Thank you again to NordVPN for keeping me secure on that pesky public cafe wifi! Go to nordvpn.com/morgandc to get a 2-year plan plus 4 additional months with a huge discount when you use code morgandc
@@spikbebis there's a small wave of memes going around showing people arguing with tech support in order to get it removed. That's the only way to stop the VPN service subscriptions. They are the new AOL.
Science fun fact time! The "milkiness" we look for in alternative milks comes from emulsification of lipids. In Cow Milk, lipids (fats) are emulsified in water and give it that creaminess we like so much in our lattes. The reason almond and oat work so well is because of their high lipid content, which is why something like corn and potato didn't work so well. They are more starchy instead of fatty while peanuts are a fattier work better. Chickpeas might be interesting to try!
@@angrytrees7519Yes, absolutely. But then you may need an emulsifier like a gum or lecithin to stabilise the emulsion. Lecithins are natural and less controversed choices than gums.
@@supernaturel7687 Personally I think lecithins have a better mouthfeel too, more creamy. I think this is due to xanthan gum not truly emulsifying fat soluble and oil soluble compounds like lecithin but holding them in suspension. Lecithins definitely steam better, xanthan gum tends to thin when agitated.
Morgan: If you try sweet potato instead of regular potato, I think you'll enjoy it more. There's more sugar and less starch in a sweet potato. I've actually had sweet potato coffee from Strange Brew in Tupelo, MS and it's really fantastic. The flavor of the tuber adds a nice subtle addition.
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ua-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
Pleeaaase try it with bananas! Real banana milk should be awesome! I saw another comment saying to go full meta and try coffee beans, which I think would be very interesting, and maybe you could try it with some form of cacao or chocolate? I could see a lot of fruits making some interesting results as well (pumpkin milk maybe?). Either ways, I would love another video with this machine!
@@mellodees3663 Weird, I always found that dehydrated bananas taste nothing like fresh ones, and don't taste much. But I tried it only once or twice, so I dunno 😅
@@Sqweamish I now want to try it and see what happens when paired with cheeses. Like what makes the better milk between stilton and extra mature cheddar......
I've made cashew milk several times for the purposes of making ice cream, that's a pretty classic extra creamy nut milk! I follow the recipe from Van Leeuwens. There's a ice cream shop I love in Asheville that makes vegan ice cream from interesting bases; one they've done a lot is pepita (pumpkin seed) milk which could be cool for you to do and make the ultimate pumpkin latte! This same place once did a grilled corn ice cream so I chuckled a bit at your corn 'milk'. I'd be interested in seeing the additional test of how these milks foam for lattes; I feel like the potato milk would hold bubbles really well due to the starch (like oat milk maybe?)
I've seen a few suggest coffee beans, but I think it'd be more interesting to use coffee leaves/coffee cherries to make the milk. It'd be a latte made of pretty much the entire coffee plant! Other stuff that might be interesting could be rice, carrots, egg, cereals/cookies, or perhaps even apples
What about chestnuts, that would make a very interesting nut milk Maybe pumpkin seed, and shredded wheat too Accually any that could be used to make any cereal milk, lol now I want to get one
This is the video that finally convinced my wife we need an almond cow. She, along with our boys, are lactose intolerant and I see this as saving us money in the long run. I've been trying to talk her into getting one for over a year!
I would’ve been curious to see how well each of them foams, too. And you always seem so eloquent in all of your videos, it's really pleasant to listen to you talk like that but in a very down-to-earth way! And I was wondering, what do you do with all the coffee gadgets that you buy for the videos, like the construction site coffee maker or the almond cow. Do you just store them and use them every once in a while or resell or donate them?
This is honestly so relaxing this channel and videos! Recommendation: please watch these videos before you sleep or whilst eating dessert and movie snacks!
i would love a follow up video.. after a few weeks or even months. after trying docens or even hundreds of "recipies" with your favorite 2 or 3 alternative homemade milks for late
Hey Morgan, I have a suggestion for a worth-while experiment. You should compare alternative milks made with this machine vs traditionally made alternative milk. The difference between traditionally made alternative milk and this machine is like 12 hour immersion cold brew vs whirly "instant" cold brew machines. If you need a simple how-to for traditional alternative milk, classic soy milk is made by soaking the soy beans, blending them (traditionally they were milled super fine), then letting them soak for 24+ hours, strain out the solid soy (I'd suggest using clean cotton), and you're done.
I really enjoy when you slide into frame at the beginning of a video. Out of curiosity, on average, how many attempts do you take to nail it for each video? Or do you just have the mad skillz to one-shot it every time?
Ah I just saw an article on the CBC about how potato milk might be a good sustainable alternative to almond & other milks, since it takes much less water to grow it! Curious to see if it takes off in the next few years... This was also super fascinating! I wonder what it would look like to do latte art with the sesame milk. The cafe near my house also does a black sesame latte that's very tasty.
Oh! I have one of these and have been making my own Almond and Oatmilk for the past couple of months. Adding cocoa powder and dates is lovely for a "chocolatey sweet" creamer. Still trying to perfect some things with it but so far so good. Using the pulp for smoothies or a warmed-up snack with a little maple syrup drizzle is delectable.
