This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SwapMilk4Silk #CollectiveBias
Finding ways to cook smarter has always been a goal of mine. Having two rapidly growing boys, it matters to me what goes into my food. I look for ways to add more vitamins. More nutrients. And definitely more calcium. But in the past I’ve run into some obstacles in this mission. You see, my oldest son was lactose intolerant as a baby. Anything with dairy in it left him heaving. And while (thankfully) he grew out of that to some extent, he still has an not so great reaction to an abundance of dairy products so I’ve gotten used to using non-diary Silk Almond milk substitutes in much of my cooking.
Now at first, I thought switching out my milk for Silk was going to be a challenge. But as I saw my son being able to enjoy more and more items that he had previously been afraid to even try, it all made sense. And as I started tasting those same items myself, I discovered that the silky texture of Silk Almond Milk with 50% more calcium than dairy milk is really the only way to cook some of my favorite recipes!
So, how did I make the swap and discover dishes that were more amazing that I could have ever dreamed? It’s actually quite simple. On a trip to Walmart, I spotted Silk Almond Milk and Silk Single Serve Almond Milk boxes.
Whether it was the individual shelf-stable boxes located in the aisles of the store or the half gallons of Silk found in the refrigerator section, they were a simple way to add more dairy-free calcium to my favorite dishes without packing them full of calories. Inspired by the idea of giving my favorite dishes a silky twist, I decided to try out what I was calling Project Swap on a recipe I’ve been making for years. And the end result can only be described as delicious!
What You Will Need:
2 Cups of Silk Unsweetened Vanilla Almond Milk
1 Teaspoon of Vanilla Extract
1 Teaspoon of Almond Extract
1/8 Teaspoon of Salt
1/4 Cup of Unsweetened Cocoa Powder
1/3 Cup of Sugar
Dark Chocolate (Grated)
Strawberries (for Garnish)
How to Make It:
I started by measuring out two cups of my Silk Almond Milk.
Then I added it to a large pan over medium-high heat and warmed it for about five to seven minutes (until it was bubbly around the sides but not boiling).
While my Silk Almond Milk was warming, I mixed together my eggs, vanilla extract, almond extract and salt in a small bowl and whisked it until it was fluffy. With that prepared, I combined my cocoa powder and sugar in a separate bowl and mixed them together well. Then I was able to slowly pour my dry mixture into my wet egg mixture, whisking as I added the ingredients to form a chocolate dough like mixture.
Once all my ingredients were mixed together and my Silk Almond Milk was hot, I slowly poured my hot milk into my chocolate mixture, adding only a little at a time and mixing it well so that my eggs would not be cooked by the heat of the Silk Almond Milk.
With my Silk Almond Milk and chocolate mixture well combined, I filled four waiting greased ramekins set in a large glass casserole dish about three fourths of the way full with my custard mixture.
Immediately, I could see what a smooth and creamy texture the Silk Almond Milk had given my custard and I couldn’t wait to get it cooking!
I was almost ready to bake my custard but first I needed to add my water bath to help them keep the right consistency. To do this, I simply poured boiling water into my casserole dish, filling it to approximately the same height that my ramekins were filled.
Then I placed my Chocolate Almond Custard into the oven at 350 degrees and set the timer for 30 minutes.
While my custard was cooking, I decided that I’d whip up a quick treat for the kiddos using the Silk Single Serve Almond Milk boxes. I had picked up a six pack of vanilla and since I knew they only had 90 calories per box but still boasted 50% more calcium than dairy milk and were a great source of Vitamin E, I thought they would help me to make a perfect afternoon snack that would keep my kid going till dinner. Since I already had chocolate on my mind, I decided to whip up some simple Strawberry and Chocolate Almond Milk Smoothies.
Making these was the easiest thing ever. I simply set out my Silk Single Serve Almond Milk Boxes, ice, fresh strawberries and a teaspoon of cocoa powder.
Then I added all my ingredients and one box of Silk Single Serve Vanilla Almond Milk to my waiting mixer.
A few quick pulses of the mixer and I had a smoothie that was perfect for warm afternoons and was made with Silk Milk, ensuring that I wasn’t adding any artificial flavors, cholesterol or saturated fat to their afternoon snack!
Plus, since I made my smoothie with Silk Single Serve boxes, it was a treat that I could make in perfectly sized portions any time I wanted – no measuring required!
With the kids sipping on their delicious, dairy-free smoothies, it was now time to take my Chocolate Almond Custard out of the oven and man, can I just say that the whole house was smelling amazing at this point? I had cooked the custard to perfection, where the edges were solid but the center still jiggled slightly when shaken. After removing them from the heat of the oven, I placed my ramekins of Silk Almond Milk Custard onto a cooling rack and then once they had cooled down enough, I covered them with aluminum foil and put them in the refrigerator.
After setting my Chocolate Almond Custard made with Silk Soy Milk in the refrigerator to cool, I proceeded to make the rest of my dinner and wait with anticipation until it was time for dessert! Just one short hour later, with dinner served and my family waiting to see if I had been able to truly top an trusted recipe with my Silk Milk Swap, I grated a small amount of dark chocolate, added a strawberry to each ramekin and served my delicious dish to my waiting family.
We were all blown away by the smooth and creamy texture that the Silk Almond Milk gave my trusted custard recipe.
From the very first bite, we could taste that this family favorite had gotten a dairy-free makeover that we could all enjoy!
And after eating every last bite in their ramekins, ALL of my boys declared that non-dairy Silk Almond Milk was the secret ingredient to making my Chocolate Almond Custard unforgettable!
Going forward, I’ll be making the swap and ensuring that I’m giving my family the best possible dishes. Instead of doing things the way my mom did and my grandma did, I’ll feel great knowing that I’m cooking smarter by swapping out my milk for Silk Almond Milk! Available in seven delicious options that all have less than 100 calories per serving, it’s my new secret ingredient that ensures I had delicious dishes that my family can enjoy and on-the-go shelf stable drinks that boost our calcium while giving us the taste we love!
If you’re ready to make the swap and add Silk Almond milk to your kitchen, start by heading to Walmart and picking up your favorite variety today! Then put your own favorite recipes to the test! From shakes to smoothies to custards to pies, you might discover like I did that non-GMO Silk Almond Milk is the perfect way to add taste, flavor and non-diary goodness to your daily life!
Want more amazing Silk Almond and Cashew Milk recipes? Be sure to check them out here. I’d love to know what you’ll make first with the delicious goodness of Silk!