Here are the ingredients, be prepared to have your mind BLOWN!
(There are only 2)
Almond Milk of YOUR choice (IE: brand, flavor: vanilla, chocolate, etc)
BOOM! That's it!!
Again, I always recommend organic & non gmo ingredients.
I use Silk almond milk, because I trust it. I’ve verified that it is non gmo.
I put about 1/2 cup chia seeds mixed for each cup almond milk.
I don’t always measure but I find it helpful, because when I make a tasty treat or meal, and it turns out AMAZING I want to recreate that. So I make sure I measure and know everything I’ve put in it.
If you’re not going to eat it right away, it’s best to refrigerate, depending on the time of year, the temp in your home and if you bought the cold almond milk (which is better for you) or the cheaper one. (It’s smaller, I buy it so I don’t waste the almond milk, as it tends to go bad within two days in the fridge.)
You can also use Hemp Milk or Coconut milk, (I recommend So Delicious, because again, I’ve verified it to be non gmo). You can add vanilla, cinnamon, or if you’re not a Vegan or Paleo person — anything you want. I just say keep it as healthy as possible. It’s your food though!
The consistency of Coconut milk is thinner and more prone to cause acid reflux. (At least for me.) If you make your own, that’s better than store bought almond milk.
These foods are shelf sustainable (unless you buy the cold milk). You can also store in your garage in the evening for a few hours if it’s cold enough.
Photo by Fotolia/Rozmarina