You know what time of year it is. Pumpkin time. I think it'd be a fantastic experiment and maybe a great shortcut to appeasing the cravings some have for Pumpkin Spice!
Peanuts arent technically nuts, they are Legumes, so id guess they are more in the soymilk-category than the nutmilk-category. Also, i hella agree with the coffeemilk suggestion, and maybe make some roasted hazelnut milk? I think that would be really good with coffee
10:04 I wonder if its possible to make taro milk using the same recipe of potato and almond. I love taro bubble tea but it gets really expensive to buy at restaurants
Maybe take the recipe ratio from the potato milk and apply it to the sesame seeds and peanuts? Since the sesame seeds make a lighter milk and the peanuts make a bit thicker milk.
In Puerto Rico we make our horchata with sesame seeds- I’ve been wanting to make a black sesame version which would basically be similar to what you made here!
watching Morgan test out a new machine - interesting and informative. watching kitty sunbathe in the microwaves reflection and jumping when the machine turns on - priceless
Ha! The black sesame. I once made tahini with black sesame, and then made hummus with it. It looked like cement. 😬 As a vegetarian, I've made a lot of peanut milk, and it's just delicious! You can also make it with raw peanuts for a less strong peanut flavor. But you'd need to boil it before drinking. Also, I love that I replied your tweet by saying it looked cursed and you actually said it looks cursed in the video 😂
@@TamarLitvot IIRC, peanuts have some kind of stuff in them that can be kinda bad for your health when eaten raw. So when you boil or toast them, it is no longer there (do research it properly, I don't remember it very well hehe). Also, remember that peanuts aren't actually nuts - they are legumes, like beans and lentils. You can also boil the raw peanuts before making the milk.
Peanuts go well with a surprising amount of different things. I love peanut butter, and put it on many items! Burgers, romen, fruit, veggies, pop tarts, ect. The list goes on and on. My latest favorite is sweet potatoes with peanut butter and honey!
Do you not get Lactose free milk in the US like we get in GB. Exactly the same taste and texture of milk either skimmed, semi or whole. Its fantastic I only switched to this last video when you mentioned taking the enzyme. Saves buying all these alternative milks when your doing as a dietary reason rather than it being an animal product.
I have a cookbook from the 80s - one of the recipes was putting coffee and peanut butter in a blender, "Whomping" them for a moment, then serving. He said that over 1/2 his guests asked for 2nd's !
Two things to try to make better milks from items used today: for the peanut milk try finding raw peanuts and soaking them since they are a legume and might take to being treated like their soy bean cousins. And for Corn milk using dry flint or dent corn that is normally used for cornmeal and soaking it might produce a much better less watery milk.
Morgan boiled her potatoes for texture.💜 a friendy reminder to always cook your potatoes before eating or drinking because raw potatoes are mildly toxic.
I have been thinking on it since yesterday and I think these would make interesting not milks: pistachios, sunflower seeds, chickpeas, and sweet potatoes!
I love black sesame seeds as it reminded me of my childhood deserts back in my home country before moving to the US. It’s a black sesame desert that kinda like soup but on the thicker side with sweet yet a hint of savory flavor. You would eat it on its own as it or to eat it with the Chinese fried dough sticks or youtiao as you dip it into the soupy/ desert. It is heavenly delicious in my opinion.
3 роки тому
I don't have that machine. But I have a high powered blender, some demerara sugar, a pinch of xanthan gum, and ManiLife deep roast peanut butter. And now I have peanut milk. 🥳 We'll see how it keeps or whether it separates too quickly! But the taste and flavor are great.
I've made corn milk from fresh summer corn. They way you get it thick and creamy is to blend raw kernels, strain them, and then cook while stirring constantly. It went into a summer pot pie. Will have to try it with coffee, I guess.
Thanks so much for this episode! I live in a place that needs all of its goods shipped a very long distance and thus it seems really wasteful to transport alternative milks (stuff and water) if it is viable to make them yourself. I'd love to see you take on all of the "classics" (oat etc), try some straining techniques, and then also stretch them with your Silvia Pro. I feel like one of the biggest complaints of baristas is the lack of positive stretching characteristics and would love to know if home-made alt milks could rival the commercial cousins.
I would love to see you try the sesame with less water in the same fashion as the potatoes. And maybe straining the milks through coffee filters or something to remove unwanted textures! Love this video and idea!! Edit: I was too excited to wait and comment and you mentioned double filtering. Also I would love to see how they froth, if at all!
I think one you should look into would be Rutabaga. I know that my mother mashes up Rutabaga with some sugar and that's really our version of mashed potatoes. It's absolutely delicious with some cracked black pepper and if the Rutabaga is ripe and softer it should produce a natural sweet flavor. So it would be interesting to see how that fares as a milk alternative.
Would like to see you try carrot and beet milk. I use natural Beet sugar in my loose leaf teas and it enhances the flavors of the teas while adding a natural sweetness.
