Monday, September 19, 2016

Mylk



M y l k



I love making homemade mylk mainly because I know what's in it and I can customize it however I like. Mylk has been proven to be have calcium, low on fat (especially rice and coconut mylk), and carcinogen free. The process is easy, but mind you, the sieving/bagging bit is time consuming. I've written down 2 mylk recipes for you all to try. If you're allergic to nuts, the rice mylk is a good subtitute and it tastes lovely. I do find nut mylks add more character to overnight oats and chia puddings. Give it a try and let me know what you think!  And if you have recipes for delicious mylks, do share with me.


C a s h e w   M y l k 


I n g r e d i e n t s

1 cup cashews (soaked overnight)
3 cups water
2 tbsp honey
1vanilla extract

M e t h o d

Blend cashew and water in high speed till smooth.
Add other ingredients and blend again.
Pour through a fine sieve or nut mylk bag.


R i c e   M y l k


I n g r e d i e n t s

1/2 cup brown rice (cooked and cooled)
2 cups water
1 tbsp coconut sugar

M e t h o d

Blend rice and water in high speed till smooth.
Add coconut sugar and blend again.
Pour through a fine sieve or nut mylk bag.




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