The dark chocolate flavor of this rich, coconut milk-based mousse satisfies your sweet tooth, especially if you’re a fan of a certain coconut-and-almond candy bar. Be sure to use high-quality unsweetened Dutch cocoa powder for the best flavor, plain cocoa powder tends to lend a soapy flavor to this dessert.
RD Tip: This dessert is low in added sugar while also providing some fiber, making it a great choice to satisfy your chocolate craving.
Active time: 10 minutes | Total time: 10 minutes plus o
The dark chocolate flavor of this rich, coconut milk-based mousse satisfies your sweet tooth, especially if you’re a fan of a certain coconut-and-almond candy bar. Be sure to use high-quality unsweetened Dutch cocoa powder for the best flavor, plain cocoa powder tends to lend a soapy flavor to this dessert.
RD Tip: This dessert is low in added sugar while also providing some fiber, making it a great choice to satisfy your chocolate craving.
Active time: 10 minutes | Total time: 10 minutes plus overnight refrigeration
Dark Chocolate Almond Mousse
Ingredients
1 (14-oz/414ml) can unsweetened full-fat coconut milk, refrigerated overnight
1 tbsp coconut sugar
1 pinch salt
3 tbsp unsweetened Dutch-process cocoa powder
2 drops almond extract
1/4 cup (20g) sliced almonds
1/4 cup (15g) unsweetened coconut flakes
Directions
Open the can of coconut milk and poke a hole through the solid coconut cream in the top of the can. Pour off the liquid coconut water in the bottom of the can and reserve for smoothies.
Put 1 cup of the solid coconut cream in a mixing bowl. Add the sugar and salt and beat with a hand mixer on high until smooth and fluffy, 2 minutes. Set aside 2 tablespoons of the whipped coconut cream in a small bowl. Sift the cocoa powder over the remaining coconut cream, add the almond extract, and beat until incorporated and fluffy.
Spoon the mousse into 4 small (1/2-cup/118ml) ramekins. Dollop the reserved plain coconut whipped cream on top of each mousse and refrigerate.
In a small, dry saucepan, toast the almonds and coconut flakes over medium-low heat, stirring constantly, until golden brown, 1 minute. Sprinkle the mousse with the almonds and coconut immediately before serving.
Serves: 4 | Serving Size: About 1/4 cup mousse, 2 tablespoon nuts/coconut
Say hello to your new breakfast bestie: the slow cooker. Use it to make our simple slow-cooked banana-nut oatmeal by adding pantry staples like oats, milk, nut butter and honey. This satisfying breakfast will keep you full for hours.
Active time: 5 minutes | Total time: 8 hours + 5 minutes
Slow Cooker Banana-Nut Oatmeal
Ingredients
Cooking spray
1 cup steel cut oats
3 cups water
1 cup low-fat (2%) milk
1/4 tsp salt
2 medium bananas, sliced
2 tbsp almond butter
2 tbsp honey
Directions
Lightly
Say hello to your new breakfast bestie: the slow cooker. Use it to make our simple slow-cooked banana-nut oatmeal by adding pantry staples like oats, milk, nut butter and honey. This satisfying breakfast will keep you full for hours.
Active time: 5 minutes | Total time: 8 hours + 5 minutes
Slow Cooker Banana-Nut Oatmeal
Ingredients
Cooking spray
1 cup steel cut oats
3 cups water
1 cup low-fat (2%) milk
1/4 tsp salt
2 medium bananas, sliced
2 tbsp almond butter
2 tbsp honey
Directions
Lightly coat a 4-quart slow cooker with cooking spray. Combine the oats, water, milk, and salt in the slow cooker. Cover and cook on low for 8 hours.
Spoon about 1 cup of oatmeal into 4 bowls. Top evenly with banana slices and drizzle with almond butter and honey.
EXCLUSIVE: Sara Bennett, one of the founders of recently-acquired VFX firm Milk, has moved to The Boys outfit Untold Studios. Bennett, an Oscar winner for Alex Garland’s Ex Machina, has joined the Untold film and episodic team as VFX Supervisor. Her arrival comes as Untold works on projects including Netflix’s Remarkably Bright Creatures, Ridley Scott’s […]
EXCLUSIVE: Sara Bennett, one of the founders of recently-acquired VFX firm Milk, has moved to The Boys outfit Untold Studios. Bennett, an Oscar winner for Alex Garland’s Ex Machina, has joined the Untold film and episodic team as VFX Supervisor. Her arrival comes as Untold works on projects including Netflix’s Remarkably Bright Creatures, Ridley Scott’s […]
A milk tea so milky it’s called Tea Milk.
