Has anyone tried Myracle Kitchen’s Barista Mylk, developed in collaboration with James Hoffman. Or know of any cafes that use it, that I can ask about it?
What does it taste like in espresso (cappuccino or latte)? Does it taste close to dairy? If not, what flavour notes does it impart? Or is it neutral in flavour? How well does it make cappuccino micro foam? Or late micro foam?
I can get it in Canada but it only is available in 6 packs for $50 CDN + tax. So I would prefer to have a better sense of whether I’d like it.