If you take your coffee seriously, you know how tough it can be to obtain the perfect blend. You must ensure that the components and temperature are exactly matched; get it wrong, and you may experience some unpleasant results.
Consider the strange example of almond milk curdling in your coffee.
When prepared correctly, almond milk may be a delicious and healthful addition to your tea or coffee.
If done incorrectly, it may curdle, swiftly turning your morning cup into lumpy, unpleasant, sour swill.
So, how can you drink your almond milk and coffee without worrying about it curdling?
- Almond Milk 101
- Why Almond Milk Curdles
- Curdling Fix #1: Rethink the Heat
- Curdling Fix #2: Add the Milk First
- Curdling Fix #3: Try Another Coffee
- Curdling Fix #4: Preheat the Milk Itself
- Curdling Fix #5: Dilute the Coffee
- Curdling Fix #6: See a Barista
- How do you make coffee with almond milk without curdling?
- Is it OK to drink curdled almond milk in coffee?
- What causes almond milk to curdle in coffee?
- How do you keep plant based milk from curdling in coffee?
- How do you add almond milk to hot coffee?
- How do you thicken almond milk for coffee?
- What almond milk do baristas use?
- How long can coffee sit out with almond milk?
- How do you fix separated almond milk?
- What is the best almond milk for coffee?
Almond Milk 101
Almond milk, for those who are unfamiliar, is a plant-based alternative to typical dairy milk. If you can’t drink milk owing to lactose sensitivity or other dietary difficulties, or just wish to eliminate it from your diet but still enjoy a glass of creamy bliss, almond milk is a suitable option.
Almond milk has a milder, nuttier flavor than dairy milk.
Aside from nutritional and lifestyle reasons such as vegetarianism, almond milk has developed a reputation for itself as a milk substitute that is high in minerals and vitamins, particularly vitamin E. It is also lower in calories, fat, sugar, and carbs, making it an excellent alternative for people searching for a healthy morning beverage.
Nondairy milk’s popularity has risen in recent years, with the former accounting for 15% of American milk sales in 2017. Almond milk sales increased by 9% that year, while dairy milk sales decreased by 6%.
Why Almond Milk Curdles
The reason of curdling in almond milk may be traced back to various elements, each of which must be addressed if the curdling curse is to be broken.
The heat is first and foremost. This is one of the primary reasons of curdling in ordinary milk, and it is also true in almond milk.
Furthermore, the acidity of coffee might cause almond milk to curdle. This, together with the heat, poses the two most difficult hurdles to answering your perplexing query.
The protein level of almond milk is one of the reasons why its acidity is so bothersome. When the protein reacts with the acidity of coffee, it begins to coagulate.
You may be wondering why you have never experienced this issue using dairy milk in coffee. Sure, if you leave it in there for too long while it’s too hot, it won’t curdle, but dairy milk won’t curdle when it comes into touch with acidic coffee; otherwise, milk-in-coffee concoctions wouldn’t be a staple of cafs and brunches worldwide.
This is one area where dairy milk has an edge over almond milk, and it is because almond milk has a considerably greater acidity rate than dairy milk.
Curdling Fix #1: Rethink the Heat
One of the first things to consider when attempting to solve the curdled almond milk conundrum is the basic calculation of hot coffee equals curdling. If the coffee is too hot, just boil it again at a lower temperature and serve it.
Personal preference governs how hot one like their coffee, while the National Coffee Association advises 195 to 205 degrees Fahrenheit. If that’s too hot for your almond milk, you might try dropping the temperature to as low as 104 degrees.
It’s one thing to remedy the heat-related problem of almond milk curdling in coffee, but do you really want to reduce the temperature of your coffee? Aside from its potential to warm you up on a chilly day, the temperature at which coffee is produced has an effect on how it tastes.
However, if you’re ready to drink your coffee at a lower temperature anyhow, this may be the simplest approach to keep your almond milk from curdling.
Curdling Fix #2: Add the Milk First
If you’re a coffee connoisseur, you may have choked on your mocha after reading that. While the topic of whether to add milk or tea first is a source of contention among tea drinkers and coffee lovers alike, so much so that The Guardian chimed in, there may be some logic to what many consider crazy.
Pouring dairy or almond milk into your tea or coffee first allows it to warm up along with the tea and coffee after they are added. When you add tea or coffee first, then milk, you’re pouring a colder liquid into a hotter one, which might result in more obvious changes in both, including unpleasant ones like curdling.
Curdling Fix #3: Try Another Coffee
If the problem with the coffee is that it is excessively acidic, a simple cure may be to try another coffee. While all coffees have some acidity, some are more acidic than others and so less suitable to almond milk.
