MALK Organics (@malkorganics)

and just like that, you’re a barista 🙂‍↕️ how to make this salted maple latte: in a glass, combine 1 teaspoon of maple syrup, a pinch or two of sea salt, and 1 oz of espresso pour over glass of iced almond MALK For the cold foam, froth about 4 tablespoons of coconut cream with 1 teaspoon of maple syrup until foam forms. pour on top of coffee. Enjoy! #coffeetiktok #plantbased

‘Tis the season 🍂🍁

Nothing feels better than this 🙂‍↔️ #malkorganics #dairyfree #coffee

We’re not saying a bite of this cider donut loaf cake will fix all your problems, but you’ll never know until you try! Full recipe below ⭐️ Cider Donut Loaf Cake - 1/2 cup MALK unsweetened cashew milk - 2 tbsp pumpkin butter - 1/2 cup unsweetened yogurt - 3/4 tbsp vanilla extract - 1/2 cup unsalted butter, melted save 1 tbsp for coating - 2 eggs - 3/4 cup brown sugar, lightly packed - 1 1/4 cups all purpose flour - 2 Tbsp cornstarch - 1 1/4 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp cinnamon - 1/4 tsp nutmeg 1. Preheat the oven to 325F. 2. Combine eggs and brown sugar. Whisk well, then slowly add melted butter while continually whisking. Add yogurt, vanilla, pumpkin butter, and milk. Whisk again. 3. In a separate bowl, combine all the dry ingredients. Add the wet ingredients to dry ingredients and mix until just incorporated. Pour into a 9 x 5 loaf pan. Drag your knife through the center before placing it in the oven. 4. Bake for 55 minutes. 5. Let cool completely. Whisk together 1/3 cup of sugar and 1/2 tsp of cinnamon. Brush loaf with butter, then sprinkle cinnamon sugar on the outside. Remove any access before cutting. Optional: slice cake and top with whipped topping of your choice and a dollop of pumpkin butter.

A sweet treat from us to you! This pumpkin spice dirty soda is the perfect fall sip. To make it, froth together our Pumpkin Spice almond milk and Cinnamon creamer, then pour over your soda of choice with ice and enjoy! #dirtysoda #malk #malkorganics #plantbased

the gang’s all here ✨ #plantbased #vegan #coffeetok

hot take: soup is good anywhere, anytime, in any weather! saved the first bite of this creamy, dairy-free miso coconut ramen for you <33 - Miso Coconut Ramen - 2 cloves garlic, minced - 1 tbsp miso - 1 tsp chili crunch, plus more for topping - 1 tsp sesame oil - 1 tbsp soy sauce - 3/4 cup veggie broth - 1 cup MALK Organic Coconut Milk - 1 bundle ramen noodles - 1 bunch bok choy - Handful of enoki mushrooms - 1 tbsp scallions, chopped Cook the ramen noodles according to package instructions. Drain and set aside. Bring a pot of water to a boil and blanch the bok choy until just tender. Transfer to an ice bath, drain, and set aside.Heat sesame oil in a pot over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the miso, chili crunch, and soy sauce. Add the veggie broth and Coconut MALK, whisking until smooth. Bring to a gentle simmer. Pour the hot broth in your bowl. Add the noodles, then the enoki mushrooms, allowing them to cook in the hot broth.Top with the bok choy, extra chili crunch, and chopped scallions. #plantbased #vegan

