Coffee
Can You Froth Almond Milk?
Yes, almond milk froths — but it holds a thinner, shorter-lived head than dairy. Almond milk has much less protein than cow's milk, and protein is what wraps around the air bubbles and keeps them from collapsing. Barista-style almond milk is formulated to close that gap.
Why almond foam collapses faster
- Foam needs protein to build a stable film around each bubble. Almond milk is mostly water and a small amount of almond solids.
- Many cartons are also very thin, so there is little body to hold the bubbles up once they form.
- The foam that does form is often large-bubbled and drops within a minute or two.
Choose the right carton
- Barista or 'for coffee' versions add protein, stabilisers and often a little fat. They foam noticeably better and are the ones worth buying if foam matters to you.
- Unsweetened, additive-free almond milk is the hardest to froth.
- Shake the carton before pouring. Separated almond milk froths poorly and can look curdled in coffee.
Technique that helps
- Use a tall narrow cup and no more than 1/4 cup (60 ml) at a time.
- Keep the whisk just under the surface so it pulls air in, and run it slightly longer than you would for dairy — 30-40 seconds.
- Froth cold for iced drinks. For hot drinks, warm the milk gently to about 60 °C/140 °F before frothing; almond milk scorches and separates if it gets much hotter.
- Pour immediately. Almond foam does not wait.
How it compares with other plant milks
- Oat milk, especially barista oat, froths best of the common plant milks and is the closest to dairy.
- Soy milk froths well thanks to its protein content.
- Almond and rice milk are the thinnest performers, with rice the weakest.
- Coconut milk beverage varies widely by brand depending on fat and stabilisers.
Gocha FrothMaster Handheld Milk Frother
View the productYes, but the foam is thinner and collapses faster than dairy foam because almond milk has far less protein. Barista-style almond milk froths considerably better.
Most likely it is a plain, additive-free carton with very little protein, or it was overheated. Use a barista version, keep it cold or below about 60 °C, and froth in a narrow cup.
Barista oat milk, followed by soy. Almond is workable; rice milk is the hardest to foam.
Yes, using cold barista almond milk in a narrow cup. Expect a lighter head that folds into the drink sooner than a skim-dairy foam.