For vegans who like their tea with a swirl of milk, it can be tough finding a good milk alternative. More and more people are choosing to ditch dairy due to the digestive discomforts caused by cow's milk – from bloating to constipation – but where can we turn for something equally nutritious and delicious?
Fear not, it's possible to make a tea-rrific cuppa even when you go dairy-free. Here are 8 vegan milk alternatives that can add pep to your daily brew.
One of the most well-known vegan milks, soy milk is made from ground soybeans boiled with water and filtered. This classic option is sure to be everyone's cup of tea, due to its mildly beany, versatile flavor and impressive health credentials. Soy milk has been found to pack the highest protein punch among most other alternative milks, in addition to containing phytonutrients called isotones, which have cancer-fighting properties.
Another teatime crowd-pleaser, oat milk consists of steel-cut oats or hulled grains, which are blended in water and strained through a cheesecloth or nut milk bag. The result? A smooth, buttery blend reminiscent of the breakfast staple of cereal in milk.
Just one dose of this plant-powered potion will give you 36% of your recommended daily allowance of calcium, higher than that of cow's milk. Not only is it cholesterol-free, oat milk is loaded with vitamin A and lots of other wholesome minerals. Talk about a pick-me-up for your immune system!
Coconut milk is made by soaking unsweetened shredded coconut in hot water. This mouthwatering creamy milk makes it an indispensable addition to popular Singaporean desserts like chendol and pulut hitam. With its full-bodied texture and saccharine taste, this alternative is guaranteed to please those who like their tea sweet and milky. Coconut milk is also higher in saturated fat than most other types of vegan milk, so a splash of this in your tea at breakfast will keep you satisfied and energized throughout the morning! It is no wonder big coffee chains like StarBucks are adding coconut milk as an alternative, alongside soy milks.
Chances are that you've savored almond milk in a cappucino or latte – but did you know that this rich, nutty milk pairs perfectly with tea as well? Almond milk derives from the blending of unsweetened almonds with water and thus is naturally packed with nutrients like vitamin E. Often added to chai tea, the almond notes produce a creamy texture and a strong flavor that you can sweeten with a zap of honey or maple syrup.
Beloved in Nutella and other chocolate-y concoctions, hazelnut in milk might sound nutty but will give your cuppa a unique kick! This unusual vegan milk is made from soaked, blended and strained hazelnuts, producing a warm, aromatic brew. A generous dash of hazelnut milk in your tea will add sweetness and an intriguing roasted flavor. Plus, this teatime decadence is also rich in nutrients that promote heart health and blood formation, like vitamin B1, B2 and magnesium.
Rice milk is most often made from healthy brown rice, with the same blend-and-strain process that creates nut milks. Compared to other vegan milks, this subtly sweet option is less thick and has a much milder aftertaste, making it perfect for those who like to savor the taste of their tea strong. If you have a nut allergy or simply want your brew less nutty, you can't go wrong with rice milk.
Hemp is celebrated as one of nature's superfoods – these golden-brown seeds punch way above their weight in their density of omega-3 fatty acids, which help fight cancer and heart disease. Made from ground hemp seeds, hemp milk is also full of proteiny goodness, so stir it into your post-workout brew for an invigorating tonic! This tasty plant blend has a slight maltiness that will pique the palettes of those who enjoy nutty milks.
8. Pea milk
Yes, peas. Hear us out – not only does it taste better than it sounds, this quirky newcomer to the vegan milk scene is a nutrition powerhouse. Pea milk typically packs more protein, calcium, and vitamin D than dairy milk, keeping your bones and immune system in tip-top shape.
Pea milk is made from split yellow peas which are milled into flour, with the pea protein separated from the fiber and blended with ingredients like sunflower oil. The result is a luscious, creamy milk in a light lemony hue, with none of the funky flavor you might fear. If you're looking to go nut free, soy free, and gluten free, this alternative will add a spice of adventure to your daily cuppa!
Now that there's such an exciting range of vegan milks out there, you'll definitely find one which is your cup of tea. With a blender and your favorite ingredients, you could even grind your very own mix of milky goodness!
Soy Milk is the Healthiest, Study Says/ TIME
We would like to thank Cherilyn from All things Vegan sg for allowing us to steal her wonderful sweet treat recipes to share will all our Nilufer Tea Blog readers! Cherilyn is a vegan living in Singapore and is very passionate about veganism and would like to share the love with everyone ?
Check out her blog to learn more about the Vegan lifestyle and learn more about how Vegans in Singapore are doing it!
So lately I've been seeing so many unicorn cupcakes on social media and I decided to try making some hella cute cupcakes as well. Click on to view how to make these little unicorn ? cupcakes!
Prep time: 1hour Cooking time: 20-25 minutes
Vanilla Sprinkled Cupcakes
View Cupcake Jemma's video here.
For the cupcakes:
1. Preheat the oven to 175 degrees celsius.
2. Add the apple cider vinegar to the non-dairy milk. leave it to curdle.
3. Add softened butter to a large mixing bowl and cream with a mixer. Add sugar and vanilla and beat until combined and fluffy.
4. Sift over the butter and sugar mixture alternating with the milk mixture. Blend until no lumps are present.
5. Add sprinkles and use a wooden spoon to carefully mix the sprinkles into the batter. OR use a spatula to fold it in.
6. Place the batter into 15 cupcake holders.
7. Bake for 20-25 minutes.
For the frosting:
1. Cream the butter until creamy and light in colour.
2. Sift in the icing sugar and add in the vanilla extract.
3. Divide the batter into 4 separate bowls and add in food gel. ( each colour for each bowl )
4. Use a cling wrap and lay it out.
5. Place strips of the different coloured icing onto the cling wrap and roll it up.
Refer to cupcake Jemma's youtube video on unicorn cupcakes to learn how to do the icing and the decorations: https://www.youtube.com/watch?v=qW6nIhcNDbs
This recipe for pancakes is absolutely amazing. They make the perfect breakfast if you are craving for something warm and sweet. It is simple and very yummy. It can be made really quickly so time isn't a problem at all! I personally love these pancakes as they are super easy to make and satisfies my taste buds. So here they are!
Remember, if you do make them, please tag me on Instagram@cherealkiller! I would love to see those delicious pancakes that you have made. I have a video posted on youtube here.
Prep time: 15 mins Cooking time: 10 mins
The gurgles, the bubbles, loose stools and then looking down to notice that your stomach resembles a balloon.
Sound familiar? Those are some of the symptoms of Lactose Intolerance.
One of the things that frustrates me is how, as humans, we have somehow evolved in a way that we no longer realise we are like every other species on the planet. Yes of course, a little bit more advanced in our ability to survive, procreate and dominate but we are still part of mother nature’s planet.
This also means we need to question why are we the only species that continues to drink milk after infancy? All other species understand that milk is required to fuel us when our bodies are not formed to fully digest whole foods. They also don’t go around drinking other mammals milk either!
What does it take to keep a cow producing that much milk for the demands of human consumption? I’m afraid a whole lot of hormones & mastitis or inflammation of the mammary glands, leading to the shedding of white blood cells or ‘pus’. All of which finds its way in small amounts into our commercial milk.
If you’re ok with this, then do remember that being a species of mother nature, your body was designed to tolerate just what it needs, so over 70% of the population no longer have the enzyme lactase that’s required to break down the proteins inside dairy. If your ancestors came from grain farming areas such as Asia, as opposed to dairy farming areas in places like France, then it’s more likely you reach the 90% statistic given for areas in Asia.
Controlling your nutrition in a way that works to your genetics & body requirements is a sure way to reach your health goals by getting your body operating in its optimal state!