When I was in middle school, I really overdid it on the cow’s milk consumption. Like, I’m talking between four and five pint glasses of whole milk every single day. You don’t have to tell me how disgusting that is—I’m well aware. I could chalk it up to being a growing gal, but really, I just freakin’ loved milk. But after a year-long milk-binge, my relationship with the creamy beverage turned sour. I’d officially over-done it; I simply couldn’t drink any more cow’s milk.
I switched to soy milk and never looked back. And after years of drinking store-bought dairy-free milk, I figured, why not try making it? The milk-making process is surprisingly simple and the best part is, you have free rein to add whatever spices and flavors float your boat. In a chocolate-peppermint kinda mood? Go for it! Feeling like vanilla and nutmeg? No problem.
We found a bunch of recipes to get the ball rolling on your milk-making obsession: Whether you’re into soy, hemp, almonds, or even sunflower seeds (Who knew you could milk those?), we’ve got a dairy-free milk recipe for you. Enjoy!