By jove, I think I’ve done it!
You know how I have been on my quest. A quest to satisfy my daily habit. I have tried everything – almond, cashew, coconut, sunflower, flax, hemp and blends but none of them have been able to satisfy me.
Until now. The inspiration came to me while making the instant cookie dough protein bars which are yummy and hit the spot. So I experimented and I still may not fully be there yet but I think so. This has been in the works since mid November and now I’ve learned to tweak it each time I use it depending upon my needs for that time.
I won’t lie, it is calorific. But it is an S and as low/moderate/high in protein as you make it. You can customise the recipe depending upon your budget, taste, dietary needs, etc. Leave out the Sunflower Lecithin if you don’t have it. Use 1/2 TB of WPI and 1/2 TB of Collagen Peptides if you’d prefer. You can even use 1 TB of cream if you find 2 TB too heavy for you. This is similar in composition to a Rich Trimmaccino but I don’t much like the texture or taste of MCT in my beloved coffee. I also tried to make it similar in composition to normal dairy milk… it comes pretty close except my recipe has more protein, more fat and less carbs so quite different really. 🙂
And it texturises just like dairy or soy milk! BUT it isn’t dairy milk! It’s dairy though, just not dairy milk.
As it is the nutritional breakdown is:
Protein: 13
Fat: 12
Carbs: 2
Calories: 164
Susan’s Low Carb Milk
- 1 cup water
- Pinch of mineral salt
- 2 tbsp of cream (pure, no added sugar)
- 2 teaspoon Natvia or sweetener of your choice (sweeten to taste)
- 1/8 tsp Sunflower Lecithin
- 1 Scoop (30g), 100% Whey Protein Isolate – Natural Flavour
Blend gently to combine in Thermomix, food processor or whatever you use. I then use this was a 60ml shot of espresso to make my cappuccino because this milk froths and textures up beautifully!
Let me know how you go with this recipe. I hope this enables you to enjoy a rich, delicious normal tasting cappuccino occasionally.
