From Lattes to Soup The Very Best Ways To Use Non-Dairy Milk

 

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BEST Plant Based/Vegan Coffee/Latte EVER!!

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Latte Art with Alternative Milks

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The Ultimate Non-Dairy Milk Foam Off!!

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Tips for steaming non dairy milk

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the best uses for non-dairy milk The mildly sweet flavor of almond milk means it won’t overpower the rest of the flavors in smoothies, Messina says. Cashew milk is creamier than almond or rice milks and has a fairly neutral flavor, Messina says, which makes it a good choice for creamed spinach or kale. This isn’t the best of milk to use in your latte. It’s reported to have an almost grassy taste, with just a whiff of peanut as an aftertastealso, to many peoples surprise it’s purple. This someone alters the aesthetic of a traditional coffee.

Soy Milk. Soy milk is a practical option. It’s probably the most popular of all the non-dairy. The best milk frothers to create perfectly steamed milk with foam using whole milk, skim milk, and almond milk. These are our top picks from brands like Nespresso, Breville, Aerolatte, and more.

Soy is the first non-dairy choice of baristas for many reasons. Soy milk creates the best foam. One can steam soy milk to a consistency that is very comparable to cow’s milk. Therefore, soy milk can be used to make any espresso drink, and it will come out not far from the texture and consistency of a standard milk latte.

The OG non-dairy vegan milk, soy milk is still a great option. “Soy milk is the highest in protein compared to other non-dairy varieties, and. Best Non-Dairy Milk for a Latte/Frothing: Coconut or Oat Milk This one is a tie between a carton (not can) of coconut milk and oat milk. Both of these are also available in “barista blend” making them even better for frothing and foaming. Best uses – “Pancakes, banana nut bread, smoothies, French toast, lattes, muffins, and cupcakes have all been successfully made by our customers,”. Not all non-dairy milks are created equal—each has its own unique flavor and texture—so we’ve rounded up some of the best uses for five of the most common non-dairy milks.

Oster Pro 1200 Blender with Glass Jar, Smoothie Cup, and Food Processor Attachment, $78.99 on Amazon. If you are new to a dairy-free diet, the good news is that most stores carry many varieties of non-dairy milk alternatives, including soy milk, rice milk, coconut milk, and almond milk.The bad news is that, with so many choices, it’s hard to know what the differences are and which ones are the best to use in different ways. Milk Steaming & Latte Foam Let’s have a look at what actually happens when we steam milk.

This process involves introducing hot water vapour (250–255 °F, 121–124 °C) into cold milk (40 °F, 4 °C) until it reaches the ideal temperature for a “perfectly steamed latte”.

List of related literature:

• Using milk in cookery-Milk, like water, has no adequate substitute.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

Milk, cream, yogurt, sour cream, and buttermilk can all be used in cold soups.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

It’s a quick recipe, especially if you have a high-powered blender, and I promise you that you’ll never go back to watery store-bought options or homemade recipes that call for straining the milk.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Many branches of the food industry have always used dairy-based ingredients in their classical form, i.e., skim milk, full cream milk, cream, butter, and whey, as components in their recipes.

“Lipid Technologies and Applications” by Frank D. Gunstone, Fred B. Padley
from Lipid Technologies and Applications
by Frank D. Gunstone, Fred B. Padley
Taylor & Francis, 1997

Improving UHT processing and UHT milk products.

“Encyclopedia of Dairy Sciences” by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
from Encyclopedia of Dairy Sciences
by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
Elsevier Science, 2011

• Use evaporated milk, double-strength milk, or half-and-half to make casseroles, hot cereals, sauces, gravies, puddings, milk shakes, and soups.

“Lewis's Medical-Surgical Nursing E-Book: Assessment and Management of Clinical Problems, Single Volume” by Mariann M. Harding, Jeffrey Kwong, Dottie Roberts, Debra Hagler, Courtney Reinisch
from Lewis’s Medical-Surgical Nursing E-Book: Assessment and Management of Clinical Problems, Single Volume
by Mariann M. Harding, Jeffrey Kwong, et. al.
Elsevier Health Sciences, 2019

Add Use milk, skim or milk milk powder and water, to full-fat instead milk. of water when making • • soups, cereals, instant puddings, cocoa or canned soups.

