Authentic Chinese coffee-soy milk coffee

South Korea has ginseng coffee, Japan has matcha coffee, Switzerland has chocolate coffee, Russia has coffee with vodka, how can the Chinese accept all foreign coffee? After repeated experiments, we finally succeeded in using Chinese soy milk instead of foreigners' milk to match coffee, creating a Chinese coffee that tastes as good as cappuccino coffee.

When making, we need to use iced soy milk to foam with steam nozzles, which looks no different from ordinary cappuccino coffee, so we give Chinese coffee an English name Soybeanccio, hoping to provide it to coffee friends to share.

Using soy milk instead of milk to make foamy coffee, in addition to fresh and refreshing taste, there is also one of the biggest benefits: with many people like to drink coffee, lactase intolerance to the milk added to the coffee, resulting in diarrhea. After switching to soybean milk, not only do not have diarrhea, but also drink cup after cup, not only will not get fat, but also a lot of nutrition!

Materials:

1. 7 grams of coffee powder

two。 Water quantity 50CC

3. The right amount of white soybean milk

Practice:

1. Pour coffee into a cup

two。 Heat the soybean milk with a steam nozzle and foam it.

3. First pour the hot soybean milk into the cup, and then put the soybean milk foam on the top.

Warm reminder: soybean milk must be of high purity to make foam easily, while many soybean milk sold on the market, which is mostly sugar water, is less able to produce fine cotton foam.