I was wondering about that too. Which allergies this person has can make a lot of difference.
When I make dairy desserts for friends that are lactose intolerant I use homemade cashew milk. Raw cashews soaked in water overnight, strain and throw in vitamix with water, blend until smooth and strain if necessary. (Usually add just a touch of maple syrup to bring out sweet notes like real milk too.) I've made it thick and thin, depending on what I need. If you are careful with it it might work for cappuccino, but I'm not certain. Note, that blending in the vitamix for 3-5 minutes actually gets the milk steaming hot, so it's a bit stronger than your average blender, but a regular blender will work okay on raw cashew I think. Some people prefer roasted cashew, but you get more solids from that. Depends on your tastes.
Cashews are not a typical tree nut like almonds, and I think fewer people are allergic to them.
Coconut milk can be used for latte however just use canned coconut milk that has coconut extract and water as ingredients. You know that full-fat coconut milk is harder to froth thatís why the recipe requires to dilute in half.
You can have plenty of benefits if you use coconut milk because it contains medium chain triglycerides that help boost metabolism and contains also lauric acid for immune boosting properties. With the combination of caffeine, it is healthier.
Did you know...? Dark roast coffees actually have less caffeine than lighter roasts due to the fact that the process of roasting burns off caffeine. www.coffeeloversmag.com/theMagazine
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