The production of pea milk begins with dry yellow peas, which are first thoroughly cleaned and ground. Protein is then extracted from the crushed grains, most often using water, to separate it from fiber and other insoluble parts. At this stage, a base is created that does not yet have a characteristic consistency or taste. Only the next steps make the drink start to resemble milk in terms of its appearance and behavior in the kitchen. The key here is to obtain a smooth structure, without sediment and no tendency to delaminate.
Later in the process, a small amount of vegetable fat is added to the base and thoroughly mixed under high pressure, which allows to obtain a uniform, stable emulsion. At the same time, the taste is corrected because the peas themselves do not provide a natural milky sweetness, therefore, the starch present in grains is partially broken down into simpler sugarswhich improves the mildness of the drink without the need for sweetening. Finally, the milk is heated to harden and then packaged in sterile conditions, so it can be stored for many months. The finished product has a light, creamy color, slightly sweet taste and neutral aroma, which does not dominate either in coffee or in dishes.
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Typical pea milk provides about 30-40 kilocalories per 100 ml, contains from 2 to 3.5 g of protein, a small amount of fat and carbohydrates. Barista variants are usually slightly fattier, which improves foaming and creaminess, while high-protein versions are they limit calories and sugar to a minimum. What sets them apart from other plant drinks is protein, which is clearly more abundant than in most rice or almond milks. Thanks to this, the pea variant is not just a flavor addition, but a real source nutrients.
From a health point of view, it is important that this type of milk does not contain lactose or cholesterolwhich makes them a safe choice for people with a sensitive digestive tract and those who limit animal products. Many producers also enrich them with calcium, often at a level similar to cow’s milk, i.e. about 120 mg per 100 ml, as well as with vitamins D and B12, which are difficult to supplement in a plant-based diet. Pea protein provides amino acids such as leucine, isoleucine and valine, which support the feeling of satiety and the body’s regenerative processes. Lysine and arginine are also present, important for tissue reconstruction and proper muscle functioning. However, it is crucial to pay attention to the label, because the market offers both products with a simple composition, without added sugar, as well as sweetened or thickened versions, which have different effects on energy balance and daily diet.
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In milk coffee, the drink’s resistance to high temperature and the natural acidity of espresso are key, as they most often reveal weaknesses. plant substitutes. Pea milk, especially in barista versions, has been developed so that it does not separate after contact with hot coffee and creates a fine, stable foam. Thanks to its neutral taste, it does not take over the aroma of the infusion, but softens its sharpness and highlights the roasted notes. In practice, this is due to the combination of protein, which builds the structure of the foam, and vegetable fat, giving it creaminess and smoothness.
For cappuccino it is usually used approximately 100-120 ml of frothed milkfor latte from 150 to 220 ml, and for espresso only a small amount of foam or a few sips of the heated drink. At home, the frothing temperature is also important, because the best texture and mild sweetness is achieved in the range of about 55-65 degrees Celsius. Heating too much may introduce an unpleasant aftertaste. With well-chosen pea milk, the effect in the cup is stable and the coffee retains its character, instead of getting lost under a heavy or dominant vegetal note.
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This type of milk works wherever you need a neutral base with a creamy consistency and a higher protein content than in typical plant drinks. Apart from coffee often goes into porridge, groats, puddings, pancakes and baked goodsbecause it does not add a distinct aroma and does not change the character of the dish. In cocktails, it acts as a stable background, increasing the satiety and density of the drink, without the need to add yogurt or protein supplements. In savory cuisine, it is used for cream soups, sauces and purées, where a uniform texture is important and the taste is to remain natural and predictable.
The use of pea milk largely depends on the specific version available on the shelf. Unsweetened products with simple composition are more often chosen for cooking and coffee because they do not add additional sweetness or unnecessary calories. Flavored variants with higher energy density work better as a stand-alone drink or ingredient dessert cocktails.
Source: Terazgotuje.pl