It was so interesting to watch this video! Where I live (county side of Japan), I can only find soy (the most popular), almond and coconut milk. There are so many different milks ready to drink there. I think rice milk is the one I’d like to try the most. From the ones that you made, I’d like to try the potato milk, but I think peanut would be the one I’d like the most.
theres a cafe where i live that actually sells black sesame lattes and theyre the best! they only sell them in the winter time though ): they dont have coffee in them, its just a nice sweet but nutty drink.
My ancestors made "milk" from hickory nuts and it is probably my favourite alt milk out there. Hickory nuts are hard to find commercially, though, but very worth it. They have a high fat content and it makes a nice mouth-feel if you don't add too much water. Pecan or black walnut is probably used more today but I don't think they work as well flavour-wise (they're both less neutral, and pecan has a very thin texture). American chestnuts were also used to make a "milk" but disease has pretty much extirpated chestnut trees from my area so I've never tried it myself.
Peanut milk is actually a thing in China/Asia area, and you can buy canned peanut milk drinks (花生露) from Asian markets. However I do not think they would go with coffee since they are sweetened and added with other stuff for better mouthfeel. I'm gonna make my own peanut milk tomorrow and see how it goes! It is kinda interesting to think that Chinese people has been making milk out of plants many, many years ago since they are not a fan of drinking cow's milk. There is soy milk (豆浆), almond milk (杏仁露), walnut milk (核桃露), coconut milk (椰奶/椰汁) just to skim across the asian market beverage aisle. Oh and by the way, coconut milk latte has been a huge thing in China these years. Super yummy. A must try.
When I saw that was fresh corn? Oh my. I thought why didn't she get dried corn?! There are a whole bunch of grains you could try. Chia milk? And then it would be weird & jelly-like once combined with the water. Interesting though! Tapioca milk, rye, millet, amaranth, wheat berries would all be interesting. I would start trying all sorts of things...dried fruits & vegetables (cauliflower milk?) Seed milks..sunflower, pumpkin, etc. etc. I'd just try dried things though. I think that would turn out better. What a cool machine! Thanks for all your awesome videos! :)
This is so freaking cool! Please do more milk videos! I'm seriously considering to buying this for coffee. 🤣 I want to see some strange ideas that might work like sweet potatoes, fruit milk, maybe a blend of seeds and nuts, or maybe a pumpkin milk. Just some ideas. Love the videos!
I make mine with an assortment of raw nuts - Brazil nuts, almonds, hazel nuts, walnuts and/or macadamia nuts and/or pecans, sometimes a little coconut, whatever I feel like that morning. I use a little smoothie blender and strain it through a nutmilk filter bag, just one coffee's worth at a time. (Then I mix the pulp in with some oatmeal or multi grain hot cereal. ) I don't have the almond cow, but it seems pretty easy to me in the smoothie blender.
They've been selling black sesame "milk" coffee in coffee shops in Japan for over 10+ yrs. I would always get one when visiting but now I can make my own. Thanks!
I think blends of nuts and seeds could be nice, for example sesame cashew, since the sesame on it's own came out too watery and cashew on it's own is often used as a cream alternative. Sunflower could also be nice, on it's own or as a mix in with other ingredients.
I bet smooth peanutbutter would fix a lot of it. It's likely ground a lot smoother already, and the non-fancy off the shelf stuff has emulsifiers in it which would likely help in turning it into milk.
I really enjoyed this video and agree with other comments stating you should do more, one possibly being how to make a creamer. Oat creamer please with flavors like pumpkin spice and peppermint mocha.
I'd be interested to try peanut milk. I don't actually get sweetened non dairy milk, so I wonder how these would rate without any sweetener. The macadamia nut milk I'd be interested to try too that you showed at the beginning, but I don't think I've ever seen it. A couple other nut milks that could be interesting I would put forward are hazelnut and pecan. I love both.
hey! in the coffee shop i work in we make almond milk and oat+cashew+coconut milk, it would be interesting if you try to steam all of them since i noticed big differences while i used to process the right recipes for both of them.
As a barista I’m interested in how these steam. Soy milk and nut milks steam horribly, they get chunky and sometimes get off flavors, and most of us adore oat milk because it steams perfectly, almost identically to whole milk. This does make me think that other grains would make good candidates for milks. Barley? Quinoa? Oh man, some wealthy white people would go crazy for quinoa lattes.
I'm glad I was recommended this one. I saw some of your videos before and liked them and then UA-cam stopped recommending you. I realized I hadn't subbed but I have a terrible memory... this time I subbed. :)
Awesome. I pretty much switched from latte to espresso before the alternative milks revolution, but it sounds like something nice to experiment with. Obviously, you should try to follow your own advice, see if you can get the peanut milk just right. Also, can you make oatmeal milk?! If the commercial ones are your go to, then a homemade one just might top the chart.
I do this to myself a lot but in other things (see: these past two weeks) and oh god am I having quite the issues. And gluten intolerance layered in there for a fun effect. 🤘
the moment she poured the black sesame milk into the bottle, i instantly got excited. why? well there's a restaurant who serve the most delicious black sesame ICE CREAM and it's my favourite!!! i got excited cus i KNOW it's gonna be good!!
