Spending a fortune on plant-based milks in the supermarkets? Then why not make your own with the help of #FoodTok? From oat to almond, TikTok’s got the hacks to make your plant-based milk game strong. Blend, strain, sip, repeat!  

Rice milk

Rice milk has been around for ages! And you’ll be surprised by the different ways people use this plant-based milk. The thin consistency of the drink is perfect to use in smoothies or to loosen up a sauce or salad dressing. Rice milk was also one of the first dairy-free bases to be made into ice cream – yum!  

Watch to see how you can make rice milk at home 

@nutr Homemade Rice Milk! This one was highly requested by our followers! #fyp #foryou #ricemilk #nutmilkrecipe #dairyfreerecipes #vegan #nutr ♬ original sound – Nutr

Almond milk 

This dairy alternative is so popular that you can find it in any supermarket as well as your favourite coffee shops. Almond milk’s naturally creamy texture makes it a delicious addition to smoothies, cereal, tea or coffee. Plus, it’s a great source of vitamin E! 

Here’s how you can make almond milk at home:  

@jose.elcook Almond milk. if you didn’t know now you do #almondmilk #almonds #milk #dairyfree ♬ Both of Us – Idealism

Soy milk 

Soy milk is a popular alternative for those who are lactose intolerant or just prefer dairy alternatives. Like cow’s milk, it’s rich, thick and creamy – making it a just-as-yummy preference in your morning latte. It’s packed with high-quality protein and is often fortified with calcium and vitamin D to support bone health.  

Make yours at home with just two ingredients: 

@wendythefoodscientist This is the purest soy milk you’ll ever taste. Fresh, creamy, rich — made with just soybeans and water, the way it should be. Ever since I was a kid, fresh soy milk has been one of my favorite drinks. And honestly? Nothing store-bought ever comes close. As a food scientist, I can tell you: Heating the milk properly is essential — it removes the raw beany taste and makes the proteins easier to digest. No thickeners, no stabilizers, just real soybeans doing what they do best. And don’t throw away the okara (the pulp)! It’s full of fiber and protein — perfect for cookies, banana bread, or savory fritters. My favourite! Once you taste fresh soy milk — hot or cold — you’ll never want store-bought again. Save for later and follow me for more better foods from scratch Homemade soy milk (2L) Ingredients: – 200 g dried soybeans – At least 600 ml water for soaking – 2 L fresh water for blending Method: 1⃣ Rinse the soybeans well and soak them overnight in plenty of water. They should double in size. 2⃣ Drain the soaked soybeans and blend them with 2 liters of water until smooth. 3⃣ Strain the mixture through a cheesecloth or nut milk bag to separate the milk from the pulp. 4⃣ Bring the strained soy milk to a gentle boil in a large saucepan. 5⃣ Simmer for 10 minutes, stirring often to prevent sticking or burning. 6⃣ Let cool slightly. Serve fresh, or store in the fridge for up to 3–4 days. Tip: Save the okara (the leftover pulp)! It’s packed with fiber— perfect for cookies, banana bread, or savory fritters. #soymilk #fromscratch #vegancooking ♬ More of My Time (Lofi) – Muspace Lofi

Oat milk 

Move over soy- and almond milk: Oat milk is the fresh face in the plant-milk crowd. Enjoyed by many (arguably by the same people who also love the very trendy matcha latte), this rich toasty and mildly flavoured drink has become popular in recent years. It’s not only delicious, but is high in fibre and protein, which aids digestion.  

Check out the step-by-step video below to make oat milk from scratch: 

@wearethenewfarmers Recipe at the end! THE BEST OAT MILK EVER. perf for #smoothies #GradeUpWithGrammarly #oatmilk #homemadeoatmilk #homemade #homemadefood #costeffective #savemoney #groceryshopping #groceries #cheapgroceries ♬ Summer day – TimTaj

Photography: Freepik // Pexels

The post Easy #TikTok plant-based milk recipes  appeared first on MyKitchen.

