Making The Perfect Plant Milk Foam for Your Coffee

Plant milk sales are increasing at a rapid rate as more people refuse to consume animal milk in favor of plant milk, and producers are actively manufacturing new products in this category.

Milk alternatives are also often used when making coffee, chicory, or matcha. However, it has different ingredients and changes the taste of the drink. Let’s find out what the characteristics of different kinds of milk alternatives are and how they affect the taste and foam.

How to make the perfect milk foam?

It’s difficult to make a thick foam at home but with a close eye on the entire process, you can make it possible.

First, you need to heat the milk on the stove until it “almost boils”, i.e. when the first bubbles appear, up to 80 degrees. Remove the milk from the stove immediately when steam appears. It is better to heat milk on the stove because then heating occurs slowly and evenly. But you can also heat it up in the microwave: set the power to 600W and turn on the microwave for 1 minute.

The easiest way to whip is to use a fork or a whisk. But keep in mind that then the foam will be unstable and you will need to drink the drink as soon as possible. Unfortunately, a mixer also doesn’t guarantee a thick foam, but only speeds up the whipping process. A coffee machine produces a thicker foam than when it is made by hand. Machine milk froth won’t lose its shape even if you decorate it with sprinkles, nuts, or coconut flakes.

If you use a coffee machine with a milk frother, you may easily produce real soft foam “like in a coffee shop”. However, even with a milk frother, it is better to choose certain types of milk. The quality of the foam in both plant milk and animal milk is influenced more by the protein content than by the fat content. Many manufacturers even have separate “professional sorts” for perfect frothing.

So you can use plant milk to make any popular coffee drink, from cappuccino to flat white.

The expert content writer who also provides coursework writing services to students will tell you about some basic rules for making froth that is ideal for fans of plant milk.

Why is plant milk better than cow’s milk?

Plant milk has many advantages. Plant milk is becoming increasingly popular since it is made from plants and does not harm animals, making it ideal for vegans. It is also lactose-free. Plant milk is in many ways as good as cow’s milk in terms of nutrient content.

Different types of milk have different ingredients, so it is possible to choose a drink based on the deficiency of any nutrients in the body. In addition, depending on the raw ingredients from which the milk is made, its taste also changes. This allows you to change up the flavor of your drink by mixing different types of coffee or matcha powder with different types of milk.

Many people have unique physical characteristics, but we are convinced that among the various types of plant milk, you will be able to find a suitable option for yourself, and the intolerance of certain ingredients will not make you give up your favorite drink.

Soy milk

Soy milk is often chosen by those who give up cow’s milk because it has a neutral flavor and does not distort the usual taste of the drink. Sometimes soy milk gives off a legume flavor, but it can be drunk by people who are allergic to nuts. Soy milk has the same amount of protein as cow’s milk, but half the calories, fat, and carbohydrates. A large amount of protein makes it easy to whip milk into a froth.

Soy milk contains a great number of acidity regulators and stabilizers, and it is not recommended to combine it with highly acidic coffee, as milk is likely to curdle. It can also happen if soy milk is heated above 60 degrees. If you can’t give up acidic coffee, add the slightly cooled coffee to cold milk and froth it like raf

Oat milk

This type of milk is the leader among all plant milk options, which is largely influenced by its attractive price. But this is not the only advantage of oat milk. Like soy milk, it tastes similar to cow’s milk, so it goes well with coffee. Baristas are particularly fond of adding it to espresso and matcha.

The milk texture often differs from manufacturer to manufacturer because some add butter. If you’re buying milk specifically for coffee, this choice should be avoided because the butter will alter the flavor and raise the caloric content of the beverage.

Oat milk takes longer to whip than soy milk because it has much less protein. But such milk can be heated to 65 degrees. Although oat milk is quite high in calories and carbohydrates, it contains beta-glucan, which lowers cholesterol.

Almond milk

Almond milk is not very popular among baristas because it is the least suitable for an automatic milk frother. It is difficult to whip because of its low protein content and watery consistency. In addition, you have to watch the heating temperature carefully – usually, almond milk output has a temperature of 60-65 degrees, and it should not be higher than 55 degrees, otherwise, the foam will get unstable or the milk will curdle.

However, consumers like almond milk-based coffee for its unobtrusive sweet-nutty taste. Almond milk is inferior to cow’s milk in protein and mineral content but contains large amounts of vitamin E.

Coconut milk

This milk is made from water and coconut meat. It has almost no carbohydrates or proteins, and most of the calories are in saturated fat. Coconut milk contains only one-third of the calories of cow’s milk, so it is great for those who plan to lose weight. In addition, milk contains a lot of nutrients: iron, potassium, magnesium, phosphorus, zinc, and so on.

When combined with coffee, coconut milk gives a delicate, creamy flavor. If you’re making coffee at home, it’s best to simply heat the milk no higher than 65 degrees and add it to the drink, because it won’t be easy to achieve a stable froth. If you do decide to improve your barista skills, keep in mind that at first, the milk will form large bubbles, which will quickly settle if you finish whipping ahead of time. Continue to whip the milk intensely until it turns into a macrofoam.

Rice milk

A slightly less popular option among plant milk, but still great for coffee, is rice milk. It is disliked for its high arsenic content, so rice milk, like other rice drinks, should not be consumed in large quantities, especially by children. In addition, rice milk is not recommended for people with diabetes.

Rice milk, on the other hand, offers numerous health benefits: it is the least allergenic of all alternative milk options, making it ideal for people who are allergic to dairy, gluten, soy, or nuts.

Because of the high carbohydrate level, the drink can be topped with thick foam, and the coffee itself is sweet. Rice milk softens and velvets the texture of the coffee without overpowering it.

What kind of milk to choose?

The choice of herbal milk depends not only on taste preferences but also on diet. Pay attention to the ingredients and take into account individual intolerance to the ingredients. Also, remember that any plant milk pairs better with less acidic coffee beans.

Do not choose hazelnut and cashew milk for coffee, because their flavor stands alone and overpowers the taste of the coffee. Cashews do not foam well and suppress the taste of coffee due to their high sugar content. Hazelnuts have an overpowering scent. Of course, there are many other types of milk: peanut milk, corn milk, sesame milk, flax milk, and so on. They are, however, better served with other meals rather than with coffee.