“Lewis's Medical-Surgical Nursing EBook: Assessment and Management of Clinical Problems” by Di Brown, Helen Edwards, Thomas Buckley, Robyn L. Aitken
from Lewis’s Medical-Surgical Nursing EBook: Assessment and Management of Clinical Problems
by Di Brown, Helen Edwards, et. al.
Elsevier Health Sciences, 2019

Remove bay leaves, blend to near-smoothness, correct seasoning (which means just taste the soup, add salt and pepper, or more curry, or more cayenne, or whatever…), and return to pot with 1 can coconut milk (which gives it richness) and 1 quart plain yogurt.

“Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them” by Katie Letcher Lyle
from Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them
by Katie Letcher Lyle
Falcon Guides, 2010

To use cup for cup as a replacement for milk in recipes: mix 1/2 cup plain yogurt with ‘/, cup broth, white wine, water or sparkling water for lightness.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

For example, bean or cheese dishes often replace meat in a meal, and the use of evaporated milk or dry skim milk when cooking is a low-cost nutritional supplement.

“Fundamentals of Nursing E-Book” by Patricia A. Potter, Anne Griffin Perry, Patricia Stockert, Amy Hall
from Fundamentals of Nursing E-Book
by Patricia A. Potter, Anne Griffin Perry, et. al.
Elsevier Health Sciences, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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76 comments

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  • Amazing! I’ve been looking for a way to make dairy free coffee for months now and this is it! It may seem like a small thing but the everyday habits are the hardest to change. thank you for this! BTW, I found my blender to not be strong enough. so instead of soaking the nuts I just used a small sieve to strain the coffee straight into my mug.

  • Where I work we have a standard temp (unless specifically requested) definitely will be trying this with almond milk though thanks!

  • I tried it. I like the taste, but when I drink it the powder form of cashew irritates my throat. I’m not sure why..maybe because my cashew didn’t grind very well? or maybe because I didn’t use any oil in it. Please help:(

  • You guys deliver nice quality videos that are informative! Thank you. I’m loving the milk pitcher you have what’s the brand? I live in the USA, so perhaps need to find one available over here.

  • A wonderful video! What’s your recipe for homemade almond milk? In our cafe we make it ourselves too but it doesn’t seem creamy rather.. watery? How much almonds do you use for a liter?

  • i am very inspired!:)) but just a question on the almond milk, i am using unsweetened almond milk (Almond Breeze Unsweetened), will it affect the texture? thanks:)

  • I too am having great luck making latte art with alternative milks with Almond being my favorite. I’m starting to experiment with Oat milk and am wondering which brand you prefer?

  • Our shop has seen an increase in Oat and a huge decrease in Soy. Coconut and almond just sucks in hot espresso drinks so we use the in iced lattes. Interesting to her the sweetened is better so I’ll just stock that.

  • Hey Andrew! Would you please advise if I can stream non dairy milk on a home espresso machine? Are home machines powerful enough for that and which one would you recommend? Thanks:)

  • Exactly what I was looking for! I was trying to find the right temperature for steaming soy milk. It’s awesome that you talked about the environmental impact as well. This makes me really want to try oat milk!

  • I have heard and from experience that it’s not just AIR that thickens the milks but Protein content(probably why coconut milk is the worse for frothing). As the milk heats, it cooks and bonds which thickens it, and it’s also what gives HOT lattes the unique sweet taste which iced lattes seem to lack because the milk is not heated first. What’s your take Justin?

  • Amazing video bro, really appreciate that you, finally the first real talk, did it. Especially the environmental impact is a big thing nowadays. Thank you so much. Keep going, I do enjoy your videos a lot… Much love from Germany ����

  • You’re texturing for like 3 seconds and then heating up the milk for like 4 seconds. Is that live timing or are you speeding up the video or is it just the power of your steamer?

