(updated October 13th, 2026)
Yes, but use a barista almond milk. Ordinary almond milk is naturally low in protein, so it makes a thin foam that doesn’t last; barista versions add emulsifiers and gums to make up for it. Almond milk does its best work cold, though: in a 2024 study it made more foam than cow’s milk when frothed cold, which makes it a good pick for iced cappuccinos.
Does almond milk froth?
It froths, just not as well as most milks when it’s hot. Protein is a large part of what holds a foam together, and almond milk has very little of it: a Swiss study of 27 plant drinks found that apart from soy, most contained 1% protein or less, against more than 3% in cow’s milk. As two University of Queensland researchers put it in The Conversation, “almond milk is naturally low in protein”.
Temperature changes the picture. In that study, published in Soft Matter, which frothed eight milks hot and cold, almond wasn’t one of the three plant milks that foamed best (those were oat, pea and soy), and hot, the animal milks beat even those. Cold, almond beat cow’s milk on both foam volume and how long the foam lasted. The best milk for a cappuccino has the full comparison, and why protein and fat matter.
What’s in the barista versions?
Additives that do the job the missing protein can’t. The University of Queensland researchers say almond barista milks “will almost always contain gums, starches and emulsifiers along with added vegetable oil”. Califia Farms’ Almond Barista Blend is a typical example. Its listed ingredients are almondmilk, cane sugar, sunflower lecithin (an emulsifier), guar gum and gellan gum (both thickeners), plus minerals and flavoring.
Two things follow from that. A barista almond milk will foam far better than a plain carton, and it may well be sweetened: Califia’s lists 5 g of sugar per serving. If you’re watching sugar, check the label, because Dunkin’s almondmilk iced cappuccino carries 10 g of added sugar for the same reason.
How do you make an almond milk cappuccino?
- Pull a shot of espresso into a small cup, or make a strong coffee without a machine.
- Start with cold barista almond milk, about 100 ml for a classic-sized cappuccino.
- Froth it with a steam wand, a handheld frother or a French press until it’s thick and glossy.
- Keep it warm, not hot. Aim for the 55 to 65°C (139 to 149°F) range baristas use for dairy, which Perfect Daily Grind reports from the Specialty Coffee Association. Overheated plant milk is more likely to split.
- Pour it over the coffee and spoon the foam on top. Expect a lighter cap than dairy gives you.
Can you make cold foam with almond milk?
Yes, and this is where almond milk earns its place. Frothed cold, it beat cow’s milk in the Soft Matter study, so it’s a natural fit for an iced cappuccino: froth cold almond milk until it doubles, pour cold milk and espresso over ice, and spoon the foam on top.
Why does almond milk curdle in coffee?
Heat and the coffee’s acidity, working together. When University of Strathclyde researchers studied soy milk in coffee, the split happened at high temperature and reversed when the mixture was cooled or more milk was added. Almond milk wasn’t part of that study, but the same fixes are worth trying: let the coffee cool for a minute before adding the milk, don’t overheat the milk, and use a barista version, which is made to go into hot coffee.
Is it the lowest-calorie option?
Unsweetened almond milk is, by a distance. It’s the lowest of any milk in calories by milk type, well under skim. Barista almond milks often carry added sugar, so they land higher than a plain carton.
Should you use it for a cappuccino?
For a cold or iced one, it’s one of the best choices you’ve got. For a hot cappuccino, it works if you use a barista version, but if foam is what you’re after, barista oat or soy will give you more of it. I’d keep almond for the iced drinks and the days you want the lightest cup.