There are a couple things you should definitely try with this machine! Firstly, coffee milk (which is probably just going to end up being gritty coffee), and bean milk, any kind of bean really!
Soaking the peanuts or the almonds in the recipes before blending might help with the gritty texture. Adding the corn to the potato milk instead of almonds could have been interesting if only to change the colour...no clue how that would taste though.. Also joining in to 'will coffee beans milk' 🤔, though perhaps just a few beans in some nuts/oats, to make a quick coffee flavored alternative milk ? Or substitute the water in the alternative milk recipes with cold brew/drip coffee? So many experiments...
my great uncle had a corn-specific farm, and made a corn milk for his coffee. It involved stewing and straining the corn. It was incredibly sweet and thin, and was like, an off white color, but it was really nice in coffee.
Peanuts are legumes that grow underground and almonds (walnuts, macadamia, etc) are tree nuts, so it makes sense to me that peanut juice is different than the true nuts. :)
I'm curious about pecan, hemp, and cashew milk. I've made oat, and almond, and a combo oat/cashew/oat milk... I like thicker milks and almond is too watery for me. Some soy or almond (chocolate) I can drink straight. And I'll cook with them. But not for coffee or matcha. Oat is my favorite. I love experimenting with things, so, I'll keep trying. And I've been really curious about Almond Cow so I'm thrilled you tried one out.
I feel hazelnuts, cacao, or strawberry might be interesting to try. Not necessarily for having them in coffee, especially the strawberry, but also as themselves.
Thank you again to NordVPN for keeping me secure on that pesky public cafe wifi! Go to nordvpn.com/morgandc to get a 2-year plan plus 4 additional months with a huge discount when you use code morgandc
@ANONYMOUSE HECKER ツ Safe, nord? well i guess they need an influx of users...
*juice
How impossible is it to cancel a nordvon subscription?
@@nerp27 No idea, Sarcastic me says "Nobody knows or Impossible", can't decide...
@@spikbebis there's a small wave of memes going around showing people arguing with tech support in order to get it removed. That's the only way to stop the VPN service subscriptions. They are the new AOL.
Oh! Go full meta, make milk out of coffee beans!
Soak raw/green coffee add honey , add water , blend strain (enjoy?)
Definitely worth a try. The only thing which might be even more meta would be beef but that has 'horrible food poisoning' written all over it.
Yessssss!!! 😍
Wouldn't that just be coffee? 😂
Why stop at coffee beans? Do every bean!
im so ready for a series of "will it milk"
Yes! There is so many ingredients that could produce curious yet interesting results!
Then "will it steam"
You just unlocked a crazy memory of will it blend 💀
Hopefully it won’t be will it blow up
yes yes yes please!
Science fun fact time! The "milkiness" we look for in alternative milks comes from emulsification of lipids. In Cow Milk, lipids (fats) are emulsified in water and give it that creaminess we like so much in our lattes. The reason almond and oat work so well is because of their high lipid content, which is why something like corn and potato didn't work so well. They are more starchy instead of fatty while peanuts are a fattier work better. Chickpeas might be interesting to try!
Could a small quantity of oil be added with the other ingredients? I like pea milk which has sunflower oil added (I think).
Hemp seeds would also be very nice!
@@angrytrees7519Yes, absolutely. But then you may need an emulsifier like a gum or lecithin to stabilise the emulsion. Lecithins are natural and less controversed choices than gums.
@@supernaturel7687 Personally I think lecithins have a better mouthfeel too, more creamy. I think this is due to xanthan gum not truly emulsifying fat soluble and oil soluble compounds like lecithin but holding them in suspension. Lecithins definitely steam better, xanthan gum tends to thin when agitated.
Morgan: If you try sweet potato instead of regular potato, I think you'll enjoy it more. There's more sugar and less starch in a sweet potato. I've actually had sweet potato coffee from Strange Brew in Tupelo, MS and it's really fantastic. The flavor of the tuber adds a nice subtle addition.
Taro might also be interesting
I sweet potato drinks are thing in Korea so this sounds very yummy
ube milk lmao
Yo, I'd love to see ube milk tho
This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ua-cam.com/users/postUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
Pleeaaase try it with bananas! Real banana milk should be awesome! I saw another comment saying to go full meta and try coffee beans, which I think would be very interesting, and maybe you could try it with some form of cacao or chocolate? I could see a lot of fruits making some interesting results as well (pumpkin milk maybe?). Either ways, I would love another video with this machine!
바나나 우유!!!!
@@zephyr4648 맛있다 YESSSS...
@@zephyr4648 맛있는 바나나 우유
Probably using dehydrated bananas or banana chips for concentrated flavor?
@@mellodees3663 Weird, I always found that dehydrated bananas taste nothing like fresh ones, and don't taste much. But I tried it only once or twice, so I dunno 😅
Turns anything you put into it an alternative milk.
Me (feeling chaotic): *puts cow's milk in it*
Wanna feel extra chaotic?