    I have a gaggia classic and i can’t steam anything in less than 10 seconds

  • Amazing. So challenging to get great latte art with alternative milk but you really have the art down. Thanks for the useful tips!

  • I used toasted cashews because that’s all I had and I used brown sugar because that’s what I regularly use, aswell with a substitute of fake vanilla extract and solidified coconut oil, it tasted awesome!!!!! Thanks for the recipe.. it’s very versatile.

  • I guess it depends on brand, because rice milk I usually buy doesn’t foam at all, while oat milk I bought few weeks ago was foamy like frickin’ bubble bath!

  • Thank you! I’ve recently noticed my body doesn’t handle dairy as well as it did before I was training to be a barista so this video definitely helps. Keep it up!

  • Hello my friend. Excellent video however I did notice a few errors you mentioned. Regarding soy milk and it containing phytoestrogen. Regular milk contains actual estrogen so if people are worried about soy they should defiantly not have milk. Regarding the environmental side. Soy beans are actually made for the animal agriculture, particularly cattle.around 6% of soy production is used for humans. Regarding almond milk. It takes 384 litres of water to make 1 litre of almond milk. However, cows milk on average takes 1020 litres of water to produce 1 litre.

    I’ve just become a barista so thank you so much for all the tips and tricks!

  • My favorite alternative milk is hazelnut. It has +1g of protein per 10cl, which allows nice microfoam, and the taste of hazelnut is wonderful with some cocoa powder on your espresso shot. It feels like drinking Nutella.

  • Hi sam, love you and your recipes/videos. You can try foaming the milk by putting the steamer at the very top of the milk,it foams more

  • WOW THIS IS SO GOOD! Thank you Wolff! That was helpful. I recently bought a semi-atuomatic coffee machine and I’m really keen to get more creative with it. May I suggest incorporating a series for beginners to coffee?:)

  • I am actively trying to find an alternative to dairy,i tried coconut,almond and they are not for me though i tried a different brand of coconut and it was a little better,i will now try soy,..From some of the replies oats milk is be touted as a good choice so i will have a bash at this too

  • Great vid! Love the comparison and you made it fun, too. Maybe you could freeze the leftover milks in cubes and use them for smoothies?

  • It’s great to have options for the lactose intolerant. But what about the carb intolerant? I’d love to see a video or three on keto friendly lattes and cappuccinos..

  • Hey, I have a vegan cafe in Cambodia and we use Vitasoy barista edition. Im from England and there everybody uses oatly barista edition ����. Nice video keep it up ����

  • Do you have to stick your nose right up to the lens? Step back a bit-I don’t actually need to see every pore and beard follicle.

  • Thank you for a very informative summary of milk options. Personally I have a feeling that I would like to add some kind of fat into my coffee if using non dairy options. Have you ever tried to add coconut oil or other fats to make the fulfilling taste to your coffee?

  • I tried this, and it’s so good! My husband usually makes the coffee too strong for me, so this works great! I placed all ingredients in my magic bullet, and blended for one minute:-) I did soak the cashews in very hot water (prior to blending) for about 10 minutes. Thank you for this recipe ����

  • My vote is for Westbrae Organic Original Plain soy. Foams very well, quite stable, and has just about the right level of sweetness via rice syrup, although I’d probably opt for slightly less. I don’t particularly like to add sweetners to an already made latte, and find most other unsweetened milk alternatives to make a rather awful latte. I prefer to stay away from cane sugar as much as possible, albeit it’s probably best to limit all forms of concentrated sugars, and I may be delusional in thinking rice syrup is healthier, but I have a higher comfort level with it anyway. I’ve never liked cow’s milk in a latte there’s an aftertaste there I find objectionable.

  • don’t buy almond milk at the store. you can make better latte art if you make your almond milk at home. just get a good blender and blend almonds, water, and a little bit of coconut oil. pour this mixture through a nut milk bag into some kind of glass container and put it in the refrigerator. you can also put a little vanilla extract during the blending process if desired.

