Jillian R.
I've been making my own non-dairy milk for the past year. Homemade milks are very economical and you always know every single ingredient that is used (or not; namely preservatives).

I've made many successful batches of soy milk, oat milk, almond milk and very recently, chocolate hazelnut  milk.

Soy Milk; growing up in South East Asia, fresh soy milk is available everywhere - street stalls, hawker centers, restaurants; you name it, they got it! As a result, I never got used to drinking bottled soy milk. Making it myself is the only way to go

Oat Milk; very low in fat (1% of cow's milk), provides the body with complex carbohydrates and loads of other goodies which our bodies will thank us for - Source
 (The doggie paws belong to our Ginger)

 Chocolate Hazelnut Milk; it's like drinking Nutella, need I say more?

Unfortunately, I just realized that I don't have any pictures of the batches of almond milk that I've made. I will update when I do.

Anyway, the soy and oat milks are extremely cheap to make; a 300g (10oz) bag of soy beans makes about 2 liters (70 fl oz) of milk and and costs a little less than a dollar per bag. And rolled oats (never instant!), well, they cost what they cost - which is not very much.

As I was making my latest batch of hazelnut milk; Eric stood beside me and started stealing handfuls of the pressed hazelnuts. He also told me to save him some after I was done so that he could eat it later.

That was three days ago. This morning, I saw the bowl of pressed chocolate flavored hazelnuts in the fridge and decided to make a cake out of it. 

This Chocolate Hazelnut Cake turned out be one of the best cakes I've ever had - and I don't even like cakes OR nuts*!

I guess, technically this is not a cake but a torte as it contains no flour. Truth be told, I never liked homemade chocolate cakes which are made "chocolatey" by cocoa powder. Whenever I make the mistake of trying some, it is always dry and/or smeared with too much frosting to hide its dryness. Whenever I make chocolate cake, it HAS to be with real chocolate. This torte is not only very moist, the hazelnut liqueur (I used Frangelico) really makes the flavors pop. It's so delicious that this torte does not need any frosting!

So, I think we will be having lots of Nutella milk (yes, it's what we're calling the hazelnut milk) in the future; since it really makes me feel good about not wasting anything, and there's cake to go with it! I know Eric will be very happy - my husband is a bee, don't you know? 

*I have a weird love-hate relationship with nuts. I like the nutty flavor, but I've always hated the texture. I couldn't eat an ice-cream with nuts sprinkled on top unless I scrape it off. However, if the nuts are ground and mixed into the ice-cream, I'd love it!
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