Chocolate Brown Rice Roasted Almond Mylk

“Good lord! This tastes freaking delicious!!!” I said, as I slurped the smooth, light liquid delightedly. 🥛🤤

It was the first time I tasted rice mylk. I’d purchased it at a grocery store in the US. 

Initially I’d been skeptical to pick it up because the tetra packed almond mylk from the same brand had been an overwhelming disappointment.

But my curiosity won, and here I was, sipping on this incredibly soothing, vanilla flavoured beverage.

After that, I glugged down tumblers and tumblers of rice mylk on a daily basis while I could get my hands on it.

As soon as I got back to Bangalore, I wanted to try making it at home.

I did some research, cooked white rice, and blended it with water.

❗️What emerged was a thick, starchy, undrinkable mess! 😂🤣

It was nothing like the heavenly tetra packed goodness I’d fallen in love with. But I don’t give up easily. Certainly not after the first try.

It took a couple more experiments, but eventually I zeroed in on the perfect home made rice mylk recipe. 👏🏽

🍚 Use a variety of rice that doesn’t have all its fibre polished off – brown or red (Rajmudi) work great

💦 Contrary to what you’d expect, the volume of water has to be higher in rice mylk than in nut mylks (like 1/2 C cooked rice to approximately 1 L water)

That’s it. That’s the big secret. 😂

Blend well. Strain. Get ready to *glug glug slurp*.

Some bonus tips:

📝 Cook the rice very well, and cool it completely before blending.

📝 You can add any sweetener (dates, jaggery, maple syrup) and flavour (pure vanilla extract, cocoa powder, cinnamon) while blending and then strain the mylk.

📝 If you have a high powered blender, you might not have much stuff left to strain. But strain it anyway. This mylk is best enjoyed smooth and light!

If you enjoy these hacks that go beyond just recipes, join one of my Demystifying Vegan Cooking small group training sessions.

Rice mylk is very enjoyable when you drink it by itself (lightly sweetened if you like). But it also works well in:

🌼 Cereal

🌼 Payasam/Pudding

🌼 Smoothie

🌼 Fermented into Spicy Buttermylk

🌼 In baking Cookies, Cakes and Bread

🌼 Light, cold beverages

Chocolate Brown Rice Roasted Almond Mylk

2 T Well Cooked Brown Rice

3-4 Roasted Almonds

3 tsp Cocoa Powder

Date Syrup to taste (alternatives: Jaggery, Maple Syrup)

Dash of Pure Vanilla Extract (skip if you don’t have pure extract)

Pinch of Salt

2 Cups of Water

• Add all ingredients (except water) into a blender jar
• Pour in a little water and blend into a creamy paste
• Add the rest of the water and blend until smooth
• You could optionally strain this
• Pour over ice and enjoy your refreshing beverage! ☺️

Raw Vegan Superfoods Smoothie

I've decided that every Thursday, I'm going to go completely raw. I've already done this two Thursdays in a row and am feeling pretty proud of myself. Of course, it does help to be spending most of my waking hours at a restaurant where pure juices and fresh salads are our speciality. ;)

I started this mainly with the intention to get my creative juices flowing so I can delve deeper into making more raw foods. As a friend of mine who went raw for 21 days told me, the best way to push yourself to come up with more raw foods is to go raw yourself.

Though I currently don't think I have the will power or inclination to do this strictly for even one week, leave alone three, in a row, I believe once a week could be quite easy to keep up. :)

Though I haven't been hit with any sudden inspirations to create fancy, raw dishes, there are so many cool little things I've already learnt about how my body and my mind work. I'm sure that as I keep going, I'll have a few interesting ideas for raw dishes.

And while I'm on this journey, I'm hoping to find a bit of time to share some recipes here with you all.

Here's one for a fantastic, power packed smoothie I made myself for breakfast yesterday. It was amazing how it kept me going for a few hours!

Try it yourself and enjoy! :)

Tropical Garnet Cocktail or Mocktail - Virtual Vegan Potluck November 2013

Aaaargh! I'm totally kicking myself right now!!! After all the effort and time Annie and the VVP gang has put into coordinating The Virtual Vegan Potluck, I totally screwed up and got my date wrong. I forgot that the post had to go live this morning at 9:31 a.m. my time and kept thinking it has to go up tomorrow. Now I see all these VVP post links being shared online and I'm feeling so guilty!

Thankfully, I have my recipe created and pictures clicked already, so even though my post is going up at the wrong time, I'm hoping it's not too terribly late since it's still early in the potluck day for most people.

This the the 3rd time I'm participating in the VVP. My first two posts were Hot Spiced Cashew-Sesame Mylk Chai and Rice Mylk Majjige. They were both beverages and this one is too. I believe beverages will be my forever VVP tradition. That is, if I don't get banned from participating in the next round. :P

Seriously, I'm really really sorry Annie. :(

Ok, without further delay, here goes my recipe for Tropical Garnet Cocktail or Mocktail

The only difference between the Cocktail and Mocktail is the booze. One has the awesomeness of Coconut Malibu in it and the other just skips it (but is awesome nonetheless).

