I have tried practically every dairy-free milk there is on the market, from tastings at specialty food shows to testing out recipes with store-bought dairy-free milks. Though I love dairy products, I do try to limit my intake to some degree now and then. I recently learned of Milkadamia, a new dairy-free alternative made of raw macadamia nuts, grown on the gorgeous Jindilli Family Farms in Australia. The taste is exquisite: creamy, gently sweet, and truly stands out from the other types of dairy-free milks on the market.
I love to add Milkadamia to smoothies, soups, overnight oats recipes, coffee, tea, hot chocolate, and more. The taste has made a world of difference in my traditional chocolate, peanut butter, and banana smoothie with chia seeds that I make on a regular basis. The secret to how milkadamia perfectly complements every recipe is easy. It is the smooth taste that come from raw, never roasted, nuts. Just as nature delivers un-roasted macadamias, they’re transformed into flavorful milks that is quickly changing how milk tastes now. The artisan package is so attractive and perfect for displaying in the home on a kitchen counter prior to use. Milkadamia should be refrigerated after opened and used within ten days.
This new dairy-free milk is also gluten-free, soy-free, NON-GMO, vegan, cholesterol-free, an excellent source of vitamin D and B12, and has 50% more calcium than 2% dairy milk.
Milkadamia, available in Vanilla, Unsweetened and Original, is sold in the shelf stable section of over 5,000 retailers in the US, and is expected to double their numbers over the next 12 months. Retail locations include Whole Foods, Wegmans, Meijer, Safeway, Natural Grocers, Sprouts, HEB and more, as well as e-commerce including Amazon, Jet.com and Thrive Market.
Milkadamia’s new line of refrigerated milks will be debuted in Walmart in January of 2018.