Cheese milk.
@@Sqweamish I now want to try it and see what happens when paired with cheeses. Like what makes the better milk between stilton and extra mature cheddar......
Snip Snap Doggo It’s a whole new world of milk making! I’d make spicy milk with habanero cheddar cheese. Milk can’t save you from spicy things now!
Given that you can make cooking cream from butter and milk I see no reason you couldn’t make alternative cow’smilk from butter & water. 🤔
@@Sqweamish this is chaos magic
I've made cashew milk several times for the purposes of making ice cream, that's a pretty classic extra creamy nut milk! I follow the recipe from Van Leeuwens. There's a ice cream shop I love in Asheville that makes vegan ice cream from interesting bases; one they've done a lot is pepita (pumpkin seed) milk which could be cool for you to do and make the ultimate pumpkin latte! This same place once did a grilled corn ice cream so I chuckled a bit at your corn 'milk'.
I'd be interested in seeing the additional test of how these milks foam for lattes; I feel like the potato milk would hold bubbles really well due to the starch (like oat milk maybe?)
Yeah, I have heard about cashew milk alot of times its quite a popular nut milk
Great minds... :)
cr-creamy nut?
cashew is my favorite kind of alternative milk
I've seen a few suggest coffee beans, but I think it'd be more interesting to use coffee leaves/coffee cherries to make the milk. It'd be a latte made of pretty much the entire coffee plant!
Other stuff that might be interesting could be rice, carrots, egg, cereals/cookies, or perhaps even apples
Try using the sesame milk in a matcha drink. I've tried an iced sesame matcha boba drink before, and it was delicious.
What about chestnuts, that would make a very interesting nut milk
Maybe pumpkin seed, and shredded wheat too
Accually any that could be used to make any cereal milk, lol now I want to get one
That's a great idea!!
This is the video that finally convinced my wife we need an almond cow. She, along with our boys, are lactose intolerant and I see this as saving us money in the long run. I've been trying to talk her into getting one for over a year!
I would’ve been curious to see how well each of them foams, too. And you always seem so eloquent in all of your videos, it's really pleasant to listen to you talk like that but in a very down-to-earth way!
And I was wondering, what do you do with all the coffee gadgets that you buy for the videos, like the construction site coffee maker or the almond cow. Do you just store them and use them every once in a while or resell or donate them?
i wanna know too!!
The jazzy happy birthday music in the background was the icing on the cake honestly
Oh thank goodness. I kept hearing happy birthday and I thought I was losing my mind!
This is honestly so relaxing this channel and videos! Recommendation: please watch these videos before you sleep or whilst eating dessert and movie snacks!
i would love a follow up video.. after a few weeks or even months. after trying docens or even hundreds of "recipies" with your favorite 2 or 3 alternative homemade milks for late
for example a Chestnut with sweet potato and a few dates to round up the flavor.
Hey Morgan, I have a suggestion for a worth-while experiment. You should compare alternative milks made with this machine vs traditionally made alternative milk.
The difference between traditionally made alternative milk and this machine is like 12 hour immersion cold brew vs whirly "instant" cold brew machines.
If you need a simple how-to for traditional alternative milk, classic soy milk is made by soaking the soy beans, blending them (traditionally they were milled super fine), then letting them soak for 24+ hours, strain out the solid soy (I'd suggest using clean cotton), and you're done.
I really enjoy when you slide into frame at the beginning of a video.
Out of curiosity, on average, how many attempts do you take to nail it for each video? Or do you just have the mad skillz to one-shot it every time?
On average, it takes about three slides until I’m satisfied
I’m guessing you could make an entire video that is nothing but slides (with outtakes, of course).
@@scottcampbell96 I'm guessing she has....
Ah I just saw an article on the CBC about how potato milk might be a good sustainable alternative to almond & other milks, since it takes much less water to grow it! Curious to see if it takes off in the next few years...
This was also super fascinating! I wonder what it would look like to do latte art with the sesame milk. The cafe near my house also does a black sesame latte that's very tasty.
Oh! I have one of these and have been making my own Almond and Oatmilk for the past couple of months. Adding cocoa powder and dates is lovely for a "chocolatey sweet" creamer. Still trying to perfect some things with it but so far so good. Using the pulp for smoothies or a warmed-up snack with a little maple syrup drizzle is delectable.
I'm severely allergic to nuts, so my milk alternative options are very limited. My favorite of those I can have is flax milk
You know what time of year it is. Pumpkin time. I think it'd be a fantastic experiment and maybe a great shortcut to appeasing the cravings some have for Pumpkin Spice!
you'd probably like japanese/korean sweet potato lattes! they're sweet, smooth, and creamy :)
Ironically it sounds like a hurricane of cows being slaughtered when turned on
Facts
I mean you blend almond to extract almond milk. You blend cows to extract cow milk 🤷♂️
Peanuts arent technically nuts, they are Legumes, so id guess they are more in the soymilk-category than the nutmilk-category.
