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Help Me Make Mocha Latte's At Home

mouse

By mouse
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

mouse Enthusiast
mouse
Posted

I love Starbuck's Mocha Latte's, but I should not have dairy. I use Vance's non-dairy milk and love it. But, I have never made a latte in my life. I don't know what type of machine I should buy. Nor how to add Mocha to the latte. So, I need some help here. I figure there are experts here that can tell me what to buy and how to make these. The only thing I am capable of is making a pot of coffee.

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CarlaB Enthusiast
CarlaB
Posted

I have a machine and tried to froth Vance's last night, it doesn't froth. I wonder if almond milk would?

mouse Enthusiast
mouse
Posted
  • Author

You are further then I am. I don't even know what kind of machine to buy. But, I am not buying one until I see if it is even possible. I would think if the Almond milk would froth, that it would make a great tasting latte. I know you can't have any coffee, but if you figure out what non-dairy milk froths, please let me know.

CarlaB Enthusiast
CarlaB
Posted

I'll let you know. I have a Krups, and it works fine. I've had it since way before I ever heard of Starbucks. Actually, I just tried to foam Vance's last night! I like foamed milk with Chai, too; I have a red tea chai that is naturally caffeine free. I'll try almond milk tonight or tomorrow ... if I get some before then.

Starbucks carries espresso machines. I'd probably just buy one from them if I was in the market for a new one.

jerseyangel Proficient
jerseyangel
Posted

I would love to be able to froth up Vances! We also have a Krupps, so I'll work on it too. Since it dosen't have fat (like skim milk) I don't see why it wouldn't.

My absolute favorite at Starbucks was the Chai Latte. I now buy Stash decaf Chai Spice Tea, mix it with sugar or honey and a good splash of thickly mixed Vances. Not exactly the same, but close and very good. ;)

CarlaB Enthusiast
CarlaB
Posted

Hmm, good point about the fat, but I couldn't get it to froth at all. I wonder if adding something to it would help it froth, maybe coconut oil, or cream of tartar (can we use that?)?

mouse Enthusiast
mouse
Posted
  • Author

You two are so GREAT. I am eagerly looking forward to what you create. I am just not that creative in the kitchen. Of course I have many of Patti's recipes in my book. I also have to mention that the reason I want to make these, is that I NEED the caffeine. It is the only thing that helps me get some things done in the home. Without the caffeine, I was so tired that I don't even get dressed. And yes, I am definately taking vitamins. Since I started the caffeine, I even take a very short walk everyday. The only thing is that the caffeine does not help me with my tremors. But, I will take the trade off so that I at least have a little more productive life.

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CarlaB Enthusiast
CarlaB
Posted

You need to read the book I've been telling everyone about -- Tired of Being Tired by Jesse Lynn Hanley, MD. If you're drinking the caffeine just to be able to be up and around, eventually it won't work anymore ... I learned the hard way!!

jerseyangel Proficient
jerseyangel
Posted

Armetta--

Interesting point about the caffein. I had been avoiding it completely because I thought I was better off without it. Several months ago, I discovered Boylan's Cane Cola--cola made with real ingredients like cinnamon and vanilla, sweetened with sugar (no corn). It also contains caffein (from coffee)

I don't drink it every day, but when I do, I feel much more energetic and less tired. I don't drink coffee--it upsets my stomach, but the caffein in the soda dosen't bother me at all. :blink:

eKatherine Apprentice
eKatherine
Posted

I am intolerant to coffee, makes me really sick, regular or decaf. But I'm fine with all other caffeine delivery systems.

I just reread the question, and I see it hasn't been answered. Latte is made by adding espresso to hot milk. You are diluting the espresso enough that even a cheap machine should make good enough espresso for a latte, even if it might not be something good enough to drink straight as espresso.

Latte doesn't have milk foam on it.

VydorScope Proficient
VydorScope
Posted
Latte doesn't have milk foam on it.

After runing a real coffee house for years (not a starbucks type place), I will have to make a minor correction here, a latte does have froth, just less. You take 1.5oz of espresso (single) or 3oz(double), and like 6 oz of milk and around 1-2 oz of froth. Little more /less for taste. Its an art not a science so it varies :)

A Capaciino, which you almost NEVER see made right is alot more froth, and alot less milk. In fact you can tell a well made by cap by tipping the cup. It should be filled a little higher then the rim, and you should be able to tip it as much as 30% with out spilling a single drop.

Iced Latte's do not have froth, and Ice caps are not real... normally they are just strong lattes instead.

Reguardless of the froth, to make a proper latte you need the milk to be steamed which changes the flavor of the milk, makes it sweeter. Just pouring warm milk in is not the same at all.

OKay thats enough coffee snobbery from me.....

:D

jerseyangel Proficient
jerseyangel
Posted

So Vincent, do you know how Armetta could reproduce a mocha latte at home using Vance's? Even if the machine could froth the milk, how would she get the "mocha"--I'm coffee illiterate, so you all will have to excuse me :D

VydorScope Proficient
VydorScope
Posted
So Vincent, do you know how Armetta could reproduce a mocha latte at home using Vance's? Even if the machine could froth the milk, how would she get the "mocha"--I'm coffee illiterate, so you all will have to excuse me :D

Moca... well you could go the cheap way and use chololate syrup (which as I recall is what Starbucks uses), its not the same... but in my experence most ppl cant tell the difference. Many places actaully use Hersey's. I do not hink I have seen Moca syurp in any stores, we had to order ours in from the ppl we got our imported espresso beans from.

