Switching to a non-dairy milk like almond, soy, or coconut can reduce foam in a Starbucks Matcha Latte, allowing for more actual drink content.
In Japan, traditional matcha preparation includes frothing with a bamboo whisk, yielding a delicate foam, enhanced by matcha's natural saponin content.
Coconut milk not only decreases foaming but adds a nutty flavor that complements the grassy notes of matcha, enhancing the overall drinking experience.
Plant-based milks have lower protein and fat than dairy, leading to less foam in matcha lattes, improving the balance between foam and drink.
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