Almond milk

This post written by the original Ebby. 

As a kid, I drank a lot of milk. Probably four to five glasses a day. Now I’m six feet tall. Coincidence?

But In my adult life cow’s milk has taken a backseat. We have grown apart. It’s a sad situation, complicated by the fact that I’ve met another milk. I know…how could I? My old milk was always there for me, through thick and thin, topping my Lucky Charms (until my mom forbid the sugar-sweetened cereal—unthinkable!) and Co Co Wheats (we could heap all the sugar we wanted in this breakfast cereal and Mom never seemed to mind, oddly enough. I craved that milk the way I now crave an extra hour of sleep. I loved it that much.

So it’s a hard thing to admit that I’ve dumped it, for the most part.

In recent months I’ve been courting almond milk. So delicious! So almond-y! It gives my morning smoothies a sweet, nutty flavor that I can’t get enough of. Almond milk is also great in pancakes and French toast or splashed on a steaming bowl of oats.

Blue Diamond is the kind I use, and I’ve tried every single flavor. My absolute favorite is the sweetened vanilla…it so thick and creamy I could eat it with a spoon. Most of the time, in a small attempt to save a few calories, I use the unsweetened vanilla. Not as sweet, not as creamy, but it still trumps my old milk.

Sorry. I really do feel bad about this whole break-up. But not enough to go back.

Comments

[Cecilia Martin]

Haven't you tried soya milk and rice milk before?