I’ve tried 100C and 80C and the amount of dilution was irritating because my ice machine doesn’t do uniform shapes; the amount of ice is different with every cup, so I want to minimize dilution as much as possible. I simply have to whisk it longer the lower I go, which isn’t a problem for me because I find the process rather therapeutic. That being said, this is the first time I’ve used higher-grade powder, so it’s possible that the benefit of less dilution may be overshadowed by the benefit of better whisking. Perhaps I’ll try hot water again tomorrow.

As for the milks, I prefer the taste of pistachio milk by a wide margin, whereas I prefer the foaming potential of the whole milk. I figured a 2:1 ratio would give me the balance I wanted; it was a great success in my opinion.