How to make vegan white coffee with soya milk without curdling

SG, a good friend, and long-time vegan, was around for coffee and cake a couple of weeks ago and was amazed when I made white coffee with soya milk – without any curdling.

So, I thought I’d share the magic technique here in case there are any other vegan folks out there who’d appreciate knowing the ‘trick’. It comes courtesy of my Nan (it’s the same technique as the one she showed me as a kid to get double cream to float on top of coffee – also yummy).

Here we go: put the soya milk in the cup first. Then take a cold spoon and place it convex side up with the tip against the side of the mug, above the milk (not in it). Gently tip the coffee onto the spoon so that it runs over its convex side, down the side of the mug and into the coffee. et voila – lovely creamy white coffee with no curdling (90% of the time, anyway!).

I’m no scientist but I’m guessing the reason is that the first coffee to hit the milk is cooled slightly and the soya milk is only warmed gradually.

Any other vegan tips and tricks you want so share – feel free….

Enjoy