For a latte-like foam on coffee without the crappy taste of milk in coffee, I just use a whisk in (real, heavy) cream-laced coffee. Foamy, great texture and tastes like COFFEE, not milk with coffee flavoring. The only real difference is, as I said, texture. Makes a nice treat. Oh, heck, add a dash of cinnamon if you’re a certified Olde Pharte. Tastes OK, doesn’t overwhelm the coffee (if you add juuuust a dash) and is supposed to have a beneficial effect on memory. With the proven memory boost coffee gives, it’s probably not needed, but whio knows? Maybe it will help.
What was that? No, I have no idea what I just wrote. I’m shy a cuppa joe or two. . .