RegulatorJohnson wrote:id like a double 1/2 caff capp with 1/2, 1/2 and 1/2, and 1/2 whole milk, and 1/2 soy milk with 1/2 of a chocolate ant. you still coming out al? later. jon
So....I thought about a new topic, but figured.........why re-invent the "question wheel?"
It's been about 3 months, and somewhere along the line I actually came up with my own milk recipe that yields a creamy texture, similar to the milk drinks I've had when I visit the San Francisco Bay area where they're using Clover Brand milks. BTW, I bought some Trader Joe's "cream on top" milk, thinking it would be the answer, but it stayed soooo permanently separated, that I ended up with a crust of butter-cream that couldn't homogenize itself back into the rest of the solution.
My "find" basically reflects what some of you have been using and had suggested......
I now mix a half gallon of Horizon Organic Whole Milk with one quart of Trader Joe's Half and Half. That's just the "accidental mix of brands" I had around the house when this epiphany hit me! I'm going to use the store Half and Half for the next batch. I'm getting the really sweet drinks that had eluded me for awhile, and the micro-froth better incorporates itself into the drink for a smooth texture from start to finish; less milk/coffee-froth separation. This seems to work for almost all my drinks.
Thanks everyone for the input, Al (And yes Regulator.....I'm going to leave for SLC within the next 3 wks or less!....Please put a Cappuccino on the Bar'by for me!)