Plant milk
Almond milk
Thin and low in protein, so foam is largely whatever the formulation provides — and it separates against espresso readily.
- Type
- Plant
- Texture when steamed
- Thin and watery in the mouth compared with dairy or oat, with a dry finish.
- Temperature
- Little tolerance for being held hot; make it and serve it.
What it is like to work with
Almond drink is mostly water with a small proportion of almond, so there is little protein to build a foam from and little fat to stabilise one. Products sold for coffee compensate with added thickeners and emulsifiers, and the results range from acceptable to a glass of bubbles that vanish. It also carries a pronounced flavour of its own that competes with the coffee rather than sitting under it, which is a matter of preference but should be expected rather than discovered.
How it behaves in the jug
Foaming and holding that foam are different properties, and a milk can be good at one and poor at the other. Ratings are coarse on purpose — the note beside each one carries the actual claim.
Foams
PoorlyLittle protein of its own; whatever foam appears usually comes from added stabilisers.
Holds its foam
PoorlyFoam tends to be loose and short-lived outside barista formulations.
Splitting against espresso
High riskSeparates and flecks readily against hot espresso, particularly with lighter roasts.
Latte art
PoorlyRarely holds a pattern outside barista formulations.
The carton matters more than the category
Almond content varies enormously between products, as does the stabiliser package. A barista almond and a standard almond drink are close to different liquids for these purposes.
Allergens and labelling
Tree nut. A major allergen in most labelling regimes.
Stated as a fact about the product, not as advice. Anyone managing a diagnosed allergy should follow guidance from their own healthcare provider.
How to handle it
When it goes wrong
Drinks it suits
Where this milk is commonly used, which is not a claim that it is the only option.