Most coffees, for example, have a pH of about 5, whereas low acidity choices with a pH of approximately 5.74 may help with the acidity-almond milk problem. However, around 5.5 pH, the enamel of your teeth might begin to be progressively chipped away if you drink too much.
The pH scale and coffee drinking, like everything else in life, is a balancing act. You could determine one day that a less acidic coffee with almond milk is preferable, and the next that a more conventionally acidic coffee without almond milk is preferable.
Variety is the spice of life, as William Cowper put it, and these coffee-acidity variants with or without almond milk will spice up your coffee drinking habits.
Curdling Fix #4: Preheat the Milk Itself
If you don’t want to mess with your coffee, you may experiment with the almond milk itself. For example, you may try slightly preheating it before adding the coffee to reduce the temperature shock.
A decent starting point is 104 to 122 degrees Fahrenheit (40 to 50 degrees Celsius).
Curdling Fix #5: Dilute the Coffee
It’s not something most people like to think about (making your caffeine-laden coffee weaker? No way! ), but it might be one of the simplest methods for keeping your almond milk from curdling. The logic here is simple: if your coffee is excessively acidic, diluting it may help.
Curdling Fix #6: See a Barista
If all else fails, why not put matters in the hands of those who are the most knowledgeable?
Regardless of how often society mocks baristas, the reality remains that they perform honest labor in supplying us with the coffee and tea we all enjoy, and they deserve greater respect.
In these difficult COVID-ridden times, if it is safe and appropriate for you to visit a coffee shop with established safety rules, they could surely use your business, and you may enjoy some expertly-mixed almond milk coffee blends.
Coffee and almond milk are a winning combo if correctly combined. Any combination of these approaches will result in a healthier, tastier beverage for breakfast and beyond.
How do you make coffee with almond milk without curdling?
How to Prevent Almond Milk from Curdling
To make the milk and coffee more comparable in temperature, heat the milk and let the coffee cool. This may prevent the almond milk from separating.
Before adding the remainder of the coffee, combine a little coffee with your almond milk.
Use low-acidity coffee.
Is it OK to drink curdled almond milk in coffee?
Is It Safe to Drink Curdled Almond Milk? While curdled almond milk may seem weird and unappealing, it is perfectly safe to consume. In this case, the curdling of the milk is innocuous; it only becomes an issue when the milk itself is on the verge of developing germs.
What causes almond milk to curdle in coffee?
The acid in the coffee seems to coagulate the proteins in the almond milk, a chemical process that is accelerated by the great temperature differential between the hot coffee and the cold almond milk.
How do you keep plant based milk from curdling in coffee?
Combine the Coffee and the Plant Milk.
Because coffee has a higher pH than plant milk, adding plant milk to coffee may cause it to curdle on contact. If you gently add the coffee to (warm) plant milk, the pH will gradually rise and the milk will be less likely to curdle.
How do you add almond milk to hot coffee?
Option 1: Make a hot latte with almond milk.
Step 1: Prepare a double shot of espresso (for more information, see How to Make Espresso).
Step 2: Froth 12 cup almond milk (details below).
Step 3: To the espresso, add 2 tablespoons of sugar, then pour in the steaming almond milk.
How do you thicken almond milk for coffee?
When you heat almond milk, it thickens! Cook it over medium heat, stirring regularly, until it thickens. Add maize or arrowroot starch to speed up the process.
What almond milk do baristas use?
MILKLAB Almond is designed for coffee — by baristas, for baristas. It’s made to texture and stretch well, complementing espresso coffee with a smooth nutty flavor and a rich, velvety mouthfeel.
How long can coffee sit out with almond milk?
Hot coffee with milk, creamer, or almond milk, on the other hand, should not be left out for more than one to two hours, so if your latte or cappuccino has been sitting on the counter for more than two hours, toss it.
How do you fix separated almond milk?
How do you reassemble separated thawed almond milk? To repair separated thawed almond milk, just puree the almond milk in a blender for approximately 30 seconds, or until the milk’s texture is corrected. If you don’t have a blender, a food processor will suffice.
What is the best almond milk for coffee?
The top 8 almond milk brands on the market
Milked Almonds from Elmhurst.
Organic Unsweetened Almond Milk from Califia Farms.
Silk Almond Milk, Unsweetened.
MALK Unsweetened Almond Malk Pure.
Unsweetened Almondmilk is available.
Almondmilk Barista Blend from Califia Farms.
Unsweetened Almondmilk from New Barn Organics.
Almondmilk Silk Dark Chocolate.