Description

[vc_row][vc_column width=”2/3″ offset=”vc_col-lg-6 vc_col-md-7″][vc_column_text css=”.vc_custom_1650850120634{margin-bottom: 0px !important;}”]MILKLAB spent countless hours blending and testing to make the perfect Soy milk for coffee. Their unique recipe brings you not only a milk that complements the intensity of espresso but also textures and stretches with any coffee type.

[/vc_column_text][porto_info_list][porto_info_list_item icon_type=”porto” list_icon_porto=”porto-icon-ok”]Soy milk for coffee
[/porto_info_list_item][porto_info_list_item icon_type=”porto” list_icon_porto=”porto-icon-ok”]Free from gluten
[/porto_info_list_item][porto_info_list_item icon_type=”porto” list_icon_porto=”porto-icon-ok”]Free from artificial preservatives
[/porto_info_list_item][porto_info_list_item icon_type=”porto” list_icon_porto=”porto-icon-ok”]Free from artificial flavours
[/porto_info_list_item][porto_info_list_item icon_type=”porto” list_icon_porto=”porto-icon-ok”]Free from artificial colours
[/porto_info_list_item][/porto_info_list][vc_column_text css=”.vc_custom_1650850181936{margin-bottom: 0px !important;}”]Ingredients: Australian Water, Secret MILKLAB Soy Blend (4.4%) (Soy Protein, Milled Soy Beans), Canola Oil, Maltodextrin (From Corn), Sugar, Acidity Regulators (332, 340), Natural Flavours, Sunflower Lecithin, Stabilisers (460,[/vc_column_text][/vc_column][vc_column width=”1/3″ text_align=”center” offset=”vc_col-lg-6 vc_col-md-5″][vc_single_image image=”2080″ img_size=”autox500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row][vc_row el_class=”m-b-md” css=”.vc_custom_1585279932866{margin-top: 10px !important;margin-bottom: 0px !important;}”][vc_column width=”1/2″ css=”.vc_custom_1585280007074{margin-top: 0px !important;margin-bottom: 0px !important;}”][porto_content_box skin=”primary” align=”left” box_style=”featured-boxes-style-1″ box_effect=”featured-box-effect-1″][porto_info_box icon_type=”porto” icon_size=”32″ icon_border_radius=”500″ title=”Why is MILKLAB Soy Milk the best for coffee” css_info_box=”.vc_custom_1650850202626{margin-top: 0px !important;margin-bottom: 0px !important;}” icon_color=”#2b6ca5″ icon_porto=”porto-icon-help-circle”]The key factors that cause soy and almond milk to curdle are the high acidity of black coffee and temperature. The coffee acts as a coagulant, causing the milk to split and curdle in a cup.

MILKLAB have adjusted calcium levels, added some natural vegetable gums. The end result is haveing a range of milks that are perfectly matched to the acidity of high-quality espresso coffee.[/porto_info_box][/porto_content_box][/vc_column][vc_column width=”1/2″][porto_content_box skin=”primary” align=”left” box_style=”featured-boxes-style-1″ box_effect=”featured-box-effect-1″][porto_info_box icon=”fas fa-coffee” icon_size=”32″ icon_border_radius=”500″ title=”How to make a great coffee” css_info_box=”.vc_custom_1650850218209{margin-top: 0px !important;margin-bottom: 0px !important;}” icon_color=”#2b6ca5″]

• If you want consistency always use the same brand/milk.
• When steaming Milklab Soy milk for coffee, it’s best to begin with cold milk
• Almond milk is at its best at 65ºC, just like cow’s milk
• Less stretching (aeration) and more movement
• The size of the milk jug should match the size of your cup

[/porto_info_box][/porto_content_box][/vc_column][/vc_row][vc_row el_class=”m-b-md” css=”.vc_custom_1585279932866{margin-top: 10px !important;margin-bottom: 0px !important;}”][vc_column width=”1/2″ css=”.vc_custom_1585280007074{margin-top: 0px !important;margin-bottom: 0px !important;}”][porto_content_box skin=”primary” align=”left” box_style=”featured-boxes-style-1″ box_effect=”featured-box-effect-1″][porto_info_box icon_type=”porto” icon_size=”32″ icon_border_radius=”500″ title=”Can I use MILKLAB Soy Milk in smoothies” css_info_box=”.vc_custom_1650850248102{margin-top: 0px !important;margin-bottom: 0px !important;}” icon_color=”#2b6ca5″ icon_porto=”porto-icon-help-circle”]Yes, Slice four pieces of banana and place on the inside of cup, place into freezer for a few minutes. Blend milk, dates, bananas, coconut and tahini until thick and smooth. Pour half of mixture out into separate cup, add 1 tablespoon
cacao and blend again. Pour the two different mixtures into cup alternatively to create layers. Garnish with remaining slices of banana and a piece of chocolate. Melt coconut oil and stir in remaining cacao powder and drizzle over top to finish.[/porto_info_box][/porto_content_box][/vc_column][vc_column width=”1/2″][porto_content_box skin=”primary” align=”left” box_style=”featured-boxes-style-1″ box_effect=”featured-box-effect-1″][porto_info_box icon_type=”porto” icon_size=”32″ icon_border_radius=”500″ title=”Is MILKLAB Soy Milk Vegan” css_info_box=”.vc_custom_1650850289542{margin-top: 0px !important;margin-bottom: 0px !important;}” icon_color=”#2b6ca5″ icon_porto=”porto-icon-help-circle”]This refreshing, Soy milk blend is free of dairy, making it a great alternative for vegans.[/porto_info_box][/porto_content_box][/vc_column][/vc_row]