This week on More Good Day Oregon, I made an Almond Chai Coffee Creamer that I think you’re going to absolutely love. It’s so, so creamy — as well as dairy free (and guilt) free!
The Inspiration Behind Almond Chai Coffee Creamer
Cow’s milk products — everything from milk for our cereal to Greek yogurt — have historically been an integral part of traditional diets all over the world. However, in recent years, many people have figured out that they can’t digest dairy properly, and they’ve had to go dairy-free.
Almond milk, as well as other plant based milks, have come to the rescue over the years, enabling people to enjoy dairy-style foods, without the digestive drama. Plant based milks have become so popular, in fact, that the industry is anticipated to grow from $7.4 billion in 2010 to $16.3 billion in 2018. That’s a lot of almonds! And soy and cashew and hemp…
But here’s the thing with most commercially available plant milks: they can be light on the actual nut content — which means you’re getting a fraction of the nutritional benefit that you’d get from eating a handful of actual nuts.