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A cappuccino is traditionally made with whole milk due to its rich texture and fat content, which contribute to the creamy foam that is characteristic of this popular espresso-based drink. The steam process used to froth whole milk creates a velvety microfoam, which sits atop the espresso and enhances the flavor and mouthfeel of the cappuccino. This combination of espresso, steamed milk, and foamed milk creates the balanced flavor profile that cappuccino drinkers expect.

While other types of milk, such as almond, skim, or soy, can be used in cappuccinos, they do not replicate the traditional experience as effectively as whole milk. Almond milk, for instance, may have a nutty flavor that can alter the intended taste, while skim milk produces less foam due to its lower fat content. Soy milk can create a satisfactory alternative, but it often results in a different flavor profile and texture. Thus, whole milk remains the standard choice for crafting authentic cappuccinos.