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Make at home a froth almond milk just like a Barista pro.

✨ Sometimes the secret shows up the moment you stop trying so hard.
For weeks, I struggled to make a barista-style plant-based milk at home – and nothing worked. So I gave up. And that’s when I accidentally discovered the secret!

🔥 The Magic Is in the Heat

Here’s what I found:
To activate xanthan gum’s frothing ability – you must heat it first.
If you just stir it into coffee cold, you’ll get no foam. But with the right technique, you’ll get silky, frothy almond milk worthy of your favorite café.

✅ The good news?

No weird ingredients
Super easy prep
A rich, creamy foam that holds its shape beautifully

🛑 What about oat milk?

At this stage, oat milk still doesn’t froth as well – it’s lower in fat, protein, and calcium. I’m still testing ways to make it work 💡

🥣 Why make your own almond barista milk?

🌿 100% natural, no preservatives
💰 Way cheaper than store-bought
☁️ Smooth, thick foam that lasts
🧡 Great for coffee, lattes, hot cocoa – or just sipping
🎯 Full control over taste, thickness, and texture

📌 Save this to Pinterest so you never forget this magical little trick!

Enjoy every sip 😋🙏

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חלב שקדים מוקצף עם קפוצ'ינו בספל זכוכית.

RECIPE

Homemade Almond Barista Milk

Finally – a dairy-free milk that actually froths! With one simple trick and a quick heat-up step, you’ll make creamy, all-natural almond milk that foams like a dream – just like the pros, but healthier and more affordable.

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Servings 1

EQUIPMENT

nut milk bag

One Liter Glass Bottle

OXO Measuring Cups

Ingredients

Makes About Four Cups

▢ ½ cup raw almonds soaked overnight no need to remove the thin skin
▢ 4 cups water
▢ ¼ teaspoon Xanthan Gum

▢ pinch salt

Instructions

Drain the almonds and transfer to a blender.
Add water, salt, and xanthan gum.

Process at high speed for about a minute.
Line a four-cup measuring jug with a nut-bag, and pour the mixture into it.
Squeeze the bag as hard as possible to get as much milk as possible. Then, pour the milk into a saucepan; Save the solids left in the bag for other uses.

Heat the milk over medium-high heat, stirring occasionally until it almost reaches boiling point (don't let it boil). Remove from the heat and let cool to room temperature* see note at the end.
Transfer to a bottle, close, place in the fridge, and let cool for a few hours.
To froth: pour milk into the frother, press the start button, and let it work until you get the desired consistency. Add this frothy milk to coffee, hot cocoa, chai latte, etc.

The milk keeps in the fridge up to three days.
Shake well before use.

Notes

You can froth the milk immediately after removing it from the heat, and you will still get thick foam. However, if you let the milk cool before frothing- the foam will be denser and thicker. But as mentioned, you can get a good result even without cooling.

Almonds have a natural sweetness; Those who want it sweeter can add maple or agave syrup to the blender. You can also add a few drops of vanilla extract.
If you don't have a frothing device, you can froth it in a "Bodum" carafe for coffee: heat milk in the microwave or stove, pour it into the carafe, push and pull the rod with the coil - until you get a foam. You can also whip with a small battery whisk.

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