Milk teas are incredibly popular in Japan, but now there’s one so milky it’s causing a stir online, with Japanese social media lighting up with praise for it. Exclusive to Japanese-born fast food chain Mos Burger, this new drink goes by the name “Tea Milk“, because the dairy component is so strong – the ratio of tea to milk is said to be 1:9 – that it’s more like having tea with your milk, rather than milk with your tea.
With so many glowing reviews on
Milk teas are incredibly popular in Japan, but now there’s one so milky it’s causing a stir online, with Japanese social media lighting up with praise for it. Exclusive to Japanese-born fast food chain Mos Burger, this new drink goes by the name “Tea Milk“, because the dairy component is so strong – the ratio of tea to milk is said to be 1:9 – that it’s more like having tea with your milk, rather than milk with your tea.
With so many glowing reviews online, we were keen to try it for ourselves, and from the minute we laid eyes on it, we knew this was no ordinary tea… and no ordinary milk either.
According to Mos Burger, the tea used in the beverage is “Kandy tea“, so called as it hails from the ancient city of Kandy, a World Heritage site in Sri Lanka. Characterised by its low bitterness, Kandy teas produce a full-bodied brew particularly suited to milk, and a little can go a long way to adding a robust flavour.
With only a small amount of tea in the bottom of the cup, we figured the brew would have to be significantly robust to make its presence felt on the palate. Giving it a slight stir and taking a cautious sip, we braced ourselves for a mouthful of milk, but ended up pleasantly surprised as the tea was aromatic and delicious, standing strong with the milk to deliver a harmonious coupling of flavours.
According to Mos Burger, a little lemon is added to every serving, but it was indistinguishable on the palate. Only upon searching for a hint of citrus were we able to find it on the nose, but it was very subtle, almost as if it was part of the tea.
While the flavour of the tea was pronounced, we detected no bitterness in the blend, which just goes to show how well the tea-to-milk ratio works. The eye-popping amount of milk in the drink isn’t just for show, and unless you like your brew super strong, like a so-called “builder’s tea”, you’ll appreciate the nuanced dance between milk and tea that plays out in every mouthful.
With a clean and refreshing aftertaste, the Tea Milk also pairs surprisingly well with the chain’s burgers and fries, and it’ll be on the menu, priced at 420 yen (US$2.62), for a limited time until early November.
Overnight oats just got a tropical upgrade. This mango overnight oats recipe comes together in just 5 minutes the night before, so breakfast is ready and waiting when you wake up. Creamy vanilla Greek yogurt and a touch of almond extract give these oats a subtly sweet, nutty flavor that pairs beautifully with the bright, juicy mango. It is the kind of breakfast that feels indulgent but delivers a solid mix of protein, fiber, and complex carbohydrates to keep you energized all morning long
Active
Overnight oats just got a tropical upgrade. This mango overnight oats recipe comes together in just 5 minutes the night before, so breakfast is ready and waiting when you wake up. Creamy vanilla Greek yogurt and a touch of almond extract give these oats a subtly sweet, nutty flavor that pairs beautifully with the bright, juicy mango. It is the kind of breakfast that feels indulgent but delivers a solid mix of protein, fiber, and complex carbohydrates to keep you energized all morning long
Active time: 5 minutes | Total time: 5 minutes, plus overnight chilling time
Mango Overnight Oats
Ingredients
1/2 cup (40g) rolled oats
1/3 cup (81g) low-fat milk
1/3 cup (82g) vanilla nonfat Greek yogurt
1/8 tsp almond extract
1 tbsp chia seeds
1/2 cup (83g) diced mango
Directions
Add the oats to a jar or container with a lid. Pour in the milk, yogurt and chia seeds and stir to combine. Mix in the almond extract.
Top with the mango. Cover and refrigerate overnight, or for at least a few hours, until the oats have softened.
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