The New Milks, a new book just released from local author Dina Cheney, is the first comprehensive resource about plant-based, vegan, or alternative milks. The book includes 113 recipes dairy-free and kosher recipes, and most are wholesome (many are vegan). The New Milks is a great resource for those who are lactose-intolerant, have dairy allergies, or who follow vegan, paleo, kosher, low-cholesterol, hormone-free, or low-sugar diets. From familiar varieties, such as almond, soy, and coconut, to exotic types, like pistachio, millet, and tiger nut, readers will learn about the full range of incredible plant-based milks.
Meet author Dina Cheney at the following book signings, at Green & Tonic stores:
Wednesday, May 11 from 12-1:30 pm at the downtown Greenwich store
Wednesday, May 18 from 12-1:30 pm at the Cos Cob store
Wednesday, May 25 from 12-1:30 at the New Canaan store
All Green & Tonic stores will carry the book. For more info about the book, visit the author's dairy-free resource site, www.thenewmilks.com.
Almond Spiced Chocolate Milk Recipe
This super chocolaty milk is way more flavorful than the version you remember from childhood. To appeal to young kids, omit the spices. MAKES ABOUT 1 CUP (1 SERVING)
1 cup plus 2 tablespoons plain unsweetened almond milk
1 ounce semisweet chocolate, broken up 1 tablespoon unsweetened cocoa powder
1 tablespoon agave nectar
1 cinnamon stick
3 whole cloves
2 cardamom pods
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, whisking, about 3 minutes.
STRAIN into a small-medium bowl, cover, and chill until cold, about 1 hour. Remove the spices, pour into a glass, and serve cold.
Vegan if using vegan chocolate; nut-free if using nut-free milk. Alternate milk: Cashew or Hemp.