My wife has recently designed an aversion to milk, so I am questioning how some of the dairy alternatives work for espresso based mostly drinks. I have a very good machine at house (Quickmill Vetrano 2B), and it’s the time of year that she enjoys her lattes. I know they sell soy and almond milks, but do they froth the exact same way as two%/total milk? Are they similar in taste? Are there greater alternatives?