Which milk is used for lattes?

Lattes are traditionally made using whole milk because it has the right balance of fat and protein to create a creamy texture and achieve a rich, smooth microfoam when steamed. The fat content in whole milk allows for a velvety mouthfeel, enhancing the overall drinking experience of the latte, which is typically espresso-based and requires milk that can hold its shape while also being textured.

Alternative milk options like heavy cream, soy milk, and almond milk can also be used for lattes, but they provide different flavors and textures. Heavy cream, for instance, is significantly richer and might overwhelm the coffee, while soy milk and almond milk can separate or create different frothing results. Whole milk remains the classic choice for achieving the traditional latte profile, making it the most popular and widely used option in coffee shops.