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Almond milk drinkers, I have a question for you!!

Tuesday, March 12, 2013

Ok, I REALLY prefer coconut milk to almond milk, but here is my dilemma - My protein/electrolytes are low, so I always get the protein/calcium fortified version of the lactose free milk options - coconut milk (I use the Coconut Dream brand) has a 3x the calcium/protein, which I find delicious. However, they don't make an unsweetened (which is different than no sugar added!) version, so it comes in at 80 calories a cup. I recently saw an almond milk (Silk, I believe?) that is a whopping 5x the protein AND is unsweetened, so it comes in at 40 calories a cup! I find it delicious. It tastes like slightly flavored water, but has a lot of protein! My problem - I make hot chocolate/carob with these "milks" and the 5x the protein almond milk curdles when heated! FAIL! Is this because it is the almond milk, or is it just the 5x the protein version? I recently bought almond coconut milk (sounds delicious!) and I'm afraid to make a hot drink with it in case the almond in it causes it to curdle.

Any suggestions? Words from the wise?

If only there was a 3x the calcium/protein coconut milk that was unsweetened :(
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Member Comments About This Blog Post
    Thank you CANES4EVER63 for asking the question.

    Thank you PARASELENIC. Your solution works for me.
    995 days ago

    Comment edited on: 6/1/2015 7:48:53 AM
    I drink a protein milk sub with coffee and protein powder every morning.

    The same thing happens for me with my soy milk and rice milk... I've tried different brands, different orders of adding ingredients, different temps, and they always seem to curdle....

    so I developed a work around.

    thing 1: curdled does not mean bad-- it's not spoiled or anything, it's just caused the proteins to bind-- this is what happens when you make cheese-- it's the "curds", so it's still edible.

    So, I make my coffee as usual, and watch it curdle. Then I pour it into my magic bullet (handy tiny blender-- any kind will do) and whir it up. That not only breaks up the curds and redistributes them evenly for a smooth creamy awesome bevy, it also froths the top, so it's like having a schmancy drink from a barista.

    Probably not the answer you're looking for, but it works for me.
    1806 days ago
    I don't "boil" the almond milk, just gently heat, with no problems (no issues in coffee either). Generally we do the Blue Diamond Almond Breeze but I will grab whatever is on sale! We also use the dark chocolate almond milk to make "hot chocolate" for my son ;)
    1806 days ago
  • BUSYMOM911
    Rachel, I tried looking this up for you.

    I know your question was about almond milk with carob, but I found this out about coffee. Maybe it relates. There are references to soy & almond milk curdling in coffee because of the acidity. Acids curle the protein. Maybe carob is acidic? They also suggest starting out with the milk, and then adding the coffee.
    Also, sometimes they reference the liquid being too hot. One place they suggested not to boil the liquid.
    Also, coconut milk curdles if heated at high temperatures or for too long.

    I don't know any of this first-hand, but maybe you can gleen some knowledge from this.
    1806 days ago
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