Latte Art with Alternative Milk

How Different Types of Milk Influence Latte Art

In this article, we’ll take a closer look at how to create latte art using alternative milk. For this experiment, I used milk from Green Milk. Let’s explore how drawing with alternative milk differs from regular milk and examine the nuances of latte art.

First, not all types of milk perform equally. In fact, every brand and type varies significantly. My least favorite milk for latte art is probably banana milk, although Green Milk’s version works as intended. It's worth noting that milk from the same brand can change over time. Manufacturers frequently tweak their formulas to improve the product. For example, there were times when the milk frothed terribly, only to be reformulated six months later, making it suitable for latte art again.

Nowadays, alternative milk has reached a level of quality that performs well—unlike how it was three years ago. However, there are nuances to consider, especially during competitions. Alternative milk can lose its texture when overheated. At championships, the best latte art with alternative milk is achieved when it’s significantly underheated, especially during pouring. 

Soy Milk

I started with soy milk, slightly underheated, to observe its behavior during drawing. The texture of soy milk resembles cream, making it similar to regular milk in latte art. I chose to draw a tulip.

Tulips are often easier to create with alternative milk than rosettes. The elements blur in an appealing way, resulting in a sharp and contrasting design.

Next, I attempted a more complex design—a pegasus—using underheated soy milk. The milk wasn’t particularly fluffy, so some elements blurred, but overall, the drawing turned out well. The pouring process with soy milk worked flawlessly.

One important consideration is that tulip elements in alternative milk tend to expand more than expected. It may seem like you’re using a small amount of milk, but the design grows considerably. This also applies to rosettes. Additionally, if you rotate the cup, the design may shift. Handle the cup carefully when creating intricate latte art with alternative milk. 

Banana milk

‍Banana milk is arguably the least favored by baristas for latte art. Its first drawback is its low contrast—it’s distinctly yellow. Secondly, its texture is often too thick. However, this varies by brand. Green Milk’s banana milk avoids the jelly-like consistency typical of other brands.

When drawing with underheated banana milk, it behaves similarly to soy milk, creating more volume than anticipated. The foam doesn’t sink and remains on the surface. For pouring, this is a plus, leaving a clear, defined trace.

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Drawing rosettes with banana milk is more challenging than with soy milk due to its thicker texture. It also produces fewer bubbles. Despite this, the results were better than expected—arguably better than with soy milk!

What happens when banana milk overheats? It separates, causing elements to appear washed out, similar to overheated regular milk. 

While it’s possible to draw with overheated banana milk, the design lacks proper elasticity. Moving elements becomes difficult as the foam freezes quickly, making it hard to achieve dynamic effects

‍Almond milk

For almond milk, I used slightly underheated milk. This proved challenging for complex latte art. Almond milk tends to separate, with foam floating on top and liquid settling below.

When almond milk isn’t heated at all, the texture becomes too watery, making latte art impossible. Regular milk at the same temperature performs much better. 

Next, I slightly overheated the almond milk. Under these conditions, the design improved significantly. Some milks—both cow’s and alternative—actually perform better when slightly overheated.

Finally, I tested superheated almond milk, and the theory held true. With Green Milk’s almond milk, superheating yielded excellent results for latte art.

Coconut milk

For this experiment, I used coconut milk from a non-professional line to see how it would behave when frothed.

The results were mixed but surprising. I successfully created a complex latte art design—a rose.

Some believe that non-barista-grade milk cannot be frothed or used for latte art. However, practice proves otherwise. Testing is essential.

Interestingly, the alternative milk designs remained intact for a long time. The foam held its shape and resisted bubbling for an extended period.

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