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I am craving a cappuccino so bad! I work at starbucks, and try forming soymilk, and it doesn't work. Bubbles are too milk, and heats too fast. I need my olde nonfat dry cappuccino with surgar free vanille! <img alt="" class="inlineimg" src="/images/smilies/bigcry.gif" style="border:0px solid;" title=":cry:"><br><br><br><br>
Is therea anyway to veganise a cappuccino?!?<img alt="" class="inlineimg" src="/images/smilies/wall.gif" style="border:0px solid;" title=":wall:">
 

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steaming soymilk is tricky, but it is possible to get good foam, with practice.<br><br><br><br>
Start with cold, fresh soymilk. Reusing what's left in the pitcher from a previous drink won't work. And put more milk in the pitcher than you think you'll need.<br><br><br><br>
Be sure to clear the steaming wand of liquid water before beginning. Begin "stretching" the milk by putting the tip of the steamer wand barely under the surface. DON'T stretch as long as you would for regular milk. go to about 100F (pitcher should be just starting to feel warm). Quickly move the steamer wand down into the milk, at a steep angle to "roll" the milk. you should be getting a good rotation going, and no large bubbles. Go to about 140F (pitcher is very hot, but not quite *ouch* hot). Let milk rest while you pull your espresso shot. You should end up with a pretty decent thick foam at the top of a lot of liquid soymilk that you can use for a butter rum steamer (my current favorite) or something. It doesn't work every time, and I'm not as consistent with it as I would like to be. and it doesn't work well at all with NF soy...
 

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As soon as I saw this thread title, I thought of you WR!<br><br><br><br>
I have a little addiction to soy lattes. I don't have a steamer at home, so I go to starbucks to support my habit.<br><br>
I've had the odd soy cappucino there too, and I think they are way better than cows milk caps.
 
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