Steaming alternative milks...
adds a whole new level of difficulty to the already difficult task of steaming milk in general. The fact is steaming alternative milks isn't rocket science, but there are a couple little nuanced tips that make whole process, including pouring them, easier. To share these tips and tricks I picked up my favorite two from Califia Farms, the Barista Almond and Barista Oat. These two are my favorites for a lot of reasons, but mostly its because they steam so well, very similarly to whole milk.
The two most important tricks to steaming them is adding just a bit more air than usual into each of them. Most alternative milks tend to be a bit on the thinner side. The reason for this is they don't have the fat content that whole has. So that little extra bit of texture helps keep the foam a bit more solid when pouring. Also, it's important to groom after steaming so you can work out any surface bubbles or uneven texture. When it comes to pouring these things don't change much from standard milk. The biggest key is to be gentle when pouring your design. Even with the added texture the foam tends to be lighter and a bit more prone to flowing.
Check out the video to see all of the tips and a few extras. Don't forget to subscribe to my channel for videos in your inbox when they drop.
September 6, 2019
Thanks for your tutorial on alternative milks! Like many adults I am intolerant of cows’ milk, so I’ve been using soy, coconut and almond alternatives for many years. Haven’t tried oat milk yet, but after watching this video I will. Sprometheus is right- these milk alternatives are much easier to burn, and when they do they taste awful (been there and done that more than once). I love Sprometheus’ insight about holding the wand off-center to get better foaming.