Alternative Milks: Steaming Oat & Almond Milk on Breville

Plant-based milks have transformed home coffee culture, but steaming them presents unique challenges. Unlike dairy, oat milk and almond milk contain different proteins and fats that behave differently under steam pressure. Master the right techniques, and you’ll create beautiful microfoam with your favorite alternative milks on any Breville machine.

This guide covers why plant milks behave differently, which brands work best, and exactly how to adjust your steaming technique for perfect results.

Why Plant-Based Milks Steam Differently

Understanding the science helps you adapt your technique.

Protein Content

Milk Type	Protein Content	Foam Stability
Dairy (whole)	3.4g/100ml	Excellent
Oat (barista)	1.0g/100ml	Good
Almond (barista)	0.5g/100ml	Fair
Soy (barista)	3.3g/100ml	Excellent

Proteins stabilize air bubbles. Less protein = less stable foam.

Fat Content

• Higher fat = creamier texture, better mouthfeel
• Lower fat = easier to foam but thinner result
• Barista editions add oils/fats to compensate

Sugar Content

• Oat milk is naturally sweeter (from oat starches)
• Almond milk is less sweet
• Sugars caramelize when overheated, causing burnt taste

Best Brands for Steaming

Not all plant milks are created equal. “Barista Edition” versions are specifically formulated for steaming.

Oat Milk Recommendations

Brand	Foam Quality	Flavor	Notes
Oatly Barista	★★★★★	Creamy, smooth	Industry standard
Minor Figures	★★★★☆	Clean, subtle	Great for espresso balance
Califia Barista	★★★★☆	Slightly sweet	Good availability
Planet Oat Extra Creamy	★★★☆☆	Sweet	Budget option

Almond Milk Recommendations

Brand	Foam Quality	Flavor	Notes
Califia Barista Almondmilk	★★★★☆	Nutty, pleasant	Best for almond
Almond Breeze Barista	★★★☆☆	Mild	Widely available
Oatly Oat + Almond	★★★★☆	Balanced	Hybrid option

Key Shopping Tips

• Always look for “Barista Edition” or “Barista Blend”
• Check for added proteins/oils (improves steaming)
• Refrigerated versions often better than shelf-stable
• Shake well before use

Steaming Oat Milk: Technique Adjustments

Oat milk is the most forgiving plant milk for steaming.

Key Differences from Dairy

Factor	Dairy	Oat Milk
Temperature target	60-65°C	55-60°C
Stretching time	3-5 seconds	2-4 seconds
Foam stability	60+ seconds	30-45 seconds
Sweetness	Neutral	Naturally sweet

Step-by-Step Process

1. Preparation

• Use cold oat milk straight from refrigerator
• Fill pitcher 1/3 full (less than dairy due to expansion)
• Shake carton well before pouring

2. Positioning

• Place steam tip 0.5cm below surface
• Position off-center for vortex
• Tilt pitcher slightly

3. Stretching (Shorter Phase)

• Add air for only 2-3 seconds
• Listen for brief paper tearing sound
• Oat milk froths easily — don’t overdo it

4. Texturing

• Submerge tip 1-2cm
• Maintain vortex (spinning motion)
• Watch temperature carefully

5. Temperature

• Stop at 55-60°C (lower than dairy!)
• Oat milk scorches easily above 60°C
• The sugars caramelize and taste burnt

6. Finishing

• Tap pitcher gently
• Swirl immediately and continuously
• Pour within 20 seconds — oat foam separates fast

Common Oat Milk Issues

Problem	Cause	Solution
Foam disappears quickly	Too much air or too hot	Reduce stretching, lower temp
Burnt/caramel taste	Overheated	Stop at 55°C
Large bubbles	Not enough texturing	Extend vortex phase
Separates in cup	Let sit too long	Pour immediately

Steaming Almond Milk: Extra Care Required

Almond milk is the most challenging plant milk to steam. It has very low protein and separates easily.

