I Hated Milk Until I Tried This Hack from Katie Lee

Berry milk has totally changed my life.

Related To:

Photo by: Anders Krusberg

Anders Krusberg

In this series, we're showing off some of the coolest recipes, tips and tricks we've learned from chefs in the all-new Food Network Kitchen app.

For as long as I can remember, I've never liked milk. As a kid, I tried skim, whole, low-fat, soy — nothing appealed to me. As an adult, the only beverage I drink with milk of any kind is coffee. (Seriously, don't even think about putting milk in my cup of tea.) I've probably had one bowl of cereal with milk in my entire life and I always make my oatmeal with water. Nothing has changed my habits in close to three decades, but 2020 might be the decade that I make some concessions when it comes to milk.

Recently, I watched Katie Lee's Berry Banana Grain Bowl class on the Food Network Kitchen app where she made a homemade berry milk to top her warm breakfast grain bowl. For the first time in my life, I found myself interested in giving milk a try.

Berry Banana Grain Bowl, as seen on Food Network Kitchen Live.

Berry Banana Grain Bowl, as seen on Food Network Kitchen Live.

Photo by: Anders Krusberg

Anders Krusberg

"Berry milk" is a simple combination of two cups of mixed berries (fresh or frozen and thawed) to one cup almond milk (or another milk of your choice). The two ingredients are blended up until smooth, creating a beautiful berry-colored liquid the same consistency of milk, but with a way better flavor. It's slightly sweet, a little tart and more drinkable than a smoothie. Katie says you could make this milk ahead of time and keep it in the fridge for up to four days, or freeze it until you're ready to use it again.

While I don't always have time to make a grain bowl in the morning, I am excited to try using berry milk to top instant oatmeal or even as the liquid in overnight oats. A glass would also make a great afternoon snack when you need a little pick-me-up.

The one thing this milk can't do? Flavor my morning coffee.

Related Content:

Next Up

This Coffee Is How I Get My Pumpkin Spice Fix Year-Round

Because, to me, "pumpkin spice season" lasts well past November.

How I Meal Prep for the Week Without Going Crazy

Spoiler Alert: You don't have to spend all day Sunday cooking.

This Smart Reusable Water Bottle Hack Makes Faster, Creamier Scrambled Eggs

I’m currently obsessed with cloud-like shaken scrambled eggs.

How to Host Thanksgiving Dinner

Make Thanksgiving less stressful with this menu and planning guide from Food Network.

I Can’t Get Enough of This Hot Tinned Tuna

The convenient, flavorful pantry staple is my tried-and-true.

I Tried Trader Joe’s Sweet Cinnamon Filled Korean Pancakes – How Did They Hold Up to Traditional Hotteok?

I was intrigued to find the street cart favorite in the chain’s frozen aisle.

This Genius Organizer Arranges My Spice Shelf So I Can Read Every Single Label

I hunted far and wide for a system that checked all the right boxes.