When the protein in the almond milk comes into contact with the acid in the coffee, it coagulates. Because of the large temperature differential between hot coffee and cold almond milk, this chemical reaction is so evident (i.e. your milk splitting). The majority of plant-based or non-dairy milks curdle in the same way. Dairy milk, on the other hand, does not curdle in coffee due to its low acidity and lack of reaction with the coffee. If dairy milk curdles, it’s on its way to spoiling because the bacteria has started creating too much acid. Baristas can make your favorite flat white with almond milk since they heat their milk and have access to barista grade milks with stabilizers (such vegetable gum), a higher percentage of almonds, and may have been adjusted to have reduced acidity by changing calcium levels.
Can I have coffee with curdled almond milk?
While curdled almond milk may appear weird and off-putting, it is perfectly safe to consume. The curdling of the milk isn’t a concern in this case; it’s only a problem when the milk is on the verge of developing bacteria. When dairy milk begins to degrade, bacteria begin to produce additional acid, and as it approaches that threshold, its structure breaks more easily.
Almond milk, on the other hand, has a different protein structure, which means that when it breaks down, it’s not because it’s bad, but because the protein structure is weaker.
In hot coffee, why does almond milk curdle?
If you’re a coffee drinker who also drinks almond milk, you’re well aware of the issue. Let’s set the scene: you’ve got your hot cup of coffee ready to go, you’ve added (maybe) a pinch of sugar, and you’re about to add some good ol’ almond milk to top it off. You unscrew the milk’s cover, pour it into your cup, and watch as it “curdles” and splits inside. But the almond milk is fine, so what’s the deal?
It’s all about science. The main reason almond milk curdles inside black coffee, according to various sources, is due to the warmth and acidity of the coffee. The acid in the coffee appears to coagulate the proteins in almond milk, a chemical reaction that is accelerated by the great temperature difference between the hot coffee and the cold almond milk. There’s a larger possibility that the almond milk won’t split within the coffee if you let it cool for a few minutes or heat it up, but it’s not guaranteed.
So, what are your options? Alternatively, you might try creating your own almond milk. If you simmer your own almond milk (rather than merely heating it), there’s a far better chance it won’t separate in your coffee, according to this recipe. It all boils down to how much boiling is required in creating your own, and given the minimal prep time and ingredients, it might be worth it. At the end of the day, you might just accept that the milk will separate and that nothing is wrong with it. In some ways, it’s similar to eating a bruised banana. Is the bruise appealing to you? No, no, no, no, no, no, no, no, no, no Will it, however, seriously affect the entire fruit experience? Most likely not. The same holds true here: if you can get past the fact that the milk has separated, you can still appreciate the coffee as a whole.
How can you get divided almond milk back together?
When freezing anything, think about how many amounts you typically use and then freeze your almond milk in those portions. You won’t want to refreeze almond milk, so having it frozen in the proper serving size might help you avoid this.
You’ll never be able to entirely repair the broken milk. Instead of drinking it straight, combine it with another drink, such as a smoothie.
Is it okay to drink coffee with curdled milk?
Coffee can be a perplexing beverage. If you need proof, look up “why is coffee…” on Google and see how many questions people have about it. When pouring a cup of coffee, you may have noticed that the cream sometimes curdles almost immediately. Other times, there is no curdle and the mixture is silky smooth. What’s going on?
This is most commonly caused by acid. Lactic acids build up in cream as it ages, and it finally curdles on its own. If you have an exceptionally acidic cup of coffee, it can speed up the curdling process with older cream. The acid in the coffee alters the pH balance of the cream, causing it to curdle instantly (via The Eagle). The heat of the coffee increases the chances of curdling creamer that isn’t exceptionally fresh. In other words, creamer that has been sitting in the fridge for a long would most certainly curdle when coupled with acidic, super-hot coffee.
The good news is that it is absolutely okay to sip your coffee or tea after this has occurred. (This coffee side effect is even referred to as “beverage feathering” by Nestle.) It’s termed “deliberate curdling” when you add heat or acid to milk, and it’s how cheese is formed (via First For Women). You can get sick from unintended curdling of milk that is past its expiration date or has been left out all day.
Is it possible to heat almond milk for coffee?
Is almond milk OK for a hot latte? Yes! In hot coffee, cold almond milk can curdle. It makes a great latte if you heat it and froth it before adding it. It has a nutty flavor and isn’t as creamy as a traditional latte, but it’s great in its own right. The main steps are as follows:
- Step 1: Make a double espresso shot (go to How to Make Espresso for details).
- Step 3: Pour in the steamed almond milk after adding 2 teaspoons of sugar to the espresso.
Even if you don’t usually sweeten your coffee drinks, it’s ideal to add a bit of sweetness when using almond milk in coffee. When compared to milk, which is lighter and sweeter, almond milk has a bitter flavor.
What’s the deal with my almond milk separating?
The temperature difference is a key reason why your almond milk curdles. Your coffee is steaming, and your almond milk is fresh from the fridge. It’ll curdle, of course.
Instead, heat your almond milk in a pot until it comes to a gentle boil. Turn it off and wait a few seconds before turning it back on. Toss it in your coffee and you’re done! There will be no curdling.
Even great if you have a steam wand! Pour your almond milk once it has reached the proper temperature and texture. Because the temperature of your milk and coffee are equal, your milk will not curdle.
If All Else Fails, Buy Some Barista-Grade Almond Milk
Due to the high temperature and acidity of your coffee, barista-grade almond milk has some chemicals that prevent your milk from curdling.
Is it possible to consume almond milk that has been separated?
Oh, and if your milk separates (which is typical with fresh milk), that doesn’t indicate it’s gone bad; simply shake it up and it’ll be fine to drink. It’s time to dump it if it’s still thick after shaking.
Why does my coffee continue to curdle?
Greetings, Peggy. The temperature of the coffee is a role, although acid is the main cause of curdling. Coffee is acidic, and any acid in large enough quantities will cause cream to curdle. As the heat of the combination is increased, the sensitivity to curdling increases even more.
Why is my coffee causing my milk to curdle?
The simplest solution is to use as fresh cream/milk as possible (the age of the cream/milk is the most important element in the occurrence of this problem) and to allow your coffee cool somewhat before adding cream or milk. To give you a quick rundown… Coffee is mildly acidic and contains a number of organic acids. One of these acids is lactic acid. When a coffee with a little higher lactic acid content is combined with older milk (milk accumulates lactic acid as it ages), curdling can occur. Even if the milk isn’t ruined enough to have an odd odor or flavor, just enough acid and heat (on top of the milk’s own) might cause it to curdle. Second, when milk is added to overheated coffee, it might curdle. So, in summary, we recommend allowing your coffee to cool somewhat before adding your milk and using fresh milk.