Frothy Almond Milk

Just like a Pro Barista: Perfect Foam, Healthy and Delicious

Revolutionary ideas and solutions often come by chance! That’s what happened to me with this recipe! I worked on a homemade version of barista milk for a long time but failed. In such cases, I have learned to let go until the right moment arrives. Because over-effort – usually achieves the opposite result and deteriorates into a dead end.

And so I discovered that to activate the stabilizer, in our case, xanthan gum – you must heat it first. Adding it to the mixture without heating – will not yield frothy milk.

So the good news is: yes, you can easily make barista almond milk at home without the necessity for rare ingredients!

The less good news – I am still struggling to get a breakthrough for how to make barista oat milk!
Since almonds are rich in fat, protein, and calcium – It was quick and simple to come up with a solution.

In contrast, oat is lower in fat, protein, and calcium, requiring supplements. It turns out that additions of calcium, protein, fat, and heating are necessary but undoubtedly insufficient, so I’m still struggling to discover the elusive secret.

Either way, you can now enjoy homemade, homogenous, natural, and delicious almond milk, at a low cost that produces a stable and thick foam, just like a professional barista!

Enjoy, and let me know how it turned out 😋❣

RECIPE

Barista Almond Milk

Finally, a recipe for homemade frothy almond milk! Using a simple hack, you can make a homogeneous, creamy, low-cost milk that produces a fluffy, thick foam, just like a professional barista!

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Servings 1

EQUIPMENT

nut milk bag

One Liter Glass Bottle

OXO Measuring Cups

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Ingredients

  

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Makes About Four Cups

• ▢ ½ cup raw almonds soaked overnight no need to remove the thin skin
• ▢ 4 cups water
• ▢ ¼ tsp 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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