Dairy milk may still rule the latte universe, but a variety of alternatives have been threatening its dominance since soy milk started showing up in cappuccino cups in the ’90s. And with almond and hemp milks — and even macadamia, cashew and coconut — to contend with, baristas can find themselves juggling a variety of steaming techniques as they try not to burn non-dairy milks while getting them hot enough to add to espresso.
Soy’s Superiority
For vegans and the lactose intolerant, soy milk is still the standby. It’s also the non-dairy choice of baristas because it creates the best foam,...
