Are you a fan of non-dairy milk in your coffee?! It seems like every day there’s a new dairy-free option to try and our team at Royal Cup is HERE. FOR. IT. We’re sharing our secrets to skipping the overpriced, store-bought choices and making your favorite
non-dairy drinks from the comforts of home!
Almond Milk
Ingredients:
- 1 cup raw almonds (soaked overnight in cool water// or 1-2 hours in hot water)
- 5 cups filtered water
- 1 pinch sea salt
- 2 whole dates (optional // pitted // omit for unsweetened)
- 1 teaspoon vanilla extract (optional // omit for plain)
Directions:
- Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes, so you get the most out of your almonds.
- Using a nut milk bag, strain the mixture until liquid is extracted. Discard pulp.
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh.
- Shake well before drinking, as it tends to separate.
Recipe courtesy of Minimalist Baker.
Oat Milk
Ingredients:
- 1 cup rolled oats
- 4 cups water
- ¼ teaspoon salt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Directions:
- Add all the ingredients to your blender and blend well.
- Using a nut milk bag, strain the mixture until liquid is extracted. Discard pulp.
- Transfer milk into a jar or covered bottle and refrigerate. Will keep for up to 5 days.
- Shake well before drinking. Enjoy!
Recipe courtesy of Loving It Vegan.
Cashew Milk
Ingredients:
- 1 cup raw cashews
- 4 cups water, divided
- 1 to 2 tablespoons maple syrup or honey
- 2 teaspoons vanilla extract
- Dash of sea salt
- Pinch of cinnamon (optional)
Directions:
- Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear.
- Add the cashews and 2 cups water to a blender. Start on a low setting and increase the speed until the cashews are completely broken up.
- Blend in an additional 2 cups of water, your sweetener of choice, vanilla extract, sea salt, and cinnamon (optional). If your blender doesn’t fully break down the cashews, strain the milk through a fine mesh strainer or cheese cloth.
- Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
Recipe courtesy of Cookie + Kate.
Macadamia Milk
Ingredients:
- 1 cup unsalted macadamia nuts
- 4 cups filtered water, plus more for soaking
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon syrup
Directions:
- Place the macadamia nuts in a large bowl.
- Cover them completely with water.
- Soak for at least two hours.
- Discard the water and rinse well several times.
- Place the macadamia nuts, 4 cups of water, and vanilla in a high-speed blender.
- Blend for 2-3 minutes until completely smooth.
- To ensure smooth texture, pour the mixture through a fine mesh strainer or a cheesecloth.
- Store in the refrigerator for up to 3 days.
Recipe courtesy of Wellness Mama.
We hope these non-daily creamer alternatives are the perfect finishing touches to your Royal Cup pick-me-up! Make sure to try these recipes and share your creations with us on Facebook, Twitter, and Instagram.
