These “milks” are great to have on hand, and not just for those who are lactose-intolerant! Non-dairy milks come in a wide array of types–from oat milk to almond, hazelnut to rice–and last much longer than standard milk does. Their flavors can complement cereal and baked goods better than traditional dairy milk, plus you don’t have to worry about indirectly drinking the antibiotics and hormones that are given to non-organic dairy cows. My favorite is hazelnut milk, but I also love almond. I use those two for baking cakes and muffins and plain rice milk for savory recipes. The smooth, not-too-strong flavor of almond milk is also great for making fruit smoothies. The next time you see a tetrapak of nut or grain “milk” in your grocery store, give it a try! Trust me, hazelnut milk makes the best cup of hot chocolate you’ll ever have.
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Tags: almond, baking, hazelnut, non-dairy milk, substitutions
