The Almond Milk Latte is a go-to choice for those seeking a dairy-free or lower-calorie alternative. Almond milk has a lighter body than dairy or oat milk and imparts a subtle, pleasant nutty flavor that complements espresso well. Steaming almond milk can be challenging as it is lower in protein and fat, but when done correctly, it can produce a satisfying foam for a delicious and health-conscious latte.
(barista-series is highly recommended)
Brew your double shot of espresso directly into your mug.
Pour the cold almond milk into your frothing pitcher.
Aerate the almond milk slightly longer than you would dairy milk. Keep the steam wand tip near the surface for about 5-8 seconds to incorporate more air, as it has less protein to create foam.
Submerge the wand to create the vortex and stop heating as soon as the pitcher becomes hot to the touch. Almond milk can curdle or separate if overheated (do not exceed 60°C / 140°F).
Swirl the pitcher aggressively to integrate the foam and liquid. The texture will be lighter than dairy milk.
Pour the steamed almond milk into the espresso. Due to its lighter texture, creating detailed latte art can be more difficult.
Using a "barista-series" or "barista-blend" almond milk is the most important factor for success. These are formulated with added proteins and stabilizers to help them steam and create better foam.
Do not overheat almond milk! It is much more sensitive to high temperatures than dairy milk and can break, resulting in a thin, watery texture.
Note: Because almond milk has a subtle flavor, it pairs very well with flavor additions like vanilla, honey, or almond syrup.
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