EVERYTHING WE WANT, NOTHING WE DON'T.
Making our mylks the same way we do at home, we start by using farm-direct nuts and other plant-based ingredients you’d find in your own pantry—be it tree nuts, coconuts, or seeds—to achieve a velvety rich and satisfying haus-made mylk.
Similar to how we’d choose homemade over factory food, Haus Mylk follows a home-y guideline to make our mylks. We choose to add more nuts over thickeners – over 10 times the amount of most commercialized brands – for a rich and rounded mouthfeel; prefer perishable over preservatives as nature intended; bottling in glass over plastic to minimize waste (remember to rinse and return your bottles!); and embrace separation over stabilizers because shaking well is easier on our guts than gulping gums.
Speaking of gut health—we also brine our nuts in sea salt water for up to 12 hours, “activating” the nuts’ full nutritional potential and making them readily available for our bodies to absorb. Natural flavorings are added, too. Not extracts or cryptic “flavorings” companies tout to be natural, but a healthy mélange of 100% natural ingredients (read: one whole food ingredient) layered in for finesse into every hand-bottled mylk.
Haus Mylks are free of dairy, gluten, and soy, and made fresh in small-batches, right here in Seattle.