There’s a reason why there is a different version of plant milk to make coffee than there is to simply wet food at home. And that’s because normal plant milk would only serve to dilute your espresso and then curdle it. 😝

To make plant milk Barista grade you need to essentially double the fat content and add dipotassium phosphate.

In this article, while it may look like I’m picking on the bulk whole-foods retailer,  I have nothing against them fundamentally (I actually shop there from time-to-time to acquire certain ‘specialty items’). I just believe that they should stick to what they know best, and stop littering New Zealand with their plastic marketing messages 😇