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Coffee and Alomond Milk?


Kellyf882

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I made my own this week for the first time.  Soak 1 cup of almonds overnight and then remove the skins (I used blanched so I didn't have to do the extra skin removing.) Use 2 cups of water and blend in a vitamix (or blender.)  Strain through a cheese cloth.

 

Randomly, I happened to be making a roux that asked for coconut flour that I didn't realize was missing from my cabinet and I used the leftover almond flour on the cheese cloth and it worked perfectly.

 

Honestly, the milk was pretty watery, so I use coconut milk instead.

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I really dislike almond milk in tea or coffee and find coconut milk a much better substitute if you want something in your drink.

 

like has already been suggested, blending your coffee with ghee/clarified butter or coconut oil (or both) takes the bitter edge off - either that, or get better coffee :)

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Sweetness isn't really something to seek for coffee during a whole30. Things that are naturally sweet, like fruit, are fine, but finding some "compliant sweetner" would be an oxymoron and would not help form new habits at all.

 

Bitterness can be addressed with coconut milk, or better coffee, or using a cold-press instead of brewing with heat (cold press is very mellow, much less bitter and acidic), but no on the date. I think blending up a date into your coffee would be missing the point.

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To add to all the suggestions already given cold brew coffee is much less bitter. I also have enjoyed coconut butter blended into my coffee. Didn't take long to adjust to black for me though and I spend the money to get a pretty high quality coffee (organic, fair trade, shade grown).

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I have found that the Whole365, Whole Foods house brand of unsweetened almond milk is compliant, and does not curdle in my very strong tea. I have also found myself not really wanting the caffeine during my whole30, for reasons I don't understand, so it's become less of an issue anyway.

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