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Your best bet for this is xanthan gum, which is an excellent stabiliser. Whilst the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of microbial fermentation then it is no more 'unnatural' than alcohol or vinegar. Be careful not to use too much though (unless, of course, you want your drink ...


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You can purchase soy lecithin from good cooking suppliers or online, about 0.5% lecithin by volume of fat will emulsify it well. Many soy lecithins are not GMO free I have not tried soy lecithin with almond milk, but it works for soy milk For an alternative, try sunflower lecithin, usually available in health food/supplement shops. It is more likely to be ...


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You can add things like lecithin or flax seeds to help keep your milk emulsified, but it will still probably separate in hot liquid. To prevent that, you might try to add something fattier to your milk, like coconut.



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