows milk. It was very watery, and while the flavor was nice, I felt that I might as well have had black coffee because the almond milk failed to cut the acidity. Take it or leave it? Some people love it in coffee, but for me: leave it.
In Tea: Tea was a completely different story for me. I made a vanilla spice tea latte with almond milk instead of regular reduced fat milk and it was divine! I loved the almond flavor in my tea latte. It worked really well with the vanilla, honey and spices. I will definitely try this one again.
In a Smoothie: I added almond milk to this chocolate cherry smoothie and it was so amazing. Although I think any milk would have been awesome in this concoction (recipe coming soon). I like the nutty flavor in the smoothie, but I am on the fence about doing this again in the future. I usually add milk to my smoothies for calcium and protein and the almond milk falls a little short. Calcium? Check. Protein? Lacking. I found a way to make it work by adding protein powder to the smoothie, so this may become a regular addition to my blender.
In Cereal: I poured some almond milk over my Kashi Golden Goodness cereal, and it was a hit. I don’t know how this would work with super sugary cereals, but I don’t eat froot loops so I’m not too worried about it. All I know is that I would like to give almond milk an award its performance in a supporting role alongside whole grain and granola cereals. The flavor is a great addition to your bowl. I will definitely be doing this again, in cold and hot cereals.
Overall, I would recommend that you try almond milk if you get the opportunity. For me, it works in some things and not in others. Maybe you will reach the same conclusion or maybe you will love it or hate it in everything. Different strokes for different folks, people. I say it’s worth a try.