For the Tropical Garnet Base Mix:
2 Beets - scrubbed well and washed
1 C Coconut Mylk
1 C Seltzer Water (Plain Drinking Soda)

* Cut off both the ends of the beets but don't peel them
* Chop them up roughly and grind in a blender jar until they're as fine as possible
* Add coconut mylk and blend well
* Add seltzer and pulse a few times to let the coconut and beet flavours get infused into each other
* Transfer to an airtight jar and store in the fridge

For the Cocktail/Mocktail:
Garnet Base Mix
Coconut Malibu (only for cocktail)
Seltzer Water

* Put a few spoonfuls of the garnet base mix in a glass
* Add a splash of the Coconut Malibu (if using)
* Pour seltzer water over everything
* Enjoy your fizzy cocktail/mocktail! :)

The VVP is an event where various blogs from the world participate and share a recipe at the same time. Each blog is linked to the next to form a circle, like a warm, delicious hug. :) You can find the whole list of participating blogs at the host site, Vegan Bloggers Unite.

The blog before mine shares a delicious beverage - Chocolate Protein Tonic from The Veggie Nook (do note that the honey mentioned in the recipe isn't vegan though)

The blog after mine shares a yummy bread - Garden Harvest Cornbread from Sift, Stir and Savour

Thanks for dropping by. Have a fun Virtual Vegan Potluck! :)

Rice Mylk Majjige - Spicy South Indian Buttermylk for Virtual Vegan Potluck 3.0

It's Virtual Vegan Potluck time once again! Wheee.

If you have been following the VVP blog route, you have arrived here from Veggie4ayear. You can click on the "Go Back" button below to go back to her VVP blog post which is the first in the Beverages category.



I took part in the VVP for the first time last November. I made Hot Spiced Chai with Cashew/Sesame Mylk which was voted as the Award Winning Recipe in the Beverage Course and got featured on the VVP blog last month. I even got a cool VVP Tee. :)

This VVP, I'm back with another Beverage offering, complete with a step-by-step HowDo tutorial. Spicy South Indian Buttermylk made of Rice Mylk.



Buttermilk/Moor/Majjige is a quintessential South Indian beverage. It's made out of yoghurt that's been blended with water, flavoured with lime and spices and seasoned. As I mentioned in my Peanut Curds post, the first thing a South Indian does when they turn vegan is to look for a vegan yoghurt alternative to make Curd Rice. More often than not, vegan Buttermylk is the very next thing curds get turned into.

Cold Majjige is one of the most delicious things to sip on a hot summer's day. It's spicy and soothing all at the same time. It is chock full of beneficial bacteria which are extremely soothing for your tummy and help to beat the ushna (body heat) that is generated because of all the mangoes you've been indulging in during the summer months. :)

I really like the gingery, mustard-y goodness, but it can also be prepared in a more simple and non-spicy way by just blending the curds with water, ice (optional), salt and lime. It's pretty tasty that way too.

You can start with any packaged or home made plant based yoghurt - soy, peanut, cashew, oat, rice... It just has to be absolutely plain - unflavoured and unsweetened. I've made this one with Rice Mylk that I turned into curds by adding a few cups of rejuvelac and letting it ferment overnight. Since Rice Mylk is already watery to begin with, I feel it suits the Buttermylk recipe well. And the starch in the rice makes the end result extra soothing.

Now on to the step-by-step How-Do recipe for Rice Mylk Majjige. Enjoy! :)

To continue on the VVP path, you can click on the "goforward" button below to be taken to Gazing In's VVP post, which is also a Beverage.

Or if you want to go to the beginning of the whole list of 169(!!!) blogs which are participating this time in the Virtual Vegan Potluck, you can find them on the host site Vegan Bloggers Unite.

Thank you Annie, Somer, Lidia, Jason and everyone else behind VVP for making this awesome event possible! :)

Mango Mint Kokam Juice Cooler

This is one of those totally experimental recipes which I concocted on a whim. Even though the flavours seem like an unlikely combination, I'm very pleased to say it turned out pretty darned slurpable! :)

Kokam juice is a locally available health drink made of Kokam berries. It is most commonly available in a concentrated syrup/squash form which can be mixed with water to make a kind of sherbet. It has a very cooling and hydrating effect on the body and is a perfect drink for hot hot summers, like the one we're experiencing right now.

In this recipe, I've used the Kokam syrup as the sweetener. If you decide to use the Kokam juice that is available in tetra packs (instead of the syrup), just eliminate the water. I don't recommend any additional sweetening though.



2 Ripe Raspuri Mangos - peeled and diced
1 Small Yelakki Banana - peeled and chunked
Handful Mint Leaves
2T Kokam Syrup
Juice of 1/2 Lemon
Pinch of Black Salt
1/4 tsp Pepper Powder
1 C Cool Water

Blend everything together with ice.
Enjoy! :)