Best Plant-Based Milk for Frothing: Find Your Favorite
Are you curious about which plant-based milk will froth the best?
We decided to experiment and see which Almond Cow creamers produce the most froth for your delicious homemade beverages. Whether you're making a coffee drink, matcha latte, or hot chocolate...frothy milk is a must. Who needs baristas and expensive coffee shops when you can create your own concoctions from the comfort of home! Discover which plant-based milks are ideal for that extra foamy froth every time.
Almonds
We made Almond Creamer in the Almond Cow and poured it into a frother on the cold setting. Not only did is get super frothy, but when poured over some cold brew, it maintained its froth well. When we frothed the almond creamer using the hot setting and poured it over hot coffee, it was still somewhat frothy but the froth quickly disappeared and wasn’t as thick.
Cashews
Next, we made Cashew Creamer in the Almond Cow. While cashews makes some of the creamiest milk, the cashew creamer didn't froth quite as well as the almond creamer. We still got a decent amount of froth, but it wasn't as thick and didn’t last as long as the fluffy foam we got from the almond creamer.
Oats
Lastly, we made some Oat Creamer. Surprisingly, this resulted in the least amount of frothiness out of all the milks we tried! The froth was minimal and immediately dissipated when poured over coffee. We were shocked because store-bought oat milk typically froths really well. However, one glance at the ingredients list on a carton of oat milk quickly explains why that is: store-bought plant-milk (especially barista versions) are loaded with oils and gums that help it froth. Nevertheless, our oat creamer still added a deliciously creamy flavor to the coffee, so not a bad choice if you're looking to make a latte or milk tea!
Conclusion
We hope this froth roundup was helpful for all of your plant-based milk goals! Almond creamer was the clear winner, cashew creamer got the silver medal, and our beloved oat creamer came last in frothiness (but certainly not in taste!). It's important to note that these creamers definitely froth better when cold and tend to lose some foam when heated. What milk or creamer recipes should we test out next? Let us know!
Note: It's also important to mention that the recipes we linked contain sweeteners, but the recipes we tested consisted of just the nuts/oats and water. We don't suspect sweeteners will affect the froth level too much if you want to include them in your creamer or milk.