Plant milk coffee, lactose intolerance and vegan coffee of choice

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

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In response to lactose intolerance and the needs of vegans, Starbucks launched a soy milk latte in 2006, which has been unwittingly popular for more than a decade.

Do you know? In fact, the plant milk used to replace milk has long been not only soybean milk, but also cashew milk, walnut milk, coconut milk and so on. "Milk" drinks made from nuts, seeds, beans and fruits are becoming more and more popular at home and abroad. The market for vegetable milk is about to open. Let's explore this unstoppable trend through Tasting Table's report:

C é sar Vega, from Nicaragua, set up a baking company and a popular cafe Integral in New York. He not only made his hometown coffee beans glow in the big apples, but also opened a new chapter for "non-dairy milk."

In an age of extracts and artificial flavors, it was only when Vega first made nut milk that he was completely surprised: "I didn't know that almonds could and should taste like this." "he recalled.

In fact, his reason for starting hand-made nut milk is quite practical and completely market-oriented. "if up to 95% of your guests are dairy drinks, you should explore other possibilities. "as the demand for milk-free coffee continues to rise, and the health and processing of milk have been questioned in recent years, coffee shop owners should carefully plan the choice of" milk ". As a result, Vega offers unique choices such as cashew pumpkin seed milk, almond sesame milk and coconut milk, allowing customers to pair them with iced lattes and cortado coffee as they like.

However, why does soybean milk, which has been popular for ten years, lose its popularity? Soy milk has also become a controversial drink because of concerns about the health impact of genetically modified soybeans; instead of trying to determine the credibility of the source, consumers should directly seek alternatives.

In Los Angeles, coffee maker Charles Babinski is one of the pioneers in putting nut milk on the menu. The almond Hawaiian soy milk latte sold in his cafe Go Get Em Tiger and GambiB Coffee was praised by the New York Times as "arguably the best latte in the country" since it was launched in 2013. To this day, the drink still has its edge, or try the caramel chestnut latte, the season-limited drink made with Okinawa sweet potato and Hawaiian soy milk.

"lattes are the main source of income for every coffee shop. Babinski said in an interview at the time that he was aware of the need to meet the needs of people who did not drink dairy products, so he chose nuts, dates and water as an alternative to soy milk.

Scarecrow & Co, a catering group in Charleston. Founder Jonathan Buckley points out another reason why nut milk is now popular. "Health is the trend," he says. "it's as simple as that." you can replenish your nutrition while drinking coffee. Buckley explains why coconut oil became popular a few years ago.

In addition, the taste of plant milk is really good. For example, the addition of coconut water to cashew pumpkin seed milk can not only bring out a trace of sweetness, but even rich in nutrients.

Since those who stress that milk must be organic and have to be delivered directly from the origin, this group of people who supply plant milk are not inferior. "as people begin to pay attention to the source of milk, locally farmed dairy products are becoming more and more popular. So why don't we raise the standard of vegetable milk, too? "Vega thought, so he carefully adjusted the fat content of vegetable milk and the proportion of organic tequila syrup to make plant milk that is more suitable for foaming and emulsifying. "these plant milk not only achieve the goal of replacing milk, but also taste very good, which is our proud work. "

As the times move forward, coffee awareness is on the rise, and knowledge such as coffee beans in a single producing area, limited beans, and meticulous coffee flavor wheels are known to people, regardless of whether most people are just vulgar or not, the coffee market is really getting better and better.

Finally, let's take a look at The Kitchn's almond milk teaching:

(about two cups of finished product)

1 cup raw almonds

2 cups of water and ready to soak almonds

Honey, sugar, tequila, maple syrup, etc., choose your favorite sweetness for seasoning. (may be omitted)

Bowl

Sieve mesh

Measuring cup

Juicer or food processor

Densely woven gauze for filtration

1. Put the almonds in a bowl, soak in water, the amount of water is about one inch higher (about 2.5 centimeters), cover the surface with a cloth and store overnight, or refrigerate for about two days. After absorbing the water, the almonds will bulge, and the longer the soaking time, the smoother the almond milk.

two。 Pour out the water and wash the almonds with running water. At this time, if you squeeze the almonds, you will feel a little wet and soft. It is best to pour out the water from soaking almonds, because it contains phytic acid, which will inhibit the body from absorbing nutrients.)

3. Pour almonds and two cups of water into the blender.

4. At the beginning, the button can be stirred intermittently several times, so that after the almonds are indeed broken, continue to beat at the highest speed for two minutes. When finished, the almonds should be smooth and smooth, and the liquid should be opaque and white. (if you use a food processor, you need to play for four minutes, pausing from time to time to scrape off the almond paste that is glued to both sides.)

5. Spread the gauze on the strainer, put the strainer on the measuring cup, and pour the almond pulp into the filter.

6. Wrap the gauze tightly around the almond dregs, twist and use dry hands to dry all almond milk as much as possible, about two cups of finished product.

7. After tasting the original taste, add sweetness as you like.

8. Sealed and refrigerated for about two days.

9. Note: the remaining almond dregs do not need to be discarded, they can be added to cereal, smoothie and muffin, or they can be laid out in a baking pan and baked at a low temperature until dry (about two to three hours) and can be used to make cakes.