The Perfect Soya Cappuccino
Follow this quick and easy five-step
process to create a soya cappuccino that doesn’t split using The Good Company's
fresh
barista soya, now stocked as part of our Daily Essentials range.
A soya cappuccino is probably the best use
of The Good Company’s fresh barista soya —it’s a perfect morning pick-me-up,
whether that’s for lazy Sundays in bed, or a coffee break at work. We've
mastered the art of creating a creamy and foamy cappuccino with The Good
Company’s soya! This plant-based alternative has a lower fat content compared
to whole cow's milk, which makes it sensitive to heat. However, when frothed,
it's possible to achieve a delicious coffee thanks to the high protein levels
in soya milk.
Here are the five key tricks and tips on
how to create the perfect barista-style soya cappuccino from our friends over
at The Good Company:
- Ensure the soya is cold, preferably
straight from the fridge (adding a small ice cube if you have a foaming jug can
help).
- Give the soya milk a good shake.
- When texturising the soya, be careful not
to overheat it to avoid burning the milk.
- Keep the jug angled while gently warming
the soya milk to prevent the formation of big bubbles.
- When pouring the soya into the espresso
shot, do so very slowly.
Hey presto! You should now have a really
delicious soya cappuccino with a subtle top note of vanilla, thanks to the
natural flavoring in this plant-based milk alternative.
To make sure you have a perfectly crafted soya
cappuccino every time, be sure to grab a bottle of this dairy-free
delight by adding it to your next Daily Essentials
order!
