[Sca-cooks] Commercial Almond Milk

[King's Taste Productions]

They aren't bad, but all have sweeteners like brown rice syrup in them.
They also aren't as thick as fresh-made- more filtered and pasteurized. 
I use them all the time at home though.  If I were making a dessert
where sweet almond milk was ok, I'd use them for a feast. 
Christianna


Has anyone used one of the commercial almond milks (Pacific Foods or
Blue Diamond) for a feast?  
   
  Seems like a great way to save time and improve the period
authenticity of dishes.
   
  Duriel