The rise in alternative milks offers coffee lovers a variety of textures and flavors, but for classics like cappuccinos, the right plant milk is crucial.
A creamy, barista edition oat milk is preferred for cappuccinos due to its neutral flavor and frothability. Soy milk, however, fails in frothing.
Soy milk's protein and lipid profile make it inadequate for cappuccinos, while being suitable for iced drinks, where frothing is unnecessary.
When recreating classic coffee drinks, it’s essential to stick with plant milks that closely mimic the taste and frothiness of dairy milk.
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