When yet another customer in front of you in the queue orders a cappuccino with almond milk instead of regular cow’s milk, can you not also but wonder how the trend for milk alternatives has become so popular? And should you also be drinking them?

By Jana du Plessis

Daily dose of vitamin D (and other nutrients)
Cow’s milk is a good source of vitamin D and calcium, both of which contribute to bone growth and development. Potassium, the nutrient bananas are known for, can be linked to a reduction in blood pressure and ultimately leads to a healthier heart. B-vitamins provide energy, and protein forms the building blocks for your muscles. Combine all of these nutrients in a glass of creamy milk and you have yourself a well-balanced, low-sugar drink to sip on. Still, there must a reason why some would pass this up…

What’s wrong with cow milk, you ask?
One of the great arguments against cow’s milk is the sugar, called lactose, it contains. Lactose have become a common source of food-intolerance due to many people lacking enough of the enzyme lactase, which breaks lactose down. As a result, the milk’s sugars are left behind in the small intestine, leading to fermentation and uncomfortable symptoms such as bloating and gas. Aside from those steering clear of cow’s milk due to a vegan or animal-free diet, a sensitivity to milk necessitates a change in dairy consumption.

Still going nuts for milk
Of course no-one can imagine their morning cuppa without a spash of liquid white gold (not to mention that after-dinner cozy hot chocolate). So, the quest for milk substitutions was launched in full force and the findings did not disappoint. Besides soy milk, which has been around for many years already, nut and seed milks are proving to be a delicious way to add some creamy deliciousness to a flavoured drink. A simple blend of water and nuts or seeds is strained to produce a milky liquid that very much resembles the real McCoy.

The nutritional difference
Nut, seed and soya milks prove to be the better choice for those suffering from lactose intolerance, but for others it’s important to note that they do not contain the same nutritional value as the cow’s variety. On the one hand, nut and seed milks generally have a much lower protein and calcium content. While on the other hand, these milk alternatives have no cholesterol or saturated fats as cow’s milk has. Always first consider your personal nutritional needs, and if subbing regular milk with nut milks will benefit your health before removing a food item with potential nutritional benefits.

The post The matter of milk appeared first on MyKitchen.

There is nothing quite like a deliciously exotic cup of home-made chai tea. Originating in India, chai is made with a blend of sweet, aromatic spices. Enjoy it steaming hot on a chilly winter’s evening or pour it over ice for a poolside drink that will transport you to shores of India.

SERVES 2 // COOKING TIME 15 mins

INGREDIENTS
2½ cm ginger, peeled and chopped
4 cardamom pods
4 cloves
1 cinnamon stick
½ tsp peppercorns
2 tea bags / 2 tsp loose-leaf tea (Darjeeling is traditional, but the choice is yours)
1 cup full-cream milk
¼ cup sugar

METHOD
1. Crush the spices with a mortar and pestle, coffee grinder or a rolling pin and plastic bag.
2. Place the spices and 2 cups of water in a pot. Bring to the boil and simmer for 10 minutes.
3. Remove from the heat and add the tea. Cover and steep for 3–5 minutes, to reach your desired strength.
4. Add the milk and sugar and reheat to just below boiling point, stirring (dissolve the sugar, but don’t scald the milk).
5. Strain the chai before serving.

The post The perfect cup of chai appeared first on MyKitchen.

Get your vitamin fix in one big, delicious gulp by prepping this smoothie for tomorrow morning. With the vitamin E and magnesium from the peanut butter, potassium from the bananas, and protein and calcium from the milk and yoghurt, this yummy smoothie is the very best way to start your day.

SERVES 4

INGREDIENTS
3 bananas, peeled
3 tbsp peanut butter
2 cups low-fat milk
2 tbsp cocoa butter
½ tsp vanilla essence
¼ cup espresso or 2 tbsp instant coffee dissolved in ¼ cup boiling water
1 tbsp raw honey
1 cup low-fat plain yoghurt
5 ice cubes

METHOD
1. Place all the ingredients in a blender and blend until smooth and creamy.
2. To serve, pour into 4 glasses.

The post Get-up-and-go smoothie appeared first on MyKitchen.