Random Vegan Tip: The Coconut Milk Cappuccino
Speaking of animals, I know that a few of you are trying on a vegan diet for your new year’s resolutions so I wanted to share a discovery that I made this morning: the coconut milk cappuccino. [Note: neither of us is strictly vegan but we both enjoy what I’ll call a vegan-heavy diet.]
After years of drinking my espresso black, I’ve recently rediscovered the decadent pleasure of a yummy cappuccino. (I blame the Dean & Deluca’s in New York where Siobhan and I ordered them on a whim this December. I’ve been on a cap kick since.) Like many people, I’m on the fence about dairy. Yes, it’s delicious and unless I really overdo it on cheese or ice cream, my stomach seems to hold up ok. But I have my reservations nonetheless, even about organic milk (which is what I use in my morning cappuccino).
So today I tried something new and made it with coconut milk instead. I realize that my obsession with all things coconut is reaching parody peaks at this point but here’s why coconut milk is great: 1) It brings fat to the party, which makes things taste better (it’s become my go-to for green smoothies as well), 2) it has a third of the calories, and 3) none of the sugar of regular milk. It also contains fewer ingredients than soy, almond or rice milk. In my opinion those tend to be overly sweet and kind of processed tasting. And by the by, a similar conclusion was reached on Mark Bittman’s blog.
Got any other great vegan tips for our brave friends? Share the love.