Horchata-style rice milk
A cinnamon-warm cousin of the signature drink, in active test batches — the newest round may be the final recipe.
The first drink
Maple Cardamom Jasmine Rice Milk
A rice milk built like a recipe, not a formula. Fragrant jasmine rice gives it body and a soft, floral sweetness of its own. Real maple syrup sweetens it — never white sugar doing a maple impression. Whole green cardamom pods bring the warmth that makes tasters go back for a second sip.
It's a refrigerated drink, made to be enjoyed fresh — poured cold from the bottle, or warmed gently when the evening calls for it.
Poured cold
Straight from the fridge, in a small glass. This is how it was taste-tested and how it shines.
Warmed gently
One of Tracy's tasters asked for it warm as a bedtime drink — it holds up beautifully, like a quiet mug of comfort.
At the table
Sweet and spiced enough to stand beside dessert, gentle enough for breakfast.
Three ingredients do the work
No long label to decode. The flavor comes from real food, handled carefully — plus good water and a cook who keeps all the starchy rice-cooking water in the batch, because that's where the body of the drink lives.
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Jasmine rice
Fragrant, long-grain, and naturally a little sweet. Cooked soft and blended fine, it makes a milk that's creamy without any cream.
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Real maple syrup
The only sweetener. Tracy checks every source — the syrup must carry kosher certification and a vegan label, because some maple production uses dairy-based defoamers.
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Whole green cardamom
Whole pods, dosed by hand and adjusted batch to batch. The test kitchen notes run from "delicious" at two pods to finding the gentler balance the next round aims for.
Made by hand, batch by batch
Every batch so far has come out of Tracy's own kitchen, tasted by family and neighbors, and written down — what worked, what didn't, and what changes next time.
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Cook the rice
Jasmine rice simmers until soft, and all of its starchy cooking water stays in the batch — it becomes the base.
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Warm the spice
Cardamom pods and maple syrup join the pot so the spice blooms and the sweetness melts in evenly.
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Blend and strain fine
The batch is blended smooth, then strained through a fine nut milk bag for a silky pour with no grit.
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Chill and taste
Bottled, refrigerated, and tasted cold — then the notes go in the book before the next batch is planned.
About Tracy
Tracy is a trained vegan culinary professional — a graduate of the Auguste Escoffier School of Culinary Arts' plant-based program, with Food Safety Management certification. Audacious Tracy's Beverages is her own business: she is the founder, the cook, the taste-tester-in-chief, and the one who answers for every bottle.
She built this drink the way she was trained to build any dish — start with flavor, respect the ingredients, and write everything down. Family and neighbors in and around Amery have been her tasting panel from the first test batch in October 2026, and their honest notes (too strong, too sweet, just right) are what the recipe is being tuned on.
The name says it plainly. Starting a beverage business from a home test kitchen, one careful batch at a time, is an audacious thing to do. She's doing it anyway.
Where things stand
This business is in its building season, and this page will tell you the truth about it: the recipe is real, the training is done, and the licensed launch is what's being worked toward now.
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Done
Recipe developed and taste-tested
Home test batches since October 2026, tasted by family and neighbors, with the cardamom and sweetness balance being fine-tuned round by round.
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Done
Training and food-safety certification
Plant-based culinary training at Auguste Escoffier and Food Safety Management certification are complete.
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In progress
Commercial kitchen and Wisconsin licensing
Because the rice milk is a refrigerated food, it will be produced in a licensed commercial kitchen under Wisconsin's requirements — the step that turns test batches into bottles for sale. A December kitchen run is being pursued.
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In progress
Shelf-life work
Samples of natural cultured dextrose — a fermentation-based ingredient used to keep refrigerated drinks fresh longer — have been requested from suppliers, so a market batch can hold its quality safely.
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Next
First sales, close to home
Local first: holiday and community markets around Amery, then farmers markets as licensing allows. Small runs, poured samples, honest feedback.
Also in the kitchen notebook
Holiday nog
A rum-flavored holiday nog for the season, still in development in the test kitchen.
Business facts
The details grant applications, markets, and partners usually ask for — all in one place.
- Business name
- Audacious Tracy's Beverages
- Founder
- Tracy — founder and sole proprietor
- Location
- Amery, Wisconsin
- What it makes
- Small-batch vegan beverages
- Signature product
- Maple Cardamom Jasmine Rice Milk (refrigerated)
- In development
- Horchata-style rice milk · Holiday nog
- Status
- Pre-launch — recipe development complete, commercial kitchen licensing in progress
- Training
- Auguste Escoffier School of Culinary Arts, plant-based program · Food Safety Management certified
- tracysayhi@gmail.com
Tap to copy the facts above, ready to paste into a grant or market application.
Questions people ask
Is everything really vegan?
Yes — completely. No dairy, no eggs, no honey, no animal products of any kind, in any drink, ever. Tracy even checks that her maple syrup is produced without dairy-based defoamers.
Where can I buy a bottle?
Not quite yet — and this page won't pretend otherwise. The drink is in its final recipe-tuning stage while Tracy completes the commercial kitchen and licensing steps a refrigerated food needs in Wisconsin. First sales will be local, around Amery.
Does it need to stay refrigerated?
Yes. It's a fresh, refrigerated drink — keep it cold and enjoy it within a few days of opening, the way you would any fresh milk.
I'm with a market or a grant program. How do I reach Tracy?
Email Tracy at tracysayhi@gmail.com — and feel free to reference the Business Facts section above; it's written for exactly that.