  • I hate steaming soy milk �� it ‘s a lot nicer at 50-55 degree celcius, it ‘s smooth, able to do nice latte art (but cant serve at that temperature, the coffee gets cold so quick). For the coconut milk, I find adding more milk while you steaming would make it smoother (or stirling it after could help the texture a bit smoother). Almond is ok for me. I love oat milk! Taste nice (thick and creamy, smell light and nice), so easy to steam and do latte art

  • Great video man thank you! Also, Milk is a made up word, so technically we can call the alternative whatever we want, the majority has agreed on “Milk” so really, they are milks ����

  • Worst thing about soy to me is the curdling… Amount varies depending on the acidity of the espresso of course but still, it’s quite off putting.

  • Information on soy milk is false. 90% of soy is fed to animals that will be slaughtered for meat. Also on estrogen if you’re consuming soy all day long might have an affect on you but if you’re just drinking lattes, you are fine.

  • I used dream soy almond milk. It was way to thin to foam up so clearly a skim almond milk. But I absolutely HATED the taste almond milk with espresso. Destroyed my cappuccino and I found it to be undrinkable. Anyone have some alternative milk brands they’d like to share??? Thank you =)

  • Great video! w
    What about hemp milk? (my daily favorite for cappuccinos) or the new Ripple milk? Also, Whole Foods sells the “Barista” versions of most of the milk alternatives.

  • I’ve tried soy, almond, and coconut with various kinds of coffee drinks; and soy wins for me. But there are always new dairy-free milks on the market, which is great! I want to try cashew, macadamia, and hemp next.

  • I’ve been ordering almond build caps forever. I shall try soy! Thanks for this. It answered a questions I’ve been thinking about for a while

  • dreamy, creamy
    I love oat milk. If it’s too refined it foams less and tastes too bitter but if homemade or made right it should have a slight sort of a gooeyness, like the inside of okra sort of, foams alright, tastes better, has much better color, and can easily be made from any rolled oats using a blender. There is a little soaking and waiting and straining involved but it’s worth it. Yet truly soy milk does best. I get my soy milk from a place that makes it and sells gallons at the restaurant only for 2.50$
    They sell their tofu at my neighborhood grocery store they are aaaaaamazing! & their soymilk tastes glorious and foams like heck. I personally only have a stovetop moka pot and Capresso foam machine at the time so it’s not quite like steamed milk for lattes like @ the barista but it’s nice every once in a while when I bump into good espresso coffee and don’t know what else to do with it:)
    It’s perfect for tea lattes and cappuccino-like foam but it just isn’t like steamed foam I don’t know how to describe Capresso foam but it’s quite good
    Yeah.
    & this is pretty out of mosts reach but there are secret barista non dairy milk blends that involve different quantities of non dairy milks with different fat and protein makeup and general qualities that produce the perfect foam for barista
    A lot of the top tier ones involve a bit of high fat super tasty macadamia milk and are near identical in the physical properties of regular milk & whatnot
    Another quite good one is half hemp half soy but I also like just plain soy as well especially when from that special restaurant close by me
    & though soy might have the most foam, if you went at it too long with the steam wand it would become Capuccino-like but heck while at home there’s never need to get too technical soymilk has wonderful flavor and texture and feeling in a specialty drink involving foam & so yeah
    Some other drinks involving foam are macchiatos and cortados

  • Great job! I’m doing my own milk and I would like to know the max temperature the coconut milk supports before it’s “breaks”. Thank you!

  • In the UK the leading alternative milk brand has a barista version soy milk, and it’s the one I use the most. I tried their oat milk and found it produced very little foam, and had an unpleasant, woody taste. I will have to try oatley barista, we stock that here.

  • It’s not milk however. Tried almond ‘milk’ once and it was horrible. And expensive. Whereas regular milk is 3 times cheaper. And better. So, meh. Soy has the same horrible taste, however when I tried to make omlette with it, came out just fine. For me coconut is best alternative. It’s very healthy also. Just make sure you have real coconut lol. Does not justify for me to use canned stuff with stabilizers, emulsifiers all that chemistry.

