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Originally posted by 6C746C337569736464010 link=1219585865/8#8 date=1277966613
You also have to be careful with what chocolate sprinkles you use as most contain powdered milk.Kind of defeats the purpose of having dairy free milk if you then sprinkle it with dairy
**self plug**
Which is why both the cocoas in BeanBay are 100% cocoa with no dairy, no nuts, no sugar, gluten free and no fillers.
8-)
...but it wont make rice milk taste much better.
;D
One of my twins has numerous food allergies. Milk and soy included. i usually have rice milk and oat milk on hand, Not almond as he is also allergic to nuts. I have tried to make a babycino for him with both milks and find they are really frothy but watery and when it comes to taste, tastes gross. I have also tried a coconut babycino and this is better, but still tastes gross. I currently have amaranth milk in the fridge unopened, will have to test that out also I guess. I am yet to find a creamy, tasty hot drink for him.
Thankfully he is happy to drink a chamomile tea on the rare occasion that we go to a cafe.
You also have to be careful with what chocolate sprinkles you use as most contain powdered milk. Kind of defeats the purpose of having dairy free milk if you then sprinkle it with dairy.....
I know this is an old thread but, thought id put my 2c in incase anyone has a look here...
Long ago when i worked in a cafe i had a very regular customer who would bring in rice milk have a decaf rice milk beverage (i just cant call it coffee!)
well, after a bit of practice, i learnt that on the machine we had a work, it was best to simply heat the milk and keep stretching to a minimum.
i do wonder why she bothere, wouldnt you just try to develop a taste for tea or drink some dish water? theres no accounting for taste...
Never had the dubious pleasure of texturing rice milk & trying it in a shot ... but a regular soyachino customer of mine once brought me some almond milk to try out in the jug.
It was pink :-?, & textured very similarly to soy (ie easy to over-stretch if aerated too much on the surface, & reached optimal temp quicker than moo-moo milk). Felt like I was steaming strawberry Quik. Anyway, the pinkness of the milk combined with the honeycomb crema colour of the impeccable god-shot I extracted : was, er, interesting. Didnt look too appetising, & quite glad to mask it with choc sprinkles.
The taste? Well, its a nut so of course nuttiness overwhelmed any distinctive flavours in the espresso.
Think Ill stick to my full-cream moo-moo milk thanks.
Now remember what Dr Illy said boys & girls ... there are two contaminants of a good espresso - milk, & sugar.
Does Vitasoy engage in FairTrade practices BTW Andy? ;D
i keep small cartons of long life soy milk in the fridge for the times my brother or sister come over. While neither is vegan, they are both vegetarian and for some reason wont drink milk, even though they eat cheese.
i personally of the opinion that milk comes from udders, teats or nipples (and yes maybe coconuts) and anything else is just a bad replacement.
Im yet to have a successful frothing of soy milk, i shudder to think about rice milk.
Havent tried soy in the Oscar yet, maybe it will work better.
I have a friend that drinks Rice Milk and I wondered how it would go in the jug so I bought some this week.
Firstly I should say I love milk and my milk comes from cows (not soys or rices although it could come from a coconut.)
;D
The taste of this rice milk is interesting, very nutty, almost brazil nut flavour and overly sweet. As milk it sux but I could enjoy it as a cold milky drink.
In the jug it made lots of soapy bubbles that continued to rise even after pouring.
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