I’ve tried nearly every plant milk on the market, but this mixture is my favorite of all of them! Most plant milks are good, but they can also be just a bit too thick or too watery, too sweet or not sweet enough, or have a touch of bitterness or grassiness. This combination of soy and oat milk, however, is deliciously rich and creamy with just the right amount of body and sweetness. You do need to buy two cartons of milk and mix them together in a gallon-sized container, but that only takes a minute to do. In addition to the taste, I really love that the Silk Unsweetened Original Soymilk is organic and that the Chobani Oatmilk is made with gluten free, organic oats. (I did check with Chobani to confirm that they are using certified gluten free oats.) I prefer to use the Plain Chobani, but the Plain Extra Creamy is great in this combination too. If you used to like 2% dairy milk, choose the Plain and if you were a whole milk fan, choose the Extra Creamy.
Shake both cartons well, then pour them into a gallon-sized container with a tight-fitting lid:
Put the lid on tightly and shake to combine the two milks. Then, pour yourself a tall glass of milk and enjoy!
Of course, nothing goes better with a glass of cold milk than a chocolate chip cookie! I made these with the Brown Sugar Cookie Mix from Freely Vegan. (I followed the package directions and made them with Earth Balance spread and soy milk, and added a cup of chopped walnuts and 10 oz of dark chocolate chunks from Aldi.)
*Please note that while this mixture is my favorite milk for drinking plain and for making tea or cocoa, I do not recommend using it for gluten free baking. I much prefer to use a high protein milk like soy, Ripple, Bolthouse, or any other plant milk with at least 8 grams of protein per cup. This helps greatly with the structure of gluten free baked goods.