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Taste Test: Soy, Rice or Almond Milk?

I tried these three: unsweetened soy, almond and rice milk, and this is what I discovered.

Nutrition & Movement

I'm not lactose intolerant, but dairy sure does make me phlegmy. And during allergy season, that is no fun with my tendency for uncomfortable sinus headaches. Plus, jogging after a bowl of milk and cereal would require me to bring along a whole pack of tissues. But I love cereal and don't want to give it up, so I turned to non-dairy alternatives. I tried these three: unsweetened soy, almond and rice milk, and this is what I discovered.

Soy Milk: This was my least favorite. The taste was moderate, but it always seemed to bring on the same phlegmy feeling as regular milk, and my belly didn't love it either.

Rice Milk: After trying it once, I often find myself choosing this option in the food store. Made from brown rice, its main source is carbohydrates (so maybe that's why, I do love my carbs), but it doesn't have a strong flavor, so I enjoy it as a backdrop to my cereal (and it definitely does not make me phlegmy).

Almond Milk: Made from ground almonds, it has a slightly nutty flavor. I really like this one, but I think it's a bit of an acquired taste. The first time I tasted it I wasn't crazy about it, but now I really enjoy it, especially for smoothies. Plus, even though you're getting less nutrients than eating whole almonds, you're still benefiting from the vitamin and mineral-packed nut base. Plus, no phlegm here either.

Try making your own almond milk by grinding a quarter cup of almonds in a coffee grinder, combining them with one cup of water and blending in a blender for two to three minutes. Strain the liquid using a sieve (add honey or another natural sweetener for added flavor).

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