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We all know I'm a big fan of milk substitutes. Almond Milk, Oat Milk, Coconut Milk & Cashew Milk
We also all know, at least
I hope by now that I'm a BIG fan of coffee.
Minor dilemma, every once in a while I will go to add my almond milk creamer to morning coffee and it curdles. I know it isn't spoiled SO...
WHY is this happening?
The key factors that cause almond milk or cashew milk to curdle are the high acidity of black coffee and temperature. The coffee acts as a coagulant, causing the milk to split and curdle in a cup.
How do I prevent this?
1. Pour the milk substitute into your cup before the coffee
2. Find a lower acidic coffee
3.Heat the two up together
Good to the last drop ; )
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