Rice Milk

Dairy Alternative: Homemade Rice Milk

★★★★★

 

4.8 from 45 reviews

Homemade rice milk costs just 6¢ to make! Compared to store-bought, you’re saving 99%!! My favorite variation is cinnamon vanilla – it’s so good!

• Author: Tiffany
• Prep Time: 2 mins
 
• Cook Time: 0 minutes
 
• Total Time: 2 mins
• Yield: 4 cups 1x
• Category: Beverages
• Method: Blend
• Cuisine: American

ingredients

• 1 cup cooked rice
• 4 cups filtered water

instructions

1. Measure the rice into a blender and add 4 cups of filtered water. Blend until smooth, approximately 1 minute. You may want to blend again for ultra-smooth consistency. Store in the refrigerator and enjoy cold; shake before using.

notes

For two cups: 1/2 cup rice, 2 cups water
For one cup: 1/4 cup rice, 1 cup water

https://dontwastethecrumbs.com/dairy-alternative-homemade-rice-milk-2/

Eggless Eggnog

YIELD: 8 SERVINGS

Homemade Egg Free Eggnog

Why buy eggnog at the store when you can have creamy, delicious egg-free eggnog all year long with this easy-to-make recipe.

PREP TIME5 minutes

TOTAL TIME5 minutes

Ingredients

• 5 cups milk
• 1/2 cup granulated sugar
• 1 (3.4 oz.) package instant vanilla pudding mix
• 2 teaspoons vanilla
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• Pinch of ground ginger
• 1/4 teaspoon salt

Instructions

1. Add 2 cups of milk, sugar, pudding mix, vanilla, spices and salt to a blender and blend on high speed until smooth. Let stand 5 minutes.
2. Pour into a large pitcher and stir in remaining 3 cups milk. Refrigerate until thickened slightly, at least one hour. Stir well before serving.

https://letsdishrecipes.com/homemade-egg-free-eggnog/

Cashew Milk

Cashew Milk

• Author: Cookie and Kate
 
• Prep Time: 5 min
 
• Total Time: 5 minutes
 
• Yield: 4 servings 1x
 
• Category: Beverages
 
• Method: Blended
 
• Cuisine: American

★★★★★

 

4.9 from 182 reviews

Cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn’t need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste! Recipe yields about 5 cups cashew milk.

INGREDIENTS

• 1 cup raw cashews
• 4 cups water, divided*
• 1 to 2 tablespoons maple syrup or honey or agave nectar
• 2 teaspoons vanilla extract
• Dash of sea salt
• Pinch of cinnamon (optional)

INSTRUCTIONS

1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
2. Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

NOTES

*Water ratio: The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. I think it’s just right as-is, but you can use less water for even creamier results.

Make it vegan: Use maple syrup or agave nectar, not honey.

https://cookieandkate.com/cashew-milk-recipe/

Copycat Starbucks Caramel Apple Spice

Caramel Apple Spice

Created By: Aimee

Servings  servings

Copycat Starbuck's caramel apple spice tastes just like the original! With a homemade sweet cinnamon syrup mixed in with hot apple juice, topped with whipped cream and a drizzle of caramel sauce this drink is the perfect thing to warm up with!

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Ingredients

  

For the Cinnamon Syrup:

• 1 cup water
• 1 cup brown sugar
• 1/2 TBS ground cinnamon

For the Caramel Apple Spice:

• 60 oz apple juice or fresh pressed apple cider
• whipped cream
• caramel sauce

Instructions

• Combine water, brown sugar and cinnamon in a small pot and bring to a boil over medium high heat.
• Lower to a simmer and cook for 6-7 minutes until mixture starts to thicken a little.
• Mix 1/4 cup of cinnamon syrup into every 12oz of apple juice. Or mix it all with 60oz of juice in a medium to large pot. **
• Bring mixture to a simmer and stir well.
• Pour drink into cups.
• Top each cup with whipped cream and drizzle with caramel sauce over the top.

https://lmld.org/caramel-apple-spice/#wprm-recipe-container-81150

Homemade Rootbeer

15-MINUTE HOMEMADE ROOT BEER

yield: 24 1-CUP SERVINGS

 

prep time: 15 MINS

total time: 15 MINS

INGREDIENTS

• 4 quarts cold water
• 2-3 cups granulated sugar (depending on how sweet you want it; 2 cups is perfect for us)
• 3 tablespoons root beer extract (see note)
• 1-2 pounds food-grade dry ice broken into pieces (use the smaller amount if you want it to dissolve quickly and the greater amount if you want it to foam and bubble while serving)

INSTRUCTIONS 

• In a large pitcher (I use glass), stir together the water, sugar and root beer extract until the sugar is mostly dissolved. Take a little taste to see if you need more extract or sugar.
• In a well-ventilated area, carefully add the dry ice to the pitcher using insulated gloves or tongs and stir with a long-handled spoon so that the dry ice doesn't stick to the bottom and sides of the container. The root beer will bubble and the dry ice fog will spill from the container (cool!).
• Continue stirring until it is mostly melted, 10-15 minutes.
• Ladle into cups, avoiding any large pieces of unmelted dry ice, and serve.

NOTES

Dry Ice: while dry ice is completely safe to drink once it is completely melted in the root beer, please keep in mind there are a few safety precautions to follow when working with it: use insulated gloves or tongs to transfer - never touch it directly as it can burn, add it to the root beer in a well-ventilated area so the carbon dioxide doesn't build up and don't let children (or adults) inhale the fog spilling from the pitcher, and be careful when breaking it up into pieces.

How to Store: because dry ice evaporates quickly and doesn't store well, it's best to buy only what you need and use it as soon as possible (store it in a styrofoam cooler if not using it right away as it is best not to keep it in every day freezers).

Root Beer Extract: I use the Zatarain's brand of root beer extract. It has the best root beer flavor of all the ones I've tried. If using another brand of root beer extract, start with a smaller quantity and add more to taste as you need it.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/15-minute-homemade-root-beer/

Lemonade
1 c. lemon juice (4-5 medium lemons, juiced)
4 c. water
2/3 c. sugar

Mix all together, chill with ice cubes and serve.

Hot Orange Drink

Hot Orange Drink

2 cups of water (boiling)
2 cups sugar
2 cups orange juice
¾ cup lemon juice
1 tablespoon vanilla extract
2 quarts water

Dissolve sugar in the boiling water. Mix in with the other ingredients and serve warm.