Key Differences from Dairy

Factor	Dairy	Almond Milk
Temperature target	60-65°C	50-55°C
Stretching time	3-5 seconds	1-2 seconds
Foam stability	60+ seconds	15-30 seconds
Difficulty	Easy	Challenging

Step-by-Step Process

1. Preparation

• Use refrigerated barista-blend almond milk
• Shake extremely well — separation is common
• Start with less milk (1/4 pitcher)

2. Positioning

• Same as oat milk: off-center, angled
• Be ready to move quickly

3. Stretching (Minimal)

• Add air for only 1-2 seconds
• Barely any paper tearing sound
• Too much air = instant soap bubbles

4. Texturing

• Focus mostly on the vortex
• Less aggressive than dairy
• Keep tip deeper after initial stretch

5. Temperature

• Stop at 50-55°C (significantly lower!)
• Almond milk taste degrades rapidly when heated
• Better slightly under-heated than over

6. Finishing

• Very gentle tap
• Swirl immediately
• Pour immediately — almond foam dies within 15 seconds

Common Almond Milk Issues

Problem	Cause	Solution
No foam at all	Wrong brand	Use barista edition
Instantly separates	Overheated	Keep under 55°C
Watery texture	Too much air, low quality	Less stretching, better brand
Grainy texture	Overheated proteins	Lower temperature

Bonus: Soy Milk Tips

Soy milk actually steams very similarly to dairy due to comparable protein content.

• Temperature: 60-65°C (same as dairy)
• Stretching: 3-5 seconds
• Very stable foam
• Can curdle if espresso is too acidic — pour carefully

General Tips for All Plant Milks

Before Steaming

1. Always shake the carton — plant milks separate
2. Use barista editions — regular versions don’t foam
3. Start with cold milk — room temperature won’t foam well
4. Fill pitcher less — plant milks expand more

During Steaming

1. Less air than dairy — plant proteins can’t support as much
2. Lower temperatures — they burn more easily
3. Shorter total time — get in and out quickly
4. Maintain vortex — even more important for texture

After Steaming

1. Pour immediately — foam degrades within 30 seconds
2. Swirl continuously — keeps foam integrated
3. Don’t let it sit — separation starts fast
4. Clean wand thoroughly — plant milks leave more residue

Cleaning After Plant Milks

Plant milks leave different residue than dairy. Clean thoroughly:

1. Purge immediately after steaming
2. Wipe with damp cloth — don’t let residue dry
3. Purge again after wiping
4. Weekly deep clean is extra important

FAQs

Why won’t my oat milk foam?

Usually wrong brand or overheated. Use barista-edition oat milk and keep temperature under 60°C. Also ensure you shake the carton well.

Can I use regular almond milk from grocery store?

Regular (non-barista) almond milk won’t foam well. It lacks the added proteins and stabilizers. Invest in barista editions for good results.

Why does my plant milk separate in the cup?

Either overheated or sat too long before pouring. Plant milk foam is less stable than dairy — you must pour immediately after steaming.

What’s the best plant milk for beginners?

Oat milk (barista edition) is most forgiving. It foams reliably and tastes great with espresso. Start there before trying almond.

Do I need different steam technique for each milk?

Yes, but the basic principle is the same: less air and lower temperature than dairy. Oat milk is moderately forgiving; almond requires precision.

Key Takeaways

• Use barista-edition plant milks — regular versions don’t steam well
• Lower temperatures — oat: 55-60°C, almond: 50-55°C
• Less air incorporation — plant proteins can’t support as much foam
• Pour immediately — plant foam degrades within 30 seconds
• Oat milk is easiest — start there for plant milk success
• Clean wand extra well — plant milks leave more residue
• Shake cartons thoroughly — separation affects results

With practice, you can create beautiful plant-based lattes that rival dairy versions. The key is respecting the different behavior of each milk and adjusting your technique accordingly.

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Related Guides:

• Steam Wand Basics
• Microfoam vs Soap Bubbles