Ripple Effect
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The Ripple Effect

Ripple is built on the truth that even the smallest actions can have far reaching impacts.

Your small actions can have far reaching impacts. These are the real-time effects of Ripple milk being sold.

When you choose Ripple, you are creating positive impacts that ripple through our world. We call it the #rippleeffect and your impacts are pretty enormous... and growing.

These are the real-time effects of Ripple milk being sold.

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Ripple vs. Dairy Milk1
Carbon Saved
 lbs
Pounds less carbon used to produce Ripple milk2
Pounds less carbon used to produce Ripple milk2
Sugar Saved
 lbs
Pounds less sugar in Ripple milk3
Pounds less sugar in Ripple milk3
Ripple vs. Almond Milk4
Water Saved
 gal
Gallons less water used to produce Ripple milk2
Gallons less water used to produce Ripple milk2
Protein Added
 lbs
Pounds more protein in Ripple milk5
Pounds more protein in Ripple milk5
PET Bottles vs. Virgin Plastic
Plastic Saved
 lbs
Pounds of virgin plastic saved by using 100% PCR bottles
Pounds of virgin plastic saved by using 100% PCR bottles

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1 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of all varieties of dairy milk 2 LifeCycle Assessment of Non-Dairy Milk, 2017 3 The weighted average of sugar across all varieties of milk is 13g in 1 cup vs. the weighted average of sugar across all varieties of Ripple milk is 7g in 1 cup. Milk sugar data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018. Milk consumption data from USDA 4 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of almond milk 5 1 cup of almond milk contains 1g protein v. 1 cup Ripple milk contains 8g protein. Almond milk data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018

Gingerbread Chai Bundt Cake

  • Serves: 10-12 people.
  • Prep: 20 minutes.
  • Bake Time: 45-50 minutes.

Ingredients

  • For the Cake:
  • 2 ½ cups all purpose flour or gluten free flour
  • ¾ teaspoons of baking soda
  • ¾ teaspoons of baking powder
  • 1 teaspoon of salt
  • 2 teaspoons of gingerbread spice (recipe below)
  • 1 cup of Ripple Half-and-Half Plain or Vanilla
  • 1 cup of unsalted vegan butter
  • 1 cup of molasses
  • ¾ cups of brown sugar
  • ½ cup cane sugar
  • 4 eggs or vegan eggs you’ll need 4 tablespoons of flaxmeal + 10 tablespoons of hot water ( 1 tablespoon of flaxmeal + 2.5 tablespoons of hot water = 1 vegan egg) you could also you an egg replacer, 1 cup of mashed ripe bananas, or an additional cup of applesauce
  • 2 cups of homemade applesauce- (use plain or unsweetened applesauce without cinnamon unless you like lots of spice)
  • 1 tablespoon of vanilla extract
  •  

  • For the Maple Glaze:
  • ½ teaspoon of cinnamon
  • 3 cups of powdered sugar
  • 3-4 tablespoons of Ripple Half-and-Half Plain or Vanilla
  • 2 teaspoons of vanilla extract
  • ⅓ of maple syrup
  •  

  • For the Homemade Gingerbread Spice:
  • 1 tablespoon of ginger ground
  • ¼ teaspoon of allspice ground
  • ⅛ teaspoon of cardamom
  • 1 tablespoon of cinnamon ground
  • ¼ teaspoon of ground cloves
  • ⅛ teaspoon of ground nutmeg
  • ¼ teaspoon of turmeric powder

Cake Directions

  1. Preheat oven to 350 degrees.
  2. Grease your bundt pan. Whisk together dry ingredients and set aside.
  3. Using a stand mixer with the paddle attachment mix together the melted butter, Ripple Half-and-Half, molasses, maple syrup, brown sugar, cane sugar, eggs or egg replacement, and applesauce together. Mix on low to medium-low speed.
  4. Scrape the sides and continue mixing until smooth and creamy.Slowly add in dry ingredients and mix well.
  5. Pour the batter into the bundt pan. Tap the pan on the floor or counter a few times until the air bubbles have been removed. Place the bundt pan on a cookie sheet and bake for 45-50 minutes or until you can insert a knife and it comes out clean. If your oven cooks faster or slower you might need to adjust the time.
  6. Remove from oven and let cool for 15 minutes. Turn the bundt pan upside on a cooling rack and tap the sides. If the cake doesn’t come out you can help release the sides using a knife or a small spatula. While the cake is cooling make the glaze.
  7.  

    Glaze Directions

    1. Whisk powdered sugar and cinnamon in a bowl. Slowly add in the Ripple Half-and-Half and whisk until creamy. Add in the vanilla extract and the maple maple syrup and whisk well.
    2. Drizzle on the bundt cake once it’s been cooled.
    3. If you’re making this cake ahead of time wait to glaze. Wrap the cake well and keep in refrigerate up to 3 days before eating. Remove from fridge and let the cake warm up to room temperature before glazing. Best if eaten within 4-5 days.

What to read next

Vegan Acai Chocolate Donuts

Makes: 8 donuts. Ingredients Wet Ingredients: 2 flax eggs ( 2 tablespoons of flax meal + 5 tablespoons of hot water) ⅓ cup of maple syrup ½ + 1 ½ tbs of Ripple Acai Superfood Milk 2 tablespoons of coc

Vegan Blueberry Banana Muffins

Makes: 12 servings. Ingredients 1 1/2 cups AP flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 medium bananas 1/3 cup neutral oil 1/2 cup maple syrup 1 tsp vanilla extract 1/2 cup Ripp

Vegan Cinnamon Coffee Cake

Ingredients For the Cake: 2 cups flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1/2 tsp nutmeg 1 container Ripple Vanilla Yogurt 3/4 cup Ripple Unsweetened Milk 1/4 neutral oi