  • Hey! Do you agree that almond milk tastes better than soy milk, just overall? If so, does that translate to lattes? (btw, my wife and i still make your jackfruit bbq and carrot fries all the time. and your ranch dressing!) we’re gonna order your cookbook.

  • It’s motivating to see this done so well with all of those milks! Since the entire process is finished in 10 seconds or less I’ve been having trouble, but this inspires me to keep practicing. Cheers

  • You say the milk continues to heat up after removal of the wand, but where does the energy come from for that? Could you actually show a video of the thermometer continuing to rise after steaming finishes? How long for? As someone trained in physics I am utterly intrigued!

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  • JUST tried it and I didnt have vanilla so I added a little almond extract and nutmeg topped it off with a sprinkle of cinnamon! It is sooo good!

  • I hope every coffee shop in America watches this. Lately, a number of local chains have been switching to oat milk and if you’re lucky, almond. Why, I can’t imagine. Oatmilk has no fat and makes the coffee taste dry. Blech. Almond milk dampens the coffee flavor and makes it taste bland. Soy milk is not only the best foaming, it’s the best tasting and produces the best mouthfeel. I don’t understand soy avoidance, but if a coffee shop doesn’t serve soy I walk out and I don’t come back.

  • Great video. At least here in Germany you also can get soy milk which will not curdle. Provamel or Alpro as a brand work quite well, even the “normal” not barista edition.

  • This is just my opinion working with these type of milk. It’s funny that at our place, we used to use a lot more soy milk than almond milk. However, when Covid lock down started, the demand for Almond milk increased a lot and we ended up using more Almond than Soy. Oat is a new trendy thing that appears to get more and more popular these days as well. I tried to work with Coconut, and the smell was so beautiful, but I just lightly over heated it once and I could obviously taste the burn taste right away. So my idea is, whoever wants to drink Coconut milk should not ask the barista for the coffee to be extra hot.

  • Thanks for this fun video! I prefer steamed almond milk in my coffee, but you have to be really careful about how high the temperature gets, it will taste burned if you make it too hot. Ugh! I find that when I order it at coffee shops it usually tastes burned, even when I tell the barista not to get it too hot:(. I haven’t noticed that problem as much when ordering soy lattes.

  • But sadly almost of people dont like that temperature.. especially who want soy, almond, they want more high temperature
    Fit on temperature is better than good latte art for customer

  • I routinely use a roughly 50/50 combination of Vitasoy Calci-plus and Vitasoy rice milk. Never have any separation or curdling. I don’t froth the milk however just heat on stove and pour into the coffee. But now am interested to try oat milk.

  • That’s interesting. I’ll have to try oat milk. I tried unsweetened almond milk and it was horrendous and un-drinkable. Thanks for that ��

  • Any ‘barista blend! oat milk that’s organic? Oatly, calista farms are not organic…or any good recipe/video to make ‘barista blend’ style oat milk at home?

  • totally agree, regular milk is best, and get sweeter when hot, after that for coffee, you have oat milk, which is almost like milk, very neutral in taste and combines great with espresso,this is great for those who want to drink cappuchinu after meat so it’s kosher parve, and for vegan it’s great too because it’s from plant and not cow, also oat milk is great for lactose intolerant person that wants milk, so after oat milk you have almond milk, which is not neutral but very nutty and sweet, but it’s good too [probably the best for lactose intolerant person, no effect at all ], less good than oat for espresso, oat is better for coffee for sure, maybe for tea almond will be more suitable than oat,
    about soy milk, coconut, rice milk…. totally unacceptable result, even i would say not drinkable,
    soy is almost there,almost acceptable, it’s sweet, and banana/vanilla like, but the problem with soy, it’s not neutral it’s very strong taste and has an awful metallic/fake vanilla after-taste,if it didn’t had this after taste it was acceptable too, rice and coconut a lot worst smell/taste than soy for coffee,
    but regular milk is so beyond oat milk that it’s not comparable to the rest, it’s just perfect for coffee

  • I’ve been using macadamia nut milk recently on the protein and fat content side, it is fairly on par with 2% cow’s milk, and brews up a nice nutty espresso drink. tasty!

