What type of milk should be used in a venti cappuccino?

A venti cappuccino traditionally uses whole milk because it provides a richer, creamier texture that complements the espresso and foam layers. Whole milk has a high fat content, which contributes to the velvety mouthfeel and allows for better microfoam creation. This microfoam is essential for achieving the signature cappuccino experience, providing a luxurious foam that sits atop the drink, enhancing both flavor and visual appeal. While non-fat, almond, and oat milk can serve as alternatives, they tend to change the drink's overall texture and flavor profile. Non-fat milk, for instance, produces less creamy foam, while almond and oat milk often have distinct flavors that can overshadow the espresso's taste. Hence, whole milk is the most suitable choice for maintaining the classic cappuccino characteristics that customers expect.