Eggnog latte - Barista Exchange2024-03-29T05:35:37Zhttps://www.baristaexchange.com/forum/topics/eggnog-latte?commentId=1688216%3AComment%3A957759&x=1&feed=yes&xn_auth=noI personally could drink that…tag:www.baristaexchange.com,2010-11-03:1688216:Comment:9577592010-11-03T20:01:44.457Zjonathan bonchakhttps://www.baristaexchange.com/profile/jonathanbonchak
I personally could drink that stuff all year round! Love it!<br />
I've found it works well when cut with some whole milk and if you can source the eggnog from a small local farm or creamery that always makes a difference. The stuff you get from typical sources usually is made with weird ingredients and thickeners.<br />
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Cheers!
I personally could drink that stuff all year round! Love it!<br />
I've found it works well when cut with some whole milk and if you can source the eggnog from a small local farm or creamery that always makes a difference. The stuff you get from typical sources usually is made with weird ingredients and thickeners.<br />
<br />
Cheers! The reason says that you migh…tag:www.baristaexchange.com,2010-11-03:1688216:Comment:9577512010-11-03T19:59:21.413ZJoona Suominenhttps://www.baristaexchange.com/profile/JoonaSuominen
The reason says that you might be facing a dead end foaming relatively great amounts of egg to a creamy result since polypeptides in eggs start to coagulate around 60 degrees.<br/>
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Have you tried those french press-like manual frothing thingies? They might be okay. You could also pour the mixture to a cream whipper and try it that way.
The reason says that you might be facing a dead end foaming relatively great amounts of egg to a creamy result since polypeptides in eggs start to coagulate around 60 degrees.<br/>
<br/>
Have you tried those french press-like manual frothing thingies? They might be okay. You could also pour the mixture to a cream whipper and try it that way.