Also, i hella agree with the coffeemilk suggestion, and maybe make some roasted hazelnut milk? I think that would be really good with coffee
Correct, peanuts are closer related to peas then nuts
10:04 I wonder if its possible to make taro milk using the same recipe of potato and almond.
I love taro bubble tea but it gets really expensive to buy at restaurants
Obviously there's going to be a new series called "Will it milk?" now, yes? 🥛
Maybe take the recipe ratio from the potato milk and apply it to the sesame seeds and peanuts? Since the sesame seeds make a lighter milk and the peanuts make a bit thicker milk.
In Puerto Rico we make our horchata with sesame seeds- I’ve been wanting to make a black sesame version which would basically be similar to what you made here!
The black sesame milk and latte are already a thing in japan. I love em.
watching Morgan test out a new machine - interesting and informative.
watching kitty sunbathe in the microwaves reflection and jumping when the machine turns on - priceless
Ha! The black sesame. I once made tahini with black sesame, and then made hummus with it. It looked like cement. 😬
As a vegetarian, I've made a lot of peanut milk, and it's just delicious! You can also make it with raw peanuts for a less strong peanut flavor. But you'd need to boil it before drinking.
Also, I love that I replied your tweet by saying it looked cursed and you actually said it looks cursed in the video 😂
I had filmed this right before that tweet and I noticed that too!
@@morgandrinkscoffee Haha! What are the odds!
Why do you need to boil the raw peanut milk?
@@TamarLitvot IIRC, peanuts have some kind of stuff in them that can be kinda bad for your health when eaten raw. So when you boil or toast them, it is no longer there (do research it properly, I don't remember it very well hehe). Also, remember that peanuts aren't actually nuts - they are legumes, like beans and lentils. You can also boil the raw peanuts before making the milk.
@@AndyTellsThings thank you!
I looove hazelnut milk, it's so tasty, with a decent taste of hazelnut without being overpowering
I still don't know how I got to your channel but I can certainly say I'm enjoying being here.
I feel like I’ve drank the most caffeinated coffee after watching one of your videos. The good energy just radiates from my screen.
Hazelnut milk is my favorite.. it's a game changer for hazelnut latte lovers
sweet potato milk is very common in Asia, including using the purple sweet potato to give it a nice colour!
Try pistachio milk!
Yeah that would be awesome and healthy as well. Maybe even try using sunflower seeds as a milk or blended into the milk with other ingredients.
That sounds like something they'd feed an emperor. Expensive but god tier delicious.
Peanuts go well with a surprising amount of different things. I love peanut butter, and put it on many items! Burgers, romen, fruit, veggies, pop tarts, ect. The list goes on and on. My latest favorite is sweet potatoes with peanut butter and honey!
Alternatively, just use a food processor/blender and some fine cheesecloth.
My grandfather used that method to make milk from soyabeans. The method apparently was really tedious
@@aoarashi3025 for nut or oat milk, not really, it can be a bit messy but it’s super easy and fast. I’ve never made soy milk though.
@@milkteamachine
I could be misremembering something, I was like 10 when I last saw him do that😁
Do you not get Lactose free milk in the US like we get in GB. Exactly the same taste and texture of milk either skimmed, semi or whole. Its fantastic I only switched to this last video when you mentioned taking the enzyme. Saves buying all these alternative milks when your doing as a dietary reason rather than it being an animal product.
I have a cookbook from the 80s - one of the recipes was putting coffee and peanut butter in a blender, "Whomping" them for a moment, then serving. He said that over 1/2 his guests asked for 2nd's !
honestly I'd probably try to make my own Oat Milk since I run through them so much and can never get more than Half a Gallon
i am still trying to learn english and i think that the way you speak is so pleasant and nice to listen to.
Two things to try to make better milks from items used today: for the peanut milk try finding raw peanuts and soaking them since they are a legume and might take to being treated like their soy bean cousins. And for Corn milk using dry flint or dent corn that is normally used for cornmeal and soaking it might produce a much better less watery milk.
I've made raw peanut milk. Soaking them but I didn't like the taste of raw peanut in the milk.
Morgan boiled her potatoes for texture.💜 a friendy reminder to always cook your potatoes before eating or drinking because raw potatoes are mildly toxic.
I have been thinking on it since yesterday and I think these would make interesting not milks: pistachios, sunflower seeds, chickpeas, and sweet potatoes!
I love black sesame seeds as it reminded me of my childhood deserts back in my home country before moving to the US. It’s a black sesame desert that kinda like soup but on the thicker side with sweet yet a hint of savory flavor. You would eat it on its own as it or to eat it with the Chinese fried dough sticks or youtiao as you dip it into the soupy/ desert. It is heavenly delicious in my opinion.
I don't have that machine. But I have a high powered blender, some demerara sugar, a pinch of xanthan gum, and ManiLife deep roast peanut butter.