our favorite morning ritual 🙂‍↕️

Same season, different vibes. Which one are you? ✨

Which one are you making first? 👀

Chocolate lovers, this one’s for you!! Get into this super delish, super decadent, vegan chocolate crunch cake! 🤎 Chocolate Crunch Cake Servings: 8–10 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Chocolate Cake: 1½ cups all-purpose flour 1 cup granulated sugar ⅓ cup unsweetened cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp kosher salt 1 cup Whole MALK, at room temperature ⅓ cup neutral oil 1 tbsp apple cider vinegar 1 tsp vanilla extract ½ cup hot coffee Chocolate Ganache: 1 cup dairy-free dark chocolate chips ½ cup Whole MALK 2 tbsp vegan chocolate hazelnut spread 1 tbsp coconut oil Pinch of salt Chocolate Cornflake Crunch: 3 cups cornflakes ½ cup vegan chocolate hazelnut spread ½ cup dairy-free dark chocolate chips, melted Preheat the oven to 350°F and grease an 8x11 baking dish generously. In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined. Add the Whole MALK, oil, apple cider vinegar, vanilla extract and whisk until smooth. Pour in the hot coffee and whisk until fully incorporated. Pour the batter into dish and bake for 28–32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool completely in the pan before adding any toppings. For the ganache, combine chocolate chips, Whole MALK, hazelnut spread, coconut oil, and salt in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth, about 60–90 seconds. Let cool for 5 minutes until slightly thickened. For the cornflake crunch, combine the hazelnut spread and melted chocolate in a large bowl and stir until fully smooth. Add the cornflakes and fold gently until coated. Once the cake has cooled pour the ganache over top, spreading it to the edges. Immediately pile the chocolate cornflake crunch over the ganache while it is still warm and soft so the cornflakes adhere into the ganache as it sets. Let sit for 15–20 minutes until the ganache is set enough to hold the cornflakes in place. Serve directly from the baking dish with a large spoon. This cake is meant to be scooped! 📹: @thisisavocado_

Summer is so last season 🤭🍂

Pumpkin Spice and hot chocolate were made for each other 🫶 - Pumpkin Spice Hot Chocolate: 2 cups Pumpkin Spice MALK 2 TBSP of Cocoa Powder pumpkin cream top: 2 TBSP of Pumpkin Spice MALK 1 TBSP of MALK MALK Vanilla Creamer 1 TSP of Maple Syrup Dash of Pumpkin Pie Spice In a pot on low-medium heat, combine MALK Pumpkin Spice almond milk with coco powder. stir periodically until hot! turn off the heat. pour into a mug and set aside. for the cream top, add Pumpkin Spice MALK, Vanilla Creamer, maple syrup & pumpkin pie spice to small container and whisk until frothy. top hot chocolate with foam and enjoy!!

It’s about that time 🤭

the dreamiest fall latte we ever did see! 🙂‍↕️ - Pumpkin Spice Dirty Horchata Servings: 4–6 Yield: About 6 cups Prep Time: 15 minutes Total Time: 15 minutes + 4 hours soaking (overnight preferred) For the Horchata Base: 1 cup long-grain white rice, rinsed 1 large cinnamon stick 4 cups water, for soaking 2 cups cold water, for mixing in 1 cup MALK Pumpkin Spice 1 cup pumpkin puree 1 cup sweetened condensed milk 1 cup evaporated milk 1 cup sugar, adjust to taste 1 tsp vanilla extract 1 ½ tsp pumpkin pie spice For Serving: Ice Shots of espresso Frothed MALK Cinnamon Creamer, for topping Cinnamon sticks, for garnish In a large bowl, combine rinsed rice, cinnamon stick, and 4 cups of water. Cover and soak for at least 8 hours or overnight. Remove the cinnamon stick. Blend soaked rice with soaking water until milky, about 2 minutes. Strain through a fine-mesh sieve or cheesecloth into a pitcher. Add 2 cups cold water, MALK Pumpkin Spice, pumpkin puree, condensed milk, evaporated milk, sugar, vanilla, and pumpkin pie spice. Blend or whisk until smooth. To assemble, fill a glass generously with ice. Pour the pumpkin spice horchata about two thirds of the way up the glass. Slowly pour one shot of espresso so it floats on top of the horchata creating a beautiful layer. Finally pour the frothed MALK Cinnamon Creamer slowly so it floats on top. Garnish with a cinnamon stick and enjoy! @thisisavocado_

meet you by the campfire 🤎🤭 mores Latte Servings: 1 Prep Time: 10 minutes Chocolate syrup Ice ½ cup MALK Unsweetened Coconut Milk, chilled 1 tsp vanilla simple syrup or agave, to taste 1 shot espresso, chilled Marshmallow fluff, for topping Graham cracker, for garnish Start by drizzling chocolate syrup generously around the inside walls of a glass cup. Fill the cup generously with ice. Stir the vanilla simple syrup into the MALK Unsweetened Coconut Milk then pour slowly over the ice. Pour the chilled espresso slowly over the milk so it floats on top. Pipe or spoon the marshmallow fluff generously over the top of the espresso layer in a thick, even cloud-like layer. Using a kitchen torch held about 4–6 inches away, toast the entire surface of the marshmallow fluff in slow sweeping motions until it turns golden and toasted. Garnish with a graham cracker and serve immediately with a wide straw. 📹@Stephanie Engøy

