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  • Almond milk

    Has anyone tried it? In your coffee?

    I'm talking about the supposed good stuff, freshly made. Not the UHT. Apparently the UHT doesn't taste as good.

  • #2
    Yep tried it with my own home made almond milk it is very different in taste and texture in a good way.

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    • #3
      Hi POD,
      I think it is very tasty with the right bean. I find that any bean I enjoy as espresso or long black will work well with the almond milk (for my taste), just have to be gentle with the steam to avoid separating the milk.
      I find the nutty flavour and creamy texture of proper almond milk can enhance the taste of some coffee.

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      • #4
        In several coffee houses in the US they no longer serve soy (apparently it's no good for you......another topic already discussed), only serving almond milk. I have found that it lends itself very well to coffee if you like the nutty flavours. They have a much larger choice there but even here there is a large range to choose from. Like many of the soy offerings they are temp and acid sensitive so can have undesirable results if not prepared with this in mind. I drink predominantly espresso but must say that personally I have no issue with almond milk. If it's good I think it's on par with soy (my personal and subjective opinion - not a scientific fact).
        There is also oat milk and rice milk. Oat milk is ok and rice milk is pretty low. (Again, my subjective opinion - not a scientific and indesputable fact).

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        • #5
          I'm pretty keen to make my own. Will report back.....

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          • #6
            There is an article in the SMH in the last couple of days with a recipe on how to make your own.

            So I've put in a request for raw almonds in the shopping. I don't normally deviate from real milk. Will post back the results.

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            • #7
              This thread inspired me to make a batch today. Followed what seems to be the standard recipe, 1 cup raw almonds soaked overnight, blanched. I took all the skins off and whizzed it very smooth with 2 cups of water and pinch of sea salt.

              Passed it through some swiss voile which is very fine - from my home brewing days. Squeezed it real good to get all the goodness out.

              Gotta say I am quite surprised and pleased how good it tastes. I will be using it for coffee in the morning. I can see a slow transition away from the moo juice in my future.

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              • #8
                Good on ya Steve, that's the spirit.

                Be be sure to send me the royalties when you make your millions!

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                • #9
                  Made some almond milk as per the recipe in SMH. It is pretty easy, yet takes some time to prepare - blanching etc. I fairly religiously abided by the "One for me, one for the almond milk" ratio, and needed to prepare some more as a result. The strainer wasn't fine enough to filter the meal, and ended up with a fairly thick mixture with fine almond pieces in the milk. I did two batches (2x cups of water mixed with one cup of almonds, strain, then put another two cups of water with the original almonds). The left over almond meal reminded me in taste and texture of coconut cream. I then put it in the oven to dry out and use as dry almond meal.

                  Verdict: Not tried in coffee after tasting it, as I prefer cow. It went in the indian curry instead.

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                  • #10
                    Just picked up a couple of free samples of "Barista Blend" almond milk at the Fine Foods exhibition from Blue Diamond company. Had a latte made from it, very nice - quite sweet with strong notes of vanilla and caramel. This blend won't be available for retail purchase though, the brand manager was adamant she wanted to keep it as a food service only item. Really high quality I thought. They do other variations as well that are available at retail.

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                    • #11
                      Hi Astr0b0y, don't know if that's the same product that cafés use in the US but if so, I agree, very good quality. I use their regular retail at home when the situation warrants. A little sweet but also not bad.

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                      • #12
                        Anyone in Melbourne maybe want to try to buy from rawteria. It's an online shop though, I like the taste but the milk is quite thick. I never try to steam milk other than the full cream. So, if anyone can give me an instruction for steaming almond milk will be great!

                        I also tried cappuccino w/ almond milk in st Ali, but I can't taste the almond and the texture is watery instead of milky. Hmm weird

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                        • #13
                          Inside Out cold pressed almond milk is definitely worth trying. In the bottle, it's almonds, water and sea salt. I've used the unsweetened version at a work gig. The milk textured well and tasted very creamy, much like moo juice! Downside to this, it's not cheap.

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                          • #14
                            Utsi Cafe and Gallery (a converted church in the main street of Perth, Tasmania) makes their own, fresh. Excellent alternative to soy for the non dairy inclined!

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                            • #15
                              I agree the inside out milk is awesome Sydney), as is the almond milk company

                              I find that the fresh made tastes truer and less artificial, although i should probably make my own as it would be a lot cheaper.

                              I have used inside out almond milk a few times and the texture is great and you can do a little latte art too if you get the texturing right. Tastes very different and quite nutty (obviously!!!)

                              Theres a few places i have been that do it quite well too when trying something different. PCP or Reuben hills make there own and its pretty awesome when you want an alternative to dairy

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