Dairy
Almond Milk
Splits in hot coffee and curdles against acid. Fine in baking, difficult in sauces.
Ingredient reference image: AI-generated. Recipe photography is my own.
In the kitchen
Under heat
It has almost no protein to set or thicken with heat, so it never behaves like dairy in a cooked sauce — it just gets hot.
Against air
Opened cartons oxidize and separate faster than dairy milk; a layer on top after a few days is normal, just shake it.
In storage
Unopened cartons often don’t need refrigeration until opened — check the carton, shelf-stable and fridge versions look identical otherwise.
At the shop
Read the ingredient list for added gums and oils, which is most of what separates one brand’s texture from another’s.
Which variety, for what
- Unsweetened, plain
- The only version that behaves predictably in savory cooking.
- Barista blend
- Formulated with extra fat and stabilizers specifically to foam and hold in coffee — a genuinely different product, not just a label.