Alongside soy milk, the limelight is shared to almond milk as good coffee milk alternative.
With almond milk’s overall taste and characteristics, we knew how versatile it is. We use it in various vegan recipes and is actually the top choice alternative to dairy. The process of making almond milk – which is skinning the almonds, blending it with water until smooth and lastly, remove the remaining solid components by straining – is what makes the texture as close as to that of cow’s milk. It’s creamy, smooth, and nutty. Once mixed in with your regular cup of coffee, you won’t even distinguish the difference aside from the nutty flavor.
Most cafes are offering alternative milks in variety. In a way, this practice tends to expand their audience. Almond milk being lactose-free, dairy-free, and vegan is what makes all the difference.
The only downside of using almond milk in coffee is curdling. It can curdle in coffee for the same reasons as soy milk. And that is because of temperature and acidity. There is a way to avoid curdling though. You just need to avoid pouring cold almond milk into very hot coffee. Its reaction with the acidity of your coffee or espresso may vary from brand to brand, so it is advisable to try several options. Non-dairy milk like almond milk also has a tendency to separate when heated, sometimes it could leave a watery drink underneath the coffee so ensure that it is mixed very well before serving.
Some almond milks are higher in almond content than others and so perform, and taste, a little better. Commercial almond milks come in several flavors, and many manufacturers produce both sweetened and unsweetened varieties. One important factor to consider is almond milk’s nutty flavor that can sometimes taste bitter. Also, sweetened almond milk in coffee is the preferable choice of many.
