You know I love me some nondairy milk, but they usually make some pretty pathetic lattes. I like extra, extra foam and it just has to have good flavor. Sweetened almond milk tastes amazing in lattes, but just doesn’t get the foam factor right. And you can trust that fact because Josh and I have tried a variety of ways to craft the best at-home latte according to our standards.
I won’t get into the specifics, but we’ve tried a steaming wand, a milk frother, and even just a good old fashioned whisk. Each has pros and cons (that maybe Josh, the expert coffee maker, can get into another time), but with no method can you get a thick foam like they do at a coffee shop. When Almond Breeze sent over their Almondmilk Coconutmilk Original, I knew I had to give it the standard foam test. And by I, I really mean Josh made it while I lounged on the couch each and every time. I was pretty surprised at the foam we got. Unfortunately, we chose the least impressive foam day to take pictures, but this was the last of the milk and as much as I wanted to drink double lattes and take one for the team, putting on real pants and running the store was just at the bottom of my list. Priorities, right?
Let’s check off the criteria to pass the foam test. Nice thick layer? Check. Staying power? CHECK! I hate when foam disintegrates before I even make it to the couch. Flavor? Double check. There’s no sweetness to the milk (which is fine, because I’m adding cinnamon syrup here), but the slight coconut flavor is tops. I know it’d be great with a little caramel, as well — someone want to hook me up with a homemade caramel syrup recipe? Thanks in advance 😉
This post is sponsored by Almond Breeze Almondmilk. All opinions are, as always, my own.
Please keep in mind that comments are moderated and
rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.