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Almond Milk Cappuccino

  (5290 pts)     Jan 23, 2013 07:00PM
       Recipes
    lavazza, drinks
2 Comments

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I have been trying to use almond milk from time to time. I really like the taste but sometimes the almond milk separates on contact with the espresso. Have you seen this? Any suggestions to prevent this?
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C1a899e57fdc0bdcf558abdc77132f5b
John, What machine are you using? If you are using a Panarello wand, the amount of air that it adds to the milk could be part of the problem. Gaggia machines can accept the Latte Art Wand, that when used as a single hole tip would likely incorporate the air into the milk better, giving a better texture and less separation.
  A       over 1 year ago
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