13 Healthiest Milks for Girls Who Love Their Body ...

1. Almond Milk

One of the best dairy milk alternatives is almond milk. Great for giving you a much needed dose of calcium, almond milk has a distinctly nutty flavor but due to its watery nature doesn’t pose too much of an overwhelming presence in the mouth.
Calories – 35 (unsweetened)
Saturated fat – 2.5g
Calcium – 45% RDV

2. Soy Milk

Soy milk is perfect for people who like to make a lot of smoothies. It has been described many times as a slightly sweeter, thicker version of almond milk, and it has a much stronger aftertaste that lingers on the taste buds for longer.
Calories – 80
Saturated fat – 0.5g
Calcium – 30% RDV

3. Rice Milk

Perhaps less heard of than the previous two, rice milk is the perfect dairy alternative to have on your breakfast cereal in the mornings. Rice milk’s semi sweet, medium rich, pleasant flavor will help enhance the taste of almost anything that usually calls for dairy milk. Note how little calcium rice milk has compared to others.
Calories – 120
Saturated fat – 0.5g
Calcium – 2% RDV

4. Hemp Milk

The secret killer dish that people can cook that includes hemp milk is mashed potatoes. Hemp milk is another variety that boasts a slightly nutty flavor, and it also has a very thin, watery texture that works great when combined with silky mashed potatoes.
Calories – 80
Saturated fat – 0.5g
Calcium – 30% RDV

5. Flax Milk

Rather than adding to a dish whilst cooking, the very best use for flax milk is to dip your cookies in to it. Some accuse flax milk of being a bit too bland, but I think it’s subtle flavor is great for accompanying a rich cookie, and it is also lactose free so that’s a another positive.
Calories – 25
Saturated fat – 0.0g
Calcium – 30% RDV

6. Hazelnut Milk

Looking for something new to add to your early morning cup of coffee? Try using hazelnut milk instead of dairy milk. It’s incredibly rich and flavorful, and will add a new dimension to your cup of coffee, making it feel like your very own homemade Starbucks!
Calories – 110
Saturated fat – 0.0g
Calcium – 30% RDV

7. Coconut Milk

It could be said that coconut milk is the king of milk cooking alternatives. Its rich, slightly sour flavor is perfect for homemade soups and a wide variety of one pot dishes like Thai curry and even coconut rice. Yummy!
Calories – 45
Saturated fat – 0.0g
Calcium – 10% RDV

8. Oat Milk

Oat milk is a wonderful milk alternative to use when you are making a big batch of delicious pancakes. It’s sweet enough and rich enough to really make a difference, adding a touch of luxury to your normal morning breakfast routine. As you can see later, it was more calcium than cow’s milk. Give it a try, you won’t regret it.
Calories – 130
Saturated fat – 0.0g
Calcium – 35% RDV

9. Cashew Milk

It is not an exaggeration to say that cashew milk tastes exactly like its nut counterpart, and for this reason it works really great being used in salad dressing mixtures. Slightly thicker than other milks, it holds up really well when mixed with other ingredients.
Calories – 40
Saturated fat – 0.5g
Calcium – 30% RDV

10. Goat Milk

Goat milk is known for being slightly sweeter to the taste than cow’s milk, and for this reason it is a great option for making yogurt.
Calories – 150
Saturated fat – 0.05g
Calcium – 30% RDV

11. Skim Milk

Skimmed cow’s milk is very watery and could be described as more bland than fuller fat varieties, but it is a good choice for somebody looking for a quick dose of protein.
Calories – 90
Saturated fat – 0.0g
Calcium – 30% RDV

12. 2% Milk

2% milk has a gentle flavor, not too strong and not too thick, and for these reasons is generally the go to milk for a nice cup of tea.
Calories – 130
Saturated fat – 3.0g
Calcium – 30% RDV

13. Whole Milk

Whole milk, as you would imagine, is thick, creamy and rich, and undeniably still one of the greatest sources of calcium around. It’s put to best nutritional use when it is partnered with oatmeal.
Calories – 150
Saturated fat – 5.0g
Calcium – 30% RDV

*Figures are based on one serving – ~½ cup

I know that many readers wonder a lot about all the different types of milk. It would be great if anyone who has tried any of the non-dairy types could share their views. What have you tried and which do you like best?