And now I have peanut milk. 🥳
We'll see how it keeps or whether it separates too quickly! But the taste and flavor are great.
the way you talk about the peanut milk, gives me ideas. like making a penut butter coffee? something like that
I think the flavor of the “food based” milks would improve if you roasted them instead of boiling them and included some of the char.
i think raw corn would work pretty well, actually, so maybe that. also barley! maybe lentils? and for the giggles, broccoli
I've made corn milk from fresh summer corn. They way you get it thick and creamy is to blend raw kernels, strain them, and then cook while stirring constantly. It went into a summer pot pie. Will have to try it with coffee, I guess.
Thanks so much for this episode! I live in a place that needs all of its goods shipped a very long distance and thus it seems really wasteful to transport alternative milks (stuff and water) if it is viable to make them yourself. I'd love to see you take on all of the "classics" (oat etc), try some straining techniques, and then also stretch them with your Silvia Pro. I feel like one of the biggest complaints of baristas is the lack of positive stretching characteristics and would love to know if home-made alt milks could rival the commercial cousins.
I really would have liked to have seen you steam all of those. I wanted to see how well they poured and possibly made latte art!
I would love to see you try the sesame with less water in the same fashion as the potatoes. And maybe straining the milks through coffee filters or something to remove unwanted textures! Love this video and idea!!
Edit: I was too excited to wait and comment and you mentioned double filtering. Also I would love to see how they froth, if at all!
A melange! A complex mix of cashews, coconut, oats, hemp seeds, walnuts and peanuts, with no one ingredient dominating.
I think one you should look into would be Rutabaga. I know that my mother mashes up Rutabaga with some sugar and that's really our version of mashed potatoes. It's absolutely delicious with some cracked black pepper and if the Rutabaga is ripe and softer it should produce a natural sweet flavor. So it would be interesting to see how that fares as a milk alternative.
I feel like chickpea milk (with plenty of sweetener) could work quite well
Maybe replace some of the water with the chickpea water from the can
what about trying to milk already made things like cookies and cake? would that be weird?
Sucha catchy start..love that.
I think you recently changed your mic as your voice nd smile sounds a lot crispier.
Love ya
Would like to see you try carrot and beet milk. I use natural Beet sugar in my loose leaf teas and it enhances the flavors of the teas while adding a natural sweetness.
It was so interesting to watch this video!
Where I live (county side of Japan), I can only find soy (the most popular), almond and coconut milk.
There are so many different milks ready to drink there. I think rice milk is the one I’d like to try the most.
From the ones that you made, I’d like to try the potato milk, but I think peanut would be the one I’d like the most.
theres a cafe where i live that actually sells black sesame lattes and theyre the best! they only sell them in the winter time though ): they dont have coffee in them, its just a nice sweet but nutty drink.
My ancestors made "milk" from hickory nuts and it is probably my favourite alt milk out there. Hickory nuts are hard to find commercially, though, but very worth it. They have a high fat content and it makes a nice mouth-feel if you don't add too much water. Pecan or black walnut is probably used more today but I don't think they work as well flavour-wise (they're both less neutral, and pecan has a very thin texture).
American chestnuts were also used to make a "milk" but disease has pretty much extirpated chestnut trees from my area so I've never tried it myself.
Peanut milk is actually a thing in China/Asia area, and you can buy canned peanut milk drinks (花生露) from Asian markets. However I do not think they would go with coffee since they are sweetened and added with other stuff for better mouthfeel. I'm gonna make my own peanut milk tomorrow and see how it goes!
It is kinda interesting to think that Chinese people has been making milk out of plants many, many years ago since they are not a fan of drinking cow's milk. There is soy milk (豆浆), almond milk (杏仁露), walnut milk (核桃露), coconut milk (椰奶/椰汁) just to skim across the asian market beverage aisle.
Oh and by the way, coconut milk latte has been a huge thing in China these years. Super yummy. A must try.
Thank you for showcasing this awesome device~ I just got my own Almond Cow~ I am very excited. Thank you for the inspiration~
When I saw that was fresh corn? Oh my. I thought why didn't she get dried corn?! There are a whole bunch of grains you could try. Chia milk? And then it would be weird & jelly-like once combined with the water. Interesting though! Tapioca milk, rye, millet, amaranth, wheat berries would all be interesting. I would start trying all sorts of things...dried fruits & vegetables (cauliflower milk?) Seed milks..sunflower, pumpkin, etc. etc. I'd just try dried things though. I think that would turn out better. What a cool machine! Thanks for all your awesome videos! :)
I love coffee!!! I'm so glad to have found your channel. You are great!
This is so freaking cool! Please do more milk videos! I'm seriously considering to buying this for coffee. 🤣 I want to see some strange ideas that might work like sweet potatoes, fruit milk, maybe a blend of seeds and nuts, or maybe a pumpkin milk. Just some ideas. Love the videos!
I make mine with an assortment of raw nuts - Brazil nuts, almonds, hazel nuts, walnuts and/or macadamia nuts and/or pecans, sometimes a little coconut, whatever I feel like that morning. I use a little smoothie blender and strain it through a nutmilk filter bag, just one coffee's worth at a time. (Then I mix the pulp in with some oatmeal or multi grain hot cereal. ) I don't have the almond cow, but it seems pretty easy to me in the smoothie blender.
