Coffee beans
Coffee beans

Frothing almond milk? – vegan milk alternatives for coffee

18. October 2019

Whether latte macchiato, cappuccino or espresso macchiato, it only becomes really perfect with a crowning touch of creamy milk foam. For vegans or people with lactose intolerance, classic cow’s milk in coffee is out of the question, which is why we’re presenting some plant-based milk alternatives in this post.

What makes good milk foam?

4 criteria are decisive for a successful milk froth:

  1. Degree of freshness
  2. temperature
  3. protein content
  4. fat content

The higher the fat content, the better the milk can be frothed. A high protein content, on the other hand, ensures that the milk foam lasts longer. However, since the fat and protein content of plant-based milk is rather low, barista are faced with a particular challenge here.

The hipster: frothing almond milk

Almond milk is made from almonds and water and is completely lactose- and gluten-free. The special thing about this milk alternative is certainly the light almond note that is created during the production process. But let’s get back to the first question: Can almond milk be frothed up? Yes! Almond milk froth is characterised above all by its creaminess and special taste. A real pleasure in combination with cappuccino or latte macchiato. The best way of frothing almond milk is at room temperature. It should never be hot.

The classic: soy milk for coffee

Soy milk is certainly the classic milk alternative. Made from pressed soybeans and water, soy milk with its consistency and slightly yellowish colour is reminiscent of cow’s milk, but has a nutty taste. Soy milk is also good for frothing and can also be used to create wonderful latte art. By the way, the variant with 2% protein is best. Unlike almond milk, however, soy milk should be heated before foaming.

The exotic ones: Coconut, cashew and spelt milk

Last but not least we would like to introduce some less common vegan milk alternatives. Coconut milk consists of pureed and then pressed pulp. Although coconut milk has a high fat content and is extremely healthy, it is still difficult to foam. The same problem exists with cashew milk. Its fat content is also very high and its taste is very dominant. However, the fine-pored foam is less suitable for a cappuccino or latte macchiato. The best plant milk to foam is actually spelt milk. It has a very sweet taste with a subtle grain note and can be frothed wonderfully creamy and fine-pored.

Why don’t you ask the barista for a plant-based milk alternative during your next visit to the Coffee-Bike? Where do you find the next bike? Well here!

About the author

Nathalie Lohaus

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