There is no shortage of alternative milks in stores right now. From goat to oat, there is an overwhelming amount of options. Enter: MB Milk. This is a perfect fit for anyone - those with lactose intolerance, nut allergies, or looking for a non-dairy alternative that has a bit more nutrition. A serving of Mother Butter, which contains your daily serving of Omega-3’s plus other minerals like iron, magnesium and folate, easily whips into a velvety milk without any preservatives or trips to the grocery store (shelf stable milk base, anyone?).
After blending up a small batch, I opted to use it as a base for chia pudding. Not only was it a fun way to add Mother Butter to the pudding itself, but it also gave it a richer texture than using other liquids. Layer into a parfait with yogurt and fruit, or simply enjoy in a bowl with any other toppings for a protein and mineral packed snack.
Equipment: blender, measuring cup, measuring spoon, whisk, bowl or other container
MB Milk (makes about 1 ½ c):
- 2 ½ tbsp Mother Butter
- ¼ tsp vanilla extract
- 1 c water
- Pinch salt
- 1 ¼ c MB Milk
- 2 tbsp chia seeds
- 1 tbsp maple syrup
- Optional toppings: fresh/frozen fruit, jam, coconut flakes, granola, cacao nibs, yogurt
Milk: Blend Mother Butter, water, vanilla and salt in the blender until creamy.
- Mix chia seeds, maple syrup, and Mother Butter milk together in a bowl or container with a whisk.
- Cover and refrigerate for around 2 hours, stirring occasionally to break up any clumps.
- Garnish with toppings and enjoy!
- After initially combining the milk and seeds, the chia seeds mayl sink to the bottom. Keep your whisk in the bowl and stir every 20 minutes or so for the first hour to ensure everything gels evenly. It will thicken quickly.
- Make small batches of Mother Butter milk. Mother Butter is all natural and does not have stabilizers and preservatives that keep it emulsified - so you’ll notice the milk doing the same. A strong mix with a whisk will bring it back together!
About The Author: Olivia Portelli