The black sesame milk makes me wonder if forbidden rice milk would be good
welcome to the world of horchata, open your eyes
Omg I'm imagining red bean milk I bet that would be amazing!!!
Please try carrot milk! And onion milk - for giggles.
They've been selling black sesame "milk" coffee in coffee shops in Japan for over 10+ yrs. I would always get one when visiting but now I can make my own. Thanks!
I think blends of nuts and seeds could be nice, for example sesame cashew, since the sesame on it's own came out too watery and cashew on it's own is often used as a cream alternative.
Sunflower could also be nice, on it's own or as a mix in with other ingredients.
I bet smooth peanutbutter would fix a lot of it. It's likely ground a lot smoother already, and the non-fancy off the shelf stuff has emulsifiers in it which would likely help in turning it into milk.
I really enjoyed this video and agree with other comments stating you should do more, one possibly being how to make a creamer. Oat creamer please with flavors like pumpkin spice and peppermint mocha.
I know people use corn cobs (like the core, not the kernels) to make a soup base for some chowders. I'm curious if that also might milk well
I swear I tried to catch the cap when it slipped off the almond cow, lol.
I'd be interested to try peanut milk. I don't actually get sweetened non dairy milk, so I wonder how these would rate without any sweetener. The macadamia nut milk I'd be interested to try too that you showed at the beginning, but I don't think I've ever seen it. A couple other nut milks that could be interesting I would put forward are hazelnut and pecan. I love both.
hey! in the coffee shop i work in we make almond milk and oat+cashew+coconut milk, it would be interesting if you try to steam all of them since i noticed big differences while i used to process the right recipes for both of them.
As a barista I’m interested in how these steam. Soy milk and nut milks steam horribly, they get chunky and sometimes get off flavors, and most of us adore oat milk because it steams perfectly, almost identically to whole milk.
This does make me think that other grains would make good candidates for milks. Barley? Quinoa? Oh man, some wealthy white people would go crazy for quinoa lattes.
50/50 sesame seed and flaxseed. toast slightly before using.
also peanut butter coffee is a good alternative to bullet coffee
I'm glad I was recommended this one. I saw some of your videos before and liked them and then UA-cam stopped recommending you. I realized I hadn't subbed but I have a terrible memory... this time I subbed. :)
Awesome.
I pretty much switched from latte to espresso before the alternative milks revolution, but it sounds like something nice to experiment with.
Obviously, you should try to follow your own advice, see if you can get the peanut milk just right.
Also, can you make oatmeal milk?! If the commercial ones are your go to, then a homemade one just might top the chart.
we need a milk alternative video part 2!
me, a lactose intolerant person with ibs, whenever i use a small amount of dairy in my coffee: ROCK AND ROLL BUCKAROO
I do this to myself a lot but in other things (see: these past two weeks) and oh god am I having quite the issues. And gluten intolerance layered in there for a fun effect. 🤘
the moment she poured the black sesame milk into the bottle, i instantly got excited. why? well there's a restaurant who serve the most delicious black sesame ICE CREAM and it's my favourite!!! i got excited cus i KNOW it's gonna be good!!
There are a couple things you should definitely try with this machine! Firstly, coffee milk (which is probably just going to end up being gritty coffee), and bean milk, any kind of bean really!
Soaking the peanuts or the almonds in the recipes before blending might help with the gritty texture.
Adding the corn to the potato milk instead of almonds could have been interesting if only to change the colour...no clue how that would taste though..
Also joining in to 'will coffee beans milk' 🤔, though perhaps just a few beans in some nuts/oats, to make a quick coffee flavored alternative milk ?
Or substitute the water in the alternative milk recipes with cold brew/drip coffee? So many experiments...
I wonder how plantains would work...or maybe a mixture of plantains and nuts. You can also let them ripen to sweeten before use.
Corn does have a lovely white milk but that means you need to use it directly from the cob and then scrape in the liquid from the cob.
So this is basically just a soup maker without the heat function, and with a small strainer basket instead. But it costs about four times as much.
Link to a soup maker ? I haven't a clue what that is.
my great uncle had a corn-specific farm, and made a corn milk for his coffee. It involved stewing and straining the corn. It was incredibly sweet and thin, and was like, an off white color, but it was really nice in coffee.
Peanuts are legumes that grow underground and almonds (walnuts, macadamia, etc) are tree nuts, so it makes sense to me that peanut juice is different than the true nuts. :)
I'm curious about pecan, hemp, and cashew milk. I've made oat, and almond, and a combo oat/cashew/oat milk... I like thicker milks and almond is too watery for me. Some soy or almond (chocolate) I can drink straight. And I'll cook with them. But not for coffee or matcha. Oat is my favorite. I love experimenting with things, so, I'll keep trying. And I've been really curious about Almond Cow so I'm thrilled you tried one out.
I feel hazelnuts, cacao, or strawberry might be interesting to try. Not necessarily for having them in coffee, especially the strawberry, but also as themselves.
Once my roommate and I made peanut milk purposely, because u can make tick foam with it for lattes. It's quite good! ❤️