A huge challenge for us has been discovering the best way to replace milk in recipes. As a lover of all dairy products, I have yet to be able to drink a plain or "original" milk substitute. Almond Breeze dark chocolate almond milk is delicious!
In cooking, I have found that the creaminess of coconut milk makes it an excellent whole milk replacement. I often use almond milk for stovetop recipes, though the two tend to be interchangeable. I have yet to have good success with rice milk.
Has anyone had success making pudding with rice, almond, or coconut milk? Mine fail to thicken!
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