Soy and coconut milks may be frothed for non-dairy cappuccino toppings. Nut milks, not so much. But, I have discovered a way to make nut milks nice and frothy!
There are many adults, myself included, that simply cannot digest milk in a happy, non-embarrassing way.
I enjoy nut milks and often make my own almond milk to save money and because I like to do-it-myself. I don't use soy milk because of a mild allergy to soy products.
I recently discovered a way to make my homemade almond milk achieve a "barista-style" frothy head of foam for cappuccinos, "dandeccinos" - a coffee like beverage made of roasted dandelion root- for chai, and hot chocolate.
All you need is xanthan gum! This is a product used to give lift and cohesion to baked goods for people on gluten-free diets. While I'm not on a gluten-free diet, I occasionally bake a few tasty gluten-free recipes simply because they are so good.
Xanthan gum may be purchased at health food stores, and many supermarkets now carry it in the gluten-free baking area or where you find the Bob's Red Mill flours, grains, and baking mixes.
To make your own homemade almond milk use your favorite recipe or use the link below to get my recipe:
After your homemade almond milk has been finished - ground, strained, filtered, etc., measure out how many cups of barista-style milk you want to make. I usually set aside a cup or two.
If you add the xanthan gum to the almond milk before you filter it, it takes a long time and a lot of stirring for the milk to pass through the sieve and cloth filter because the xanthan thickens the milk to an almost cream consistency.
For each cup of finished milk add 1/8 tsp of xanthan gum powder. Whirl this well in a blender and pour into a small jar for use on frothed beverages.
I use xanthan-infused milk, thus:
Before pouring, shake the milk container thoroughly.
Pour out 1/4-cup "xanthaned" almond milk into a heatproof cup - a one cup glass measuring cup works great.
Heat on high for 30 seconds or you can heat it in a small pan. To whisk into foam, return the heated milk to a one-cup measuring cup.
Using a wire whisk, with handle between the palms of your hands, rapidly rotate the whisk back and forth until a nice, heady foam is achieved.
Pour, then use the spoon to scoop the remaining foam stuck to the sides of the measuring cup, onto your beverage. Add ground cinnamon or powdered cocoa for a pretty and tasty finish.
When I don't have the time, or inclination, or any almonds on hand to make my own almond milk, I'll use use store-bought almond milk and simply measure out a cup or two, then add the xanthan gum, whirl in the blender, and I'm good to go. For that reason I always keep a couple quart packages - the kind that don't need refrigeration - of plain, unflavored, "original" almond milk in my pantry.
Be sure to shake your xanthan-added milk well before heating and foaming!
Ahhh...the perfect non-dairy "soft" froth to top beverages such as this dandeccino.