When I was in college I ate one of two things for breakfast, a bagel with cream cheese or jelly or Kashi Go Lean Crunch Cereal with vanilla soy milk. While times have certainly changed in regards to my breakfast preferences, one thing that hasn’t changed is my love for milk substitutes like soy, almond and coconut milk.
Over the years I have moved away from buying soy and more towards almond and coconut milk. Imagine my delight when I discovered several months ago that Silk is now making a blend of almond and coconut milk!
I have been purchasing the Silk Almond Coconut Blend for months now. It’s the perfect blend of flavors and I love the creaminess that the coconut adds to the almond milk which can sometimes be a bit watery. It not only tastes amazing but has great health benefits as well!
– 50 calories per serving in the sweetened version, 35 in the unsweetened
– 50% more calcium than dairy milk
– Vitamin E
– No cholesterol
– Dairy, lactose, gluten, casein, egg and MSG free
– Non-GMO
– No artificial colors or flavors
It works so well in so many recipes. Here are some ideas for you!
It’s a no-brainer that it’s been a staple in my smoothies. It’s especially delicious in my Tropical Green Smoothie.
It adds a nice flavor and creaminess to oatmeal. Especially with fresh local peaches and lots of almond butter!
It’s perfect in these no bake chocolate peanut butter cookies. The coconut milk in the blend goes so well with the coconut oil in the recipe.
And I’m dying to try it in these blueberry banana pancakes. Doesn’t banana, blueberry and almond coconut milk sound like such a delicious and summery combo?
Silk also just released an almond milk with protein and fiber that adds 5 grams of fiber and 5 grams of protein to each serving. If you’d like to try the new Silk Blends Almond Coconut Milk or the Silk Almond Milk Protein + Fiber, check out their Facebook page for a coupon!
What did you eat for breakfast in college?
What’s your favorite way to use almond milk or coconut milk?
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
