Which Milk Alternative Makes the Best Cappuccinos

Deciding which milk alternative makes the best cappuccinos can be a subjective process, but there are some key factors to consider. Dutch publisher Gilles van Velzen has shared his experience and thoughts on this matter, providing insights into the ideal milk for achieving the perfect frothy, rich foam on your favorite cappuccino.

The Best Non-Dairy Milk for Cappuccinos

Gilles believes that soy milk and coconut milk are the top contenders for non-dairy cappuccinos. He cites the necessity of a milk with a high fat content as crucial for creating the right froth when steaming. Another option to consider is cashew milk, which also has a good fat content and can provide a creamy texture.

Cappuccino Variations

Cappuccinos, lattes, mochas, and flat whites are all beloved coffee drinks, but each has its unique characteristics. Here are the major differences:

Cappuccino

A cappuccino typically consists of one-third espresso, one-third steamed milk, and one-third foamed milk. Gilles notes that this balance allows the coffee flavor to remain prominent while being toned down by the milk. Full cappuccino recipe.

Latte

While a latte includes one-third espresso, four-thirds steamed milk, and a small portion of foamed milk, Gilles points out that this makes it a more milk-based drink with a lighter coffee presence. Learn more about lattes.

Mocha

A mocha combines two-thirds espresso, two-thirds chocolate, and one-third steamed milk, offering a strong coffee taste with a distinctive chocolate flavor. More about mochas.

Flat White

Flat whites are very similar to cappuccinos but use micro-foamed milk instead of the dry foam typically found on top of a cappuccino. They are a great option for a smoother, more velvety mouthfeel.

Mocha Latte and Mochaccino

The mocha latte and mochaccino add a hint of chocolate to the mix. In a mocha latte, one-eighth espresso is paired with five-eighths steamed milk, one-eighth foamed milk, and one-eighth hot chocolate. In a mochaccino, the same ratios are used, but with a tablespoon of chocolate syrup added for extra richness. Learn more about mocha lattes and mochaccinos.

Personal Experiences with Milk Alternatives

Gilles, like many coffee enthusiasts, has experimented with milk alternatives but ultimately finds real milk to be essential for achieving the desired froth and flavor in cappuccinos. He mentions that his experience with his wife's almond milk in coffee shows a lack of flavor and color, leading him to continue using whole milk for best results. However, non-dairy alternatives can still be used but may require a bit more experimenting to find the right kind and amount.

If you're making a cappuccino with a milk alternative, consider the fat content. High-fat milk alternatives, such as soy or coconut milk, are likely to produce the best foam and froth, similar to their dairy counterparts. Cashew milk is another good option due to its creaminess and natural fat content.

Conclusion

For those who are not vegan or have lactose intolerance, real milk is often the best choice to ensure a good cappuccino. However, if you are exploring milk alternatives, soy and coconut milk are the top choices. Cashew milk is also a viable option for those seeking a creamy texture.

Experiment and find the milk alternative that best suits your taste and the texture you want for your next cappuccino. Enjoy the process and the delicious results!