How to make cappuccino with almond milk / Vegan Cappuccino

Nowadays, the consumption of vegetable kinds of milk has gained many followers. Some people prefer to use this type of product because they want to avoid the consumption of animal fats (cow's milk), and others do so for ecological reasons, religious convictions, or lactose intolerance.

Coffee consumption has not escaped the trend of using vegetable kinds of milk. Today we can drink a delicious cappuccino or machaccino vegan. However, to achieve a good foam, there are some things we should know.

I invite you to continue reading my publication. I share some tricks in this regard.

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Almond milk is a whitish liquid resulting from grinding this fruit with water and sieving it. The term "almond milk" is not correct. The proper term is "almond drink". From the chemical point of view, "almond drink" is an emulsion consisting of a liquid phase with fat particles.

To make coffee beverages using "almond drink", it is important to use those of high quality. In this case the quality refers to "almond beverages" with a low percentage of humidity which is appreciated in a thick product. Another characteristic to take into account is the content of proteins and fats, since these will be indispensable when forming foam with this ingredient.

There are some commercial brands of "almond drink", especially for baristas whose protein content in 100 ml of product ranges between 0.5 - 0.8 gr, as well as total fats are in a range of 1.2 - 1.6 gr. This amount of fat and protein is optimal to form stable and elastic bubbles when whipping the "almond drink" to make a delicious cappuccino, machaccino or machiato.

However, I have obtained an "almond drink" that is great for emulsifying. This drink contains a little more fat and protein than those intended for barista use. This drink has 1 g of protein in 100 ml and 1.9 g of total fat in 100 ml of product. Additionally, this "almond drink" contains xanthan gum, a food additive that promotes emulsion stability and foam formation.

Procedure with steam wand

The first thing to do is to verify that the espresso machine is turned on and the steam wand is in optimal conditions.

The steam rod has holes in its lower part through which the pressurized steam comes out. Due to frequent use, this rod tends to form a film of solids with the milk proteins and covers these holes. It is advisable to always clean it, and before emulsifying the milk or "vegetable drink", the valve should be opened to verify that the steam comes out continuously.

Unlike cow's milk, to emulsify the "almond drink", it must be at room temperature. It is placed in the corresponding pitcher, serving only up to three quarters of its capacity. In this example only 5 ounces of "almond drink" are used.

To make a good foam is important to place the rod without it touching the bottom of the pitcher and slightly inclined at an angle of 45 degrees, since this distance between the rim of the pitcher and the rod allows air to enter evenly.

The steam valve should be opened fully so that the heat time on the "almond drink" is short, and the proteins do not coagulate or too much air enters, and the foam is unstable.

How do you know you are emulsifying correctly? The sound you should hear is like a soft, continuous hum. If you hear crackling and interrupted noises, it is not is done correctly.

If you do not have an espresso machine, you can also emulsify your "almond drink" manually.

Place the "almond drink" in a saucepan and heat it over low heat to 60ºC. If you do not have a thermometer to check the temperature, take a few drops of the drink and place them on the back of your palm. If it feels hot, turn it off immediately.

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With the help of a hand whisk, tilt the container with the "almond drink" at about 45º so that the air enters evenly. Whisk for short periods of half a minute until you obtain a uniform foam.

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What happens if too much air is incorporated when emulsifying?

The result is a foam with large and irregular bubbles, which allow the air to escape.

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As you can see in this image, when the air escapes from the foam, a very thin layer remains, which fades quickly.

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If your "almond drink" is well emulsified with firm and smooth foam, when you add it to the espresso to make the cappuccino, you will be able to make a nice design in late art which will be maintained while the customer consumes their coffee.

A well-emulsified "almond drink" will provide a foam that will last even when you are reaching the end of your drink.

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If you are on a vegan wave or just want to try your cappuccino with "vegetable milk" (almond, coconut, walnuts), I hope that with these tricks you can encourage you to prepare it at home and have a delicious and palatable experience.

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Reference:

Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A reviewSource

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