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Whole milk is commonly used for lattes due to its creamy texture and the rich, full flavor it provides. When steamed, whole milk creates a velvety microfoam that enhances the overall experience of the latte, contributing both to the drink's taste and its aesthetic presentation. This balance of milk fat in whole milk allows for the perfect blend with espresso, creating a harmonious beverage that is satisfying both in flavor and texture.

While other types of milk, such as skim milk, soy milk, and almond milk, can also be used in making lattes, they have different characteristics. Skim milk, for instance, has less fat and can produce a lighter foam, which may not provide the same richness. Soy milk and almond milk offer alternative options for those who are lactose intolerant or prefer non-dairy options, but their flavor profiles and foaming capabilities differ from whole milk, often resulting in a distinct taste that some might not find as desirable in a traditional latte. Therefore, whole milk remains the standard choice for lattes in many coffee shops due to its superior ability to create the perfect blend of creamy texture and flavor.