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Recommended Milk Substitutes for Baby

Milk Substitutes



Milk allergy affects approximately 2-5% of children from around the world.  Many times “milk allergy” simply masquerades as “pasteurization allergy”, which means that when a switch is made from processed store milk to farm fresh unpasteurized milk, the “milk allergy” suddenly disappears!

Why is this?

Because pasteurization denatures fragile milk proteins and renders them allergenic.  It also destroys lactase, the enzyme necessary for digesting lactose, the naturally occurring sugar in milk.     A simple switch to fresh from the farm raw milk solves both of these problems.

In those rare instances when a child is truly allergic to cow or goat milk – even the farm fresh variety – figuring out the best possible substitute can be a bewildering experience for a concerned parent.

Soy milk is clearly not a good option as high amounts of isoflavones (plant estrogens) disrupt the hormonal development of young children.   Commercial rice milk is high in sugar and low in nutrition with little to no protein or fats to stabilize the blood sugar.   Even store bought almond milk is not a good choice as it is also very low in protein and fat, high in sugar and is not made from almonds that have been properly soaked/dehydrated first to eliminate anti-nutrients such as phytic acid which block mineral absorption and cause digestive distress.

So, what is a Mom or Dad to do?

Fortunately, there are three excellent milk substitutes that are delicious, healthy and easy to make when there are milk allergies in the home or even just when you are traveling or temporarily have no access to farm fresh whole milk.

I hope you enjoy these 3 healthy milk substitutes for your child that will be both enjoyable and nourishing!   You may even wish to take a sip or two yourself!

*Please note that these substitutes are for a child older than one year old. A child younger than one that is not breastfed should be getting a formula and if allergic to milk, the homemade hypoallergenic baby formula is best.

Coconut Milk Tonic

From Eat Fat, Lose Fat

Makes 1 quart

This drink contains the same amount of calories and calcium as cow’s milk and is high in good fats to stabilize the blood sugar in those active toddlers and children who, without good fats in the diet, will constantly be clamoring for refined carbs.


14 oz whole coconut milk with no additives or even yet, make it yourself (click here to watch my video how-to)

2 1/4 cups filtered water

2 TBL Grade B maple syrup (use a pinch of stevia powder for sugar free version)

1 tsp vanilla extract

1 tsp dolomite powder (KAL brand is recommended as it is tested for purity)


Mix all ingredients together in a medium saucepan over medium to low heat until all the dolomite is dissolved.     Serve immediately or refrigerate.

Traditional Rice Milk

From Nourishing Traditions Cookbook

Makes 2 quarts

If your child is also allergic to coconut, traditional rice milk works well instead of the sugar laden, nutritionless version from the store.


1/2 cup brown rice

8 cups filtered water

1 tsp sea salt

1/4 cup fresh lemon juice or raw apple cider vinegar

1/4 cup raw honey

1 tsp cinnamon


Cook rice in water, covered, until rice is mushy.  This will take several hours.    Process rice and liquid together in a food processor or food mill.  Place liquified mixture in a glass jug with salt and lemon juice or cider vinegar.   Cover tightly and leave on the counter for 2-3 days.   Refrigerate.

To serve, blend with honey and cinnamon and dilute with enough filtered water to achieve desired consistency.

Homemade Almond Milk

From Nourishing Traditions Cookbook

Makes 2 quarts

While almond milk from the store is not a good choice, the homemade version is both delicious and nutritious.


2 cups skinless raw almonds

Filtered water

2 tsp sea salt

1/4 cup fresh lemon juice or raw apple cider vinegar

1/8 cup coconut sugar, sucanat or raw honey

1 tsp vanilla extract

1 tsp almond extract


Soak almonds overnight in filtered water and sea salt.    Drain off soaking water and process almonds in a food processor until a smooth paste.  In a 2 quart glass jug mix almond paste with other ingredients and enough filtered water to fill the jug.   Cover tightly and leave on  the counter for 2 days.   Refrigerate.   Stir before serving.


Sources: Eat Fat, Lose Fat

Nourishing Traditions Cookbook

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