Investing in what matters 🙂‍↕️

new hyperfixation unlocked! we can’t get enough of this strawberry lychee sago, made with our new shelf-stable cashew milk 🤭 🍓 - Strawberry Lychee Sago Servings: 6-8 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes + 2 hours chilling Sago: ½ cup sago pearls (tapioca pearls) 6 cups water, for boiling Strawberry Base: 1 cup MALK Shelf-Stable Cashew Milk 2 cups fresh strawberries, blended and strained into a smooth purée 3/4 - 1¼ cup sweetened condensed milk, to taste 1 tsp vanilla extract ½ cup lychee syrup from the can Pinch of salt For the Fruit and Mix-Ins: 1 can (20 oz) lychees in syrup, drained and finely chopped, syrup reserved 1½ cup fresh strawberries, hulled and chopped 1 cup nata de coco, drained 1 cup strawberry flavored nata de coco or strawberry jelly cubes, drained For Topping: Extra chopped fresh strawberry Extra chopped lychee — Bring 6 cups of water to a boil in a medium pot. Add the sago pearls and cook, stirring frequently, for 12–15 minutes until almost completely translucent with just a tiny white dot remaining in the center. Drain and rinse immediately under cold running water to stop the cooking and remove excess starch. Transfer to a bowl of cold water and let sit for 5 minutes then drain again. The pearls should be fully translucent, soft, and slightly bouncy. Blend the strawberries on high until completely smooth. Stir the strawberry purée together with the MALK Cashew Milk, condensed milk, vanilla, lychee syrup, and salt until fully combined. Taste and adjust sweetness as needed. Combine the cooked sago, lychee, strawberries, nata de coco, strawberry jelly cubes and strawberry MALK mixture in a large bowl and toss gently to distribute everything evenly. Serve immediately with ice or refrigerate for at least 2 hours before serving. To serve, pour the sago into a small bowl or cup and top with extra strawberry and lychee. 📹 @Stephanie Engøy

Here's a creamy, jammy iced latte to get you through the week! 🤭 Add MALK unsweetened almond milk to a well-loved jam jar (or marmalade jar) along with our Sweet Cream creamer. Shake & enjoy! 🫶

this one’s for the “can i have your pickle?” girlies 🙂‍↕️ - Creamy, frozen pickle margarita Servings: 2 Prep Time: 10 minutes Total Time: 10 minutes For the Margarita: 3 oz tequila blanco 1 oz triple sec ½ cup MALK Unsweetened Coconut Milk ⅓ cup dill pickle juice 2 tbsp fresh lime juice 1 tbsp agave, to taste 2½ cups ice For the Rim: Flakey sea salt Lime zest Agave or honey, for rimming For Garnish: Mini dill pickles Fresh dill sprigs Rim two glasses with agave or honey and dip into flakey sea salt mixed with lime zest. Set aside. Add the tequila, triple sec, MALK Unsweetened Coconut Milk, pickle juice, fresh lime juice, agave, and ice to a blender. Blend on high until completely smooth, thick, and slushy. Taste and adjust as needed to your taste. Pour into the prepared glasses. Garnish each glass with a pickle and a small sprig of fresh dill. Serve immediately. #pickles #organic 📹: @Stephanie Engøy

