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Sippin’ Sunshine Yogurt Drink

This sippable yogurt drink is a tantalizing fusion of flavors and textures. Turmeric, saffron and defatted almond flour blended into almond milk yogurt create an aromatic and invigorating beverage. Popping boba pearls add a burst of flavor and brightness.
Serves: 8oz (248g)
For the Almond Milk Yogurt – Makes 1 quart
  • 937g Almond Milk
  • 1.98g Agar Agar
  • 2.97g Cane Sugar
  • 3.96g Tapioca Starch
Starter Cultures
  • 0.22g Bifidus
  • 0.15g L Acidophilus
  • 0.15g L Bulgaricus
  • 0.15g L Paracasei
  • 0.11g L Casei
  • 0.11g S Thermophilus
For the Saffron Popping Pearls – Makes 100g
  • 98g Water
  • 0.98g Saffron
  • 0.98g Sodium Alginate
  • 500g Water (For the calcium chloride bath)
  • 4.5g Calcium Chloride
To build the Sippin’ Sunshine Yogurt Drink
  • 96.67g Almond Milk Yogurt
  • 81.45g Almond Milk
  • 7.42g Defatted Almond Flour (Almond Protein Powder)
  • 9.66g Allulose
  • 16.11g Agave
  • 12g Cane Sugar
  • 0.46g Citric Acid
  • 0.41g Orange Extract
  • 0.68g Mango Flavor
  • 0.18g Almond Flavor
  • 0.81g Turmeric
  • 0.09g Cinnamon Oleoresin
For the Almond Milk Yogurt
  1. Add the almond milk, agar agar, and sugar to a medium size sauce pot. Gently stir for about 2 to 5 minutes to disperse the agar agar.
  2. Heat to 185F for 5 minutes while stirring constantly to be sure the almond milk does not scorch.
  3. Turn off the heat and allow the temperature to cool to 105F.
  4. Blend in the tapioca starch and starter cultures until combined.
  5. Incubate at 105F for 6-12 hours or until a PH of 4.6 is achieved.
  6. Transfer to a container to cool until needed.
For the Saffron Popping Pearls
  1. In a small pot bring 98g of water and saffron to a simmer, then remove from heat and allow to steep for 15 minutes.
  2. With a blender or homogenizer, blend the infused saffron water with sodium alginate until combined.
  3. Cool and reserve.
  4. Separately in a small bowl whisk together 500g water and 4.5g calcium chloride. Once the calcium is dissolved, you’re ready to make spheres.
  5. With a pipette or syringe dropper slowly drop the saffron and sodium alginate solution into the calcium chloride solution. Allow to set in the solution for about 30 seconds or until a fragile membrane has been formed.
  6. Remove the formed pearls from the solution and rinse with water.
  7. Store until needed.
To build the Sippin’ Sunshine Yogurt Drink
  1. With a homogenizer or in a blender, combine the almond milk yogurt, almond milk, defatted almond flour, allulose, agave, cane sugar, and citric acid.
  2. Blend until combined, then add orange extract, mango flavor, almond flavor, turmeric, and cinnamon oleoresin.
  3. Combine with saffron popping pearls and package for serving.
Nutritional Info
Per Serving
Calories 240
Total Fat 9g
Trans Fat 0g
Cholesterol 0mg
Sodium 85mg
Total Carbohydrate 43g
Dietary Fiber 3g
Total Sugars 25g (Includes 23g Added Sugars)
Protein 7g
Vitamin D 0.9mcg
Calcium 640mg
Iron 1.5mg
Potassium 4480mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.