vegan in an omni workplace

[spirulinai]

I've had this question at the back of my mind for some time, but it seems especially relevant after 

Comments

[wefoughtharder]

ask him if he'd like to offer another alternative, such as rice, oat, almond, or hemp milk, perhaps?

[wefoughtharder]

i try to avoid soymilk because i've got a bit of an intolerance, so its heaven-sent when i find a place that uses rice milk! my favorite coffee shop in chicago just started - its awesome.

[_sithkitten_]

i agree.

[spirulinai]

i think i'll pick up some cartons of oat and almond and hemp milk to try with the coffee. the reason we keep soy around is because it's the only one that steams decently, but i bet if we found a higher fat alternative it would work just fine - the higher the fat content, the better the steam.

[grrlkris]

try hazelnut milk if you can find it. for one, it tastes amazing in coffee, and for two, it's higher in fat and steams well. take it from a former starbucks manager turned vegan chef.

[grrlkris]

btw... i refer to milk as "cow juice." it's fun to watch friends and family cringe, and it puts it in a certain perspective, but i wouldn't suggest using that at work. ;)

[spirulinai]

yessss awesome idea! thanks!

[wefoughtharder]

I've been looking into this in regards to opening my own coffee shop one day - if you care to, it would be interesting to know the results of your experiments - i'm sure everyone here or maybe in vegancooking would like to know how different milk subs do in steaming as well as how well of a microfoam you get out of them. i have a long road ahead of me trying not only different kinds, but all different brands, too! that's a lot of steaming. :)

[wefoughtharder]

totally would hire you!