The fact is that from preparation, for example, to make matcha latte, I saw it must be dissolved in hot water, let it cool, and then add the rest.
I wondered if it was the same with Huel and if it was added at the end it would actually melt.
Gotta try!
Nice! Could I ask you what consistency do you like your Huel? I mean, do you use vegetable milk or just water? In what proportions? When I only used water it was easy for me to understand the consistency, lately using soy milk I always try different ratios. Thank you!
I like my Huel watery personally so don’t use plant milk as it makes it too thick.
I tend to always full my shaker to the 700ml mark regardless of whether I’ve added 2 scoops or 3.
I have used hazelnut milk to add flavour, but I tend to use only a small amount to stop it thickening up too much.
Different brands of plant milk have different thickeners though, so they will all behave differently.
Experimenting til you get your own perfect ratio is about the only way to get it right
I like my Huel consistency quite thick so Alpro Almond milk (unsweetened) suits me fine. 350ml water/100ml almond milk plus have now increased to 100g Huel powder (previously 76g).