— Paula Feinberg

I kind of froth the milk every morning. So I don't know if I'm making a latte. Or a cappuccino, but I have a nespresso frother and I find that. Of all of the milks when I use soy milk commercial, you know box soy milk in the frother. It's almost like whipped cream. If you have a situation where you can froth, you can tell the amount of fat that's in these various milks just by frothing them. So That for us really? Well. I find that. Regular oat milk generally unless it's one of the low-fat ones froths pretty well almond milk. So so rice milk, not at all. In order to get a milk, that's creamy a creamy nut milk. There's going to be added fat to it. So, you know, you see the creamers in the marketplace. I'm sure you've seen the you know creamers in the marketplace read the label. It's the same thing. It's a nut or the seed or whatever and water and a fat and that's what makes it froth. So I like my soy lattes and my oat milk lattes and I'm not using the oatly or any of the Baristas. I'm using just a an original.