I’m excited to announce that a new dairy-free cookbook has been released today, The New Milks: 100 Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks by Dina Cheney. For those of you who have been clamoring, this is a “just” dairy-free book with some unique recipe twists, including the spiced chocolate almond milk recipe that Dina is so kindly sharing with us here today (pictured in the flavored milky line-up below)!
Spiced Chocolate Almond Milk with a Double Dose of the Good Stuff
The New Milks starts off with a primer on homemade dairy-free milk, including a general guide to making them and a cool chart on how to best use each milk beverage (there are so many!). Then Dina quickly jumps into recipes that use milk, including these creative and enticing options:
- Mexican Frittata with Corn and Zucchini
- Coconut French Toast with Tropical Fruit
- Pasta with Pumpkin-Tomato Sauce, Rosemary and Pancetta
- Thai Turkey Burgers with Lime and Pepper Mayo
- Grilled Rosemary Mushrooms with Red Wine-Balsamic Reduction over Polenta
- Pina Kale-ada Smoothie
- Sea Salt Chocolate Coffee Frappe
- Mashed Cauliflower with “Brown Butter” and Sage
- Beet Cream
- Strawberry “Buttermilk” Sherbet
- Whole Wheat Challah with Raisins
- Rosemary Popovers
- Graham Cracker Pudding
- Dark Chocolate Truffles with Cinnamon and Cayenne
And of course, I love the wonderful “spiced” nature of the chocolate almond milk recipe below, which includes a double dose of chocolate goodness. Because, why not?
As mentioned, The New Milks is excitingly a “just” dairy-free cookbook. There are options for everyone, including vegans, but eggs, meat and wheat are found within. Also, Dina does focus on from-scratch cooking and baking with only a handful of recipes calling for substitutes like dairy-free cheese alternative. And yes, all of the pretty milks pictured here are easy recipes that can be found in The New Milks.
Dairy-free flavored milk recipes from The New Milks pictured above (from left to right): Matcha, Raspberry Rose, Mango Saffron, Spiced Chocolate, and Blueberry Cardamom.
Special Diet Notes: Spiced Chocolate Almond Milk
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- Add all of the ingredients to a small sauce- pan, whisk well, and bring to a simmer over medium-high heat. Simmer until the cocoa powder and chocolate dissolve, while whisking, about 3 minutes.
- Strain the chocolate almond milk into a small-medium bowl, cover, and chill until cold, about 1 hour. Remove the spices, pour into a glass, and serve cold.