  • Thank you for a great and thorough video. I think you took a risk on talking about the health and environmental effects of the milks because everyone is apperantly a scientist in the comment section. But overall all I love the quality and information you provided. Thanks!

  • It would be interesting to try other types of “milk”. I know some shops use macadamia and it works nice. You can also have brazilian nut milk, walnut, hemp, and many others. I would vote for a more comprehensive analysis. that would be awesome!!

  • Like the video. I would really appreciate if the camera man set the right focus of the finished cups of coffee with art, not for looking at the art but to see how clear the shape can be xD. Thank you!

  • Goat milk’s taste depends a lot on the diet fed to the goats. I’ve had some that is better tasting (sweeter & richer) than cow’s milk but my source for goat milk has gone. While I’m lactose intolerant, I’ll skip the alternatives to cow’s milk. Organic cow’s milk is a better choice for me. All of the soy that I’m aware of is now GMO, so I’ll pass on that. The rest yield a froth that is not to my liking.

  • Those are lovely pours. I wish I could steam milks to such a low temperature, but so many customers come in and ask for their coffees “extra hot.” Sigh…. Not sure what’s worse to be asked, “extra hot” or “no foam” when making a latte. I’ve learned to just completely ignore the request for “no foam.” Assuming they only mean that they don’t want baby barista cappuccino soap bubbles.

  • Thank you so much for making an “alternative milks” video. I really needed these tips for making latte art at home. I realize now that I’ve been over heating and over stretching the soy milk. love my whole non-pasteurized milk and practicing latte art with it; but don’t want to drink dairy during winter months. Your latte art is fantastic and gives me hope!

  • Can you please help in deciding what is the best coffee in the market that can be used to prepare latte’s using a super-automatic?
    your help is much appreciated! thank you:)

  • That swan was incredible. I’ve seen others that you get what they’re trying to do, but you kinda have to know what it is to see it. But his truly looked like a swan!

  • Can you make a tutorial with coconut milk as well? I work at a store that only has soya and coconut milk as alternatives and the struggle is real when it comes to latte art.

  • I tried this recipe, although skeptical, and it’s good enough for me!! no coffee was good enough since veganism. I mixed it with some vegan vanilla chai and vegan coconut whipped cream and sprinkled cinnamon and ginger. Satisfies my taste buds and my coffee cravings.

  • Thank you for the video! I was looking at steaming a non dairy milk that lasts longer in the fridge. I had to rule out Soy because of thyroid issues. Another video idea is what vegan milk lasts the longest? I hate throwing out unused food.

  • Oh boy, you need to get your hands on Oatly’s (Swedish brand) barista edition oat milk for the ultimate oat-based coffee drink! I definitely prefer it over both soy and almond. By the way, they make some amazing coconut milk cappuccinos in Bali, maybe not the foamiest but still!:) Make sure to try it if you go there.

  • I would probably go with hazelnut full cream if it was available, something akin to Kalua/Baileys in smooth texture. I love Irish nut creme and hazelnut lattes but the pour-in syrups destroy the texture.

  • Man I loved this video. “Become one with the milk” cracked me up. Love the energy and the vibes. Just subscribed too. All the best yo.

  • Soy milk is Gmo, Almond milk in stores is dirty water. Better made at home, just almonds, water, sugar (or date instead of sugar), oat milk, do it yourself but at this point I use almond.

  • Thanks for the great video! Very informative. Just a quick point, almond milk is not the only plant milk “low” in cholesterol…all plant milks have zero cholesterol. Cholesterol is only found in animal products.

  • Thanks for the video but I’d still like to see how mammals milk work with lattes and cappuccinos. Examples: Goat, Water Buffalo, Sheep and maybe Reindeer

  • I clicked because I thought the thumbnail said cat milk. You guys put up quality videos but I have to say I was disappointed by this one.

  • I’m so excited to try these lattes! I’m all about a good soymilk latte… I got the PowerLix milk frother to bring it to the next level. I recommend it!