Looking for the healthiest barista milk (plant based obviously) that will froth in a Nespresso frother for daily lattes (sometimes two – new mom life).
Hoping to avoid heavy preservatives, gums, seed oils, etc. and it MUST froth! Any ideas?
To date, I’ve been drinking Pacific Foods Barista Soy Milk (shown in photos), but it contains “canola oil” which is awful for you and I really need to change milks as I have two lattes a day.
Thank you!!!
Kendall
by its-me-hi-91
9 Comments
> “canola oil” which is awful for you
The data is not conclusive on this. Seed oils have lately become a misinformation target for food influencers and other unreliable sources, but there’s not enough real data to support the claim.
im not sure about frothability but the soy milk from trader joes ingredients is only soybeans and water. it works well for my coffee drinks
haven’t tried it myself so i’m unsure if they’d foam well but elmhurst makes barista style milks that are made without oils/gums!
oils and gums are unfortunately what barista plant milks need in order to froth and then maintain that froth level. the oils allow the creaminess and the gums help emulsify everything which is really what is needed to help the texture. elmhurst makes barista milk without oils and gums. it tastes good but I don’t think it holds froth long term very well. Soy milk and oat milk also have some froth-ability just due to the nature of soy and oats. I’d avoid almond/cashew/coconut because these absolutely won’t hold any froth without additives. unfortunately this is a tradeoff where you will probably have to choose ingredients vs froth-ability.
There is zero scientific data that seed oils are bad for you.
Silk original Oat Milk froths very nicely, and your only using an ounce or so. No need to stress about the nutrition. (other than actual allergies/interactions.)
The canola claims are very poorly supported.
Oat milk works because of the best for me.
I use Pacific Ultra Soy in my lattes, it foams beautifully and tastes good. I can’t find it locally so I order online.
In order for a non dairy milk to be reliably shelf stable and frothable, it needs to have ingredients added to maintain a stable emulsion. Oils and gums do that. Some soy milks can drastically cut the amount of these due to the way soy emulsifies naturally, but the milk is then more susceptible to splitting depending on the acidity of your coffee. Depending on the brand of milk, you may need to start trialling different roast beans and generally going for milder blends and less intense forms of coffee (e.g. not espresso or stovetop) if you are getting splitting. Or, you can continue as you are.
Your understanding of the science of these ingredients seems poor and not informed by peer reviewed literature. You may wish to spend some time engaging with actual evidence beyond social media influencer spin.