you’re gonna want to save this one, trusttttt 🙂‍↕️ - Dairy-free banana pudding Servings: 6–8 Prep Time: 20 minutes Chill Time: 4 hours Total Time: ~4 hours 20 minutes Pudding ¾ cup granulated sugar ¼ cup + 2 tbsp cornstarch ¼ tsp salt 3 cups MALK Vanilla Almond Milk 3 large egg yolks 2 tbsp unsalted plant-based butter 2 tsp vanilla extract 1 (8 oz) container of plant-based whipped topping Assembly 4 ripe bananas, sliced 1 (12 oz) box vanilla wafers — In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in MALK Organic vanilla almond milk until completely smooth. Make sure there are no lumps before turning on the heat. Place the saucepan over medium heat and cook, whisking constantly. After about 8-10 minutes, the mixture will begin to thicken and should become smooth and glossy. In a separate small bowl, lightly beat the egg yolks. Slowly ladle about ½ cup of the hot pudding mixture into the yolks while whisking constantly. This tempers them so they don’t scramble. Pour the tempered yolk mixture back into the saucepan. Continue cooking for 2–3 more minutes until thick like pastry cream. Remove from heat and stir in the butter and vanilla. The pudding should coat the back of a spoon thickly. If it looks thin, cook for another minute. Let cool for about 30 minutes, stirring occasionally to prevent a skin from forming. Add the whipped topping to a separate mixing bowl and slowly fold in spoonfuls of the pudding until everything is incorporated and no streaks remain. In a trifle dish or 9x9 dish, layer pudding, vanilla wafers and banana slices. Repeat layers until everything is used, finishing with pudding on top. Cover directly with plastic wrap touching the surface and refrigerate at least 4 hours or overnight. Before serving, top with crushed wafers and enjoy!📹: @Stephanie Engøy

weekly rotation 🤎✨ #plantbased #fyp

we are OUTSIDE this summer 🙂‍↕️ Banana Colada Dirty Soda Buckets Makes 2 drink buckets Prep Time: 5 minutes 1½ cups pineapple juice, divided ¼ cup MALK Unsweetened organic coconut creamer, divided 2 cans Banana Cream soda 1 cup MALK Vanilla Creamer, divided Ice For garnish: Fresh pineapple chunks Fresh banana slices 2 maraschino cherries 2 mini cocktail umbrellas — Fill each large bucket generously with ice all the way to the top. Pour the pineapple juice and unsweetened coconut creamer into each bucket, then pour the cans of cream soda slowly into each bucket. Pour vanilla creamer into each bucket then secure the lid on each bucket and gently shake to combine the ingredients. Remove the top and pile fresh pineapple and banana over the dirty soda. Finish each bucket with a maraschino cherry and a mini cocktail umbrella and serve immediately with a wide straw. @thisisavocado_

Just me and the matcha I spent 30 mins whisking against the world 🙂‍↕️#plantsoftiktok #plantbased #oatmilk #matcha

It's a sweet treat summer 🙂‍↕️ Mango Sticky Rice Rolls Servings: 6 rolls Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes 2 cups store-bought prepared sticky white rice, warmed 1 cup MALK Organic Unsweetened Coconut Milk / cup sweetened condensed milk, plus more to taste ¼ cup sugar ¼ tsp salt 1 tsp cornstarch mixed with 1 tbsp cold water Rice paper wrappers, spring roll style 3 small ripe mangoes, peeled and sliced Toasted sesame seeds, for topping In a small saucepan combine the MALK Unsweetened Coconut Milk, condensed milk, sugar, and salt over medium heat. Stir until fully combined and the sugar dissolves. Whisk in the cornstarch slurry and cook, stirring constantly, for 3-4 minutes until the sauce thickens slightly into a creamy pourable consistency. Taste and adjust sweetness to your liking. Set aside ¼ cup of the mixture for dipping. Pour the remaining warm coconut mixture over the warmed sticky rice in a large bowl. Gently stir to combine, cover, and let it absorb for 10-15 minutes until rich and creamy. Let cool slightly. Fill a shallow dish with warm water. Dip one rice paper wrapper for about 5 seconds until soft but still slightly firm, it will continue to soften as you work. Lay the softened wrapper on a clean, slightly damp surface. Add a few slices of fresh mango then a small scoop of the coconut sticky rice. Roll like a spring roll: fold the sides in first then roll tightly from the bottom. Repeat until all the rolls are assembled. Sprinkle with toasted sesame seeds and serve with the reserved coconut dipping sauce on the side. #mango #plantbased #vegan

conjuring up a few of our faves 😮‍💨 #plantbased #vegan

This plant-based strawberry shortcake popsicle is living rent freee in our head ✨ How to make it: Strawberry Shortcake Popsicles Servings: 10-12 popsicles Prep Time: 15 minutes Freeze Time: 6 hours or overnight For the Strawberry Popsicle Base: 2 cups fresh strawberries, hulled and halved 1 cup full-fat coconut yogurt ½ cup MALK Unsweetened Almond ¼ cup + 2 tbsp honey or agave 1 tbsp fresh lemon juice 1 tsp vanilla paste Pinch of salt For the Shortcake Crumble: 1 cup vanilla wafers 2 tbsp freeze-dried strawberries 2 tbsp coconut oil, melted 1 tbsp powdered sugar (optional) — Add the strawberries, coconut yogurt, MALK Unsweetened Almond, honey, lemon juice, vanilla paste, and salt to a blender. Blend on high until completely smooth and creamy. Taste and adjust sweetness as needed, the mixture should taste slightly sweeter than you want the final popsicle since freezing dulls sweetness. Pour the mixture evenly into popsicle molds. Insert sticks and freeze for at least 6 hours or overnight until completely solid. When ready to serve, add the vanilla wafers, freeze dried strawberries, and powdered sugar if using to a food processor and pulse until you get a coarse crumble - not too fine, you want some texture. Transfer to a shallow bowl or plate wide enough to roll the popsicles in, drizzle the melted coconut oil over the top, and massage it in with your fingers until the mixture comes together into a sandy, crumbly coating. Remove each popsicle from the mold and let them sit out for about 5 minutes until the surface becomes slightly tacky - this is what helps the crumble stick. Roll each popsicle generously in the shortcake crumble, pressing gently on all sides so it adheres in an even layer. Serve immediately or place on a parchment-lined tray and return to the freezer until ready to eat. #strawberry #summer #plantbasedrecipes 📹: @thisisavocado_

we prefer to sip our sweet treats so we had to make the viral dot cake into a latte. brb putting sprinkles on everything until further notice 🤭 #dotcake #plantbased #MALK #organic

this one tastes like summer in a cup! 🍒 Here’s how to make it: Piña Colada Arroz Con Leche Servings: 6 Prep Time: 10 minutes Cook Time: 35 minutes Chill Time: 4 hours (or overnight) 1 cup long-grain white rice, rinsed Pinch of salt 1 small cinnamon stick 1½ cups water 2½ cups MALK Organic Coconut Milk 1 (14 oz) can plant-based sweetened condensed milk 1 (12 oz) can plant-based evaporated milk 1 tsp vanilla extract ½ cup unsweetened shredded toasted coconut 1 (20 oz) can crushed pineapple (with juices) 2 tbsp pineapple juice Optional: 2 tbsp sugar, to taste 4 oz whipped topping Extra toasted shredded coconut Fresh pineapple wedges, for garnish Maraschino cherries, for garnish — In a medium pot, combine rice, salt, cinnamon stick, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes, until the rice is just tender. Bring the heat back up to medium, then stir in the Coconut MALK, sweetened condensed milk, evaporated milk, and vanilla. Simmer uncovered for 20–25 minutes, stirring occasionally, until thick and creamy. Stir in the crushed pineapple with juices, pineapple juice, and toasted coconut. Mix well, then remove from heat. Let the arroz con leche cool to room temperature. Taste and add sugar if needed. Transfer to a container, cover, and refrigerate for at least 4 hours or overnight to allow the flavors to meld. Spoon into small glasses or ramekins. Top each with whipped topping, extra toasted coconut, a wedge of pineapple, and a cherry. Serve cold and enjoy! 📹: @thisisavocado_

we love a low effort lil treat! pour a hot shot of espresso over a square of dark chocolate + flaky sea salt. Froth MALK Unsweetened coconut creamer, add it to your cup. top with cocoa powder. enjoyyy 💛 #plantbased