As for frothing Vance's dunno never tried. Never tried frothing anything then real milk. This was 8 or so years a go...

CarlaB Enthusiast
CarlaB
Posted

I have to agree with Vincent, I'm a coffee snob. ;) In Italy, I got such good capuchinnos that I couldn't hardly drink a latte or anything else for months after I got back! :P

I tried to froth the Vance's again last night. I do have a cheap machine, but never had trouble frothing either soy or milk in it before. I'm going to buy some almond milk today, I'll let you know how it goes. If it doesn't work, I'll play around a bit with adding stuff to the Vance's.

Hmmm, maybe we have a niche here for a new product!

jerseyangel Proficient
jerseyangel
Posted

Armetta--

I'm sorry, I realized that we never answered the question of frothing the milk here in your thread! In case you didn't see it, Carla was able to froth almond milk. That, coupled with Vincent's suggestions on "mocha", should help some. :)

It only took 3 days and 2 threads :lol:

mouse Enthusiast
mouse
Posted
  • Author

I tried making one a few minutes ago and did a terrible job. I did use the Vances and it did not froth. According to my machine it said I needed skim or 2% milk. So, I thought I would make some Vances up that is a little thinner until I can get to the health food store for the almond milk. It wasn't just that it did not froth. But, I used 50% espresso and 50% milk and that is not the taste. I also have to get the Hersey's at the grocery this weekend. It calls for Latte - 1/4 espresso and 3/4 milk. Does that mean I make up the regular 4 cup espresso and then use a proportion of that in relation to the milk? I am totally dumb lately and I really want to learn how to do this.

emcmaster Collaborator
emcmaster
Posted
It calls for Latte - 1/4 espresso and 3/4 milk. Does that mean I make up the regular 4 cup espresso and then use a proportion of that in relation to the milk? I am totally dumb lately and I really want to learn how to do this.

It just means that however much espresso you put in your cup, you need add 3 times that amount of milk to it. So, if you use 1.5 oz. of espresso (one shot), you would add 4.5 oz. of milk (most people add 6). I'd just use a measuring cup and tinker with the ratio until you find a combo you like.

VydorScope Proficient
VydorScope
Posted

When we made it in the shop, the amount of milk was fixed , more espresso ment less milk. That is the more "normal" way of doing it at least. That way a "double" is tiwce as strong in flavor as a single, but hte same amount of liquid. The amount of milk we fxied by the cup size, some ppl would order a single in a 16 oz cup, orthers would order a tripple in a 8oz cup. So it very varible. Ingore the 1/4th to 3/4th rule and make what you like best :)

mouse Enthusiast
mouse
Posted
  • Author

Thank you for the explanation. I will just have to tinker with this until I get the taste that I like.

The book called for one shot and I was to embarrased to ask what one shot was. Now, I know - THANKS.

VydorScope Proficient
VydorScope
Posted
Thank you for the explanation. I will just have to tinker with this until I get the taste that I like.

The book called for one shot and I was to embarrased to ask what one shot was. Now, I know - THANKS.

One shot of most liquids is 1.5 oz That includes any flavorings.

Dont be ashamed to ask... if we can talk about the consitency of our poop here, shots are nothing! :lol:

jerseyangel Proficient
jerseyangel
Posted
Dont be ashamed to ask... if we can talk about the consitency of our poop here, shots are nothing! :lol:

:lol::lol: so true! But funny :D

CarlaB Enthusiast
CarlaB
Posted

I did a test the other day and almond milk froths some, but not like regular milk. Vance's doesn't froth at all! Enjoy your trials!

kathy2005 Rookie
kathy2005
Posted

I must be a coffee snob. The best caps and lattes are made with steamed milk which when made correctly is microfoam without froth. Froth is bubbles on top of milk, microfoam is milk that is steamed to changed it into thick, luxurious, creamy, silky, sweat, microfoam that does not separate and you can pour latte art with. I have a Gaggia espresso machine and it took me quite a wile to learn how to make microfoam but it was really worth learning. Espresso with properly steamed milk plus a little sweetener is soooo good that I would never want to change the taste by adding chocolate. IMHO.

I am dairy free right now so no lattes for me for a wile :(:(:(:(

Kathy

CarlaB Enthusiast
CarlaB
Posted
I must be a coffee snob. The best caps and lattes are made with steamed milk which when made correctly is microfoam without froth. Froth is bubbles on top of milk, microfoam is milk that is steamed to changed it into thick, luxurious, creamy, silky, sweat, microfoam that does not separate and you can pour latte art with. I have a Gaggia espresso machine and it took me quite a wile to learn how to make microfoam but it was really worth learning. Espresso with properly steamed milk plus a little sweetener is soooo good that I would never want to change the taste by adding chocolate. IMHO.

I am dairy free right now so no lattes for me for a wile :(:(:(:(

Kathy

From one coffee snob to another ... I actually meant foam ... not froth ... the almond milk does not do it as well as the dairy. :( Now I can't have coffee or milk. :(:( And you are right, espresso with properly steamed milk is so good it doesn't need chocolate .... but I wouldn't ruin it with sweetener either!!! :rolleyes: (All said in good fun).

mouse Enthusiast
mouse
Posted
  • Author

Today's was better then yesterday. It was like I was having a Starbuck's Double Shot, except it was hot. I don't care if it foams or froths or whatever. So, I did use the Vance's and it was steamed with the attachment. I put in one tsp. of sugar. It was really quite tasty. But, I am going to try and use